Preserving Regional Diversity in our Foods

Slow FoodMany people say America has no food to call its own. While they have a point as far as a national cuisine is concerned, they overlook the country’s wealth of regional (and local) dishes and ingredients. Perhaps that is because so many of these foods have virtually vanished.

Regional foods are part of our natural and cultural heritage and their disappearance is a great loss to both our sense of self and quality of life.

Enter Slow Food to the rescue. The global, grassroots organization and its American branch strive to catalog distinctive foods and flavors at risk of disappearing through its Ark of Taste program and support projects aimed at saving foods through its Presidia.

Read Small Food, the Movement to learn more about the work and vision of this interesting organization and how you can get involved.

Is there a distinctive regional food from your part of America that you’d like to preserve and raise awareness of — whether fruit or vegetable, fish or fowl, herb or grain or a special preparation or recipe. Leave a comment and share it here.


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3 Responses to Preserving Regional Diversity in our Foods

  1. Lee March 14, 2013 at 3:03 pm #

    It would be great if Slow Food was more eco-friendly and animal-compassionate. Heavy on the ‘meat’ and pig roast fundraisers make me think they have a way to go.