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Saturday, 23 October 2010

Fast food vs. Slow food

Different ways to eat and live

The industrial food of our days is in effect prepared in accordance with standard recipes, essentially in a scientific and fast way: the ingredients are always perfectly measured in the same quantities, they are cooked and / or thawed by machines and the hand of man appears only in the assembly. Even the taste is “chemical”, artificial; this is in contrast with the good old recipes of our grandmother, often elaborated and so slow to prepare; this is why food is a good argument to discuss about Fast/Slow from the Industrial/Artisanal point of view.

FAST FOOD: Fast food is the term given to food that can be prepared and served very quickly; typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants. The concept of ready-cooked food for sale is closely connected with urban development: also in Ancient Rome cities had street stands that sold bread and wine.
In the last 50 born and spread all over the world many fast food restaurant chains, such us McDonald’s and Burger king above all, that are generally connected to the globalization phenomenon.

SLOW FOOD: Slow Food is an international movement founded by Carlo Petrini in 1986, to resist the opening of the first McDonald’s restaurant in Italy, near the Spanish Steps in Rome. It strives to preserve traditional and regional cuisine and promotes farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement. The movement has since expanded globally to over 100,000 members in 132 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products. 

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