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The history of Slow Food

The Slow Food movement was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure, and a slow pace of life. In over three decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics, and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries(https://slowfood.com).

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?Philosophy of Slow Food

Slow food is expected to be good, clean, and fair; Tasty, nourished, and comforting food and drinks are made from the lowest practical environmental footprint, and localized ingredients grown with low amounts of pesticides, chemical fertilizers, and other high-impact agricultural techniques. Considering the preservation of an authentic ecosystem, the local community should benefit enough from it by presenting fair prices.

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Slow Food or Fast Food?

Slow food and Fast food are different approaches to food culture and consumption. Fast food refers to a type of food prepared and served quickly, often in a standardized and uniform manner. Taking advantage of the hurried lifestyle, it is typically associated with chain restaurants and franchises that prioritize convenience and speed over quality, authenticity, and occasionally health.

On the other hand, Slow Food is a movement that emphasizes the importance of traditional, local, and sustainable food practices ensuring cultural continuity; This initiative brings us back to reality, and healthy eating habits. It encourages people to take their time participating in the food preparation process and enjoyable trends to appreciate the cultural and environmental significance of what they eat or drink, gaining their authentic experiences of tasting localized food and beverages produced second the indigenous versions of traditional methods.

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Iranian Slow Food

Iran is one of the great tourism destinations with multi-climatic areas, various kinds of raw materials and farm products, and different ethnic groups including Fars, Kurd, Lur, Balouch, Arab, Turk, and Turkmen, etc. who have a long history behind and vast cultural tangible and intangible heritages. Gastronomy variations in 31 provinces of Iran are made of high-quality locally sourced ingredients served typically with rice or bread after preparation. This amazing diversification is in such a way that every tourist can enjoy indigenous tastes of numerous souvenirs, food, and drinks by traveling to every village and city, and after visiting beautiful natural and historic attractions and participating in unique social-cultural events, decide to explore next authentic cities and villages looking forward to their new surprise.

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