Document Type: Review Article
Author
University of Gastronomic Sciences, Italy
Abstract
The paper presents the articulated strategy of valorization, implemented by the international movement called Slow Food in Italy and abroad in order to reconsider the concept of agricultural profitability. In particular, the paper suggests profitability lays on the value markets recognize to agricultural production. In this perspective, the Slow Food strategy represents a good practice to be emulated because it strengthens the producers’ confidence, improves product culture among producers and consumers, and re-embeds local agricultural products into the hotbed of practices of society while mass consumption drives it to abandonment.
Keywords
Main Subjects
Addor, F., & Grazioli, A. (2002). Geographical Indications beyond Wines and Spirits. A Roadmap for a Better Protection for Geographical Indications in the WTO/TRIPS Agreement. The Journal of World Intellectua Property, 5, 865-897.
Bégin, C. (Ed.) (2016). Taste of the nation : the New Deal search for America's food. Champaign, IL: University of Illinois Press.
Campbell, B. M. S., & Overton, M. (Eds.). (1991). Land, labour and livestock : historical studies in European agricultural productivity. Manchester: Manchester University Press.
Capatti, A., De Bernardi, A. & Varni A. (Eds.) (1998). L’alimentazione. Turin: Einaudi.
Clapp, J. (2012). Food. Cambridge: Polity.
Corvo, P. (2015). Food Culture, Consumption and Society. London: Palgrave Mcmillan.
Crespi, G. (Ed.). (2016). Nutrirsi per immagini. Scritti di Alerto Veca per la Gola. Milano: LISt Lab.
Grimaldi, P. (2012). Cibo e rito. Il gesto e la parola nell'alimentazione tradizionale. Palermo: Sellerio.
Guptill, A. E., Copelton, D. A., & Lucal, B. (2016). Food & society : Principles and paradoxes. II edition. Cambridge: Polity.
Maffi, L., & Woodley, E. (2010). Biocultural diversity conservation: a global sourcebook. London: Earthscan.
Masini, S., & Scaffidi, C. (2008). Sementi e diritti. Grammtiche di libertà. Bra: Slow Food Editore.
Nano, P., Crepaldi, G., & Clementino, E. (2017). Press Kit 2017. Bra: Slow Food International.
Patel, R. (2013). The Long Green Revolution. The Journal of Peasant Studies, 40, 1-63.
Petrick, G. M. (2012). Industial food. In J. M. Pilcher (Ed.), The Oxford Handbook of Food History (pp. 258-278). Oxford - New York: Oxford University Press.
Petrini, C. (2003). Slow Food: Le ragioni del Gusto. Bari-Roma: Laterza.
Petrini, C. (2007). Slow food nation: why our food should be good, clean, and fair. New York: Rizzoli ; Enfield: Publishers Group UK [distributor].
Petrini, C. (2009). Terra Madre. Milano: Giunti.
Petrini, C. (2013). Cibo e Libertà. Roma-Bra: Giunti-Slow Food Editore.
Ritzer, G. (1998). The McDonaldization Thesis: Exploration and Extensions. London: Sage.
Roberts, K. (2006). Lovemarks: The Future Beyond Brands (Expended Edition). New York: Powerhouse books.
Russo, A. (Ed.). (2017). Rapporto Coop 2017. Roma: Ancc-Coop.
Siniscalchi, V. (2013). Pastori, attivisti e mercato. Pratiche economiche e logiche politiche nei presidi Slow Food. Voci, 10, 173-182.
Wexler, M. N., Oberlander, J., & Shankar, A. (2017). The Slow Food Movement: A 'Big Tent' Ideology. Journal of Ideology, 37, 1-35.
Wolf, S. e., & Bonanno, A. e. (Eds.). (2014). The neoliberal regime in the agri-food sector : crisis, resilience, and restructuring. Abingdon - New York: Routledge.
Zocchi, D. M. (Ed.). (2017). El Arca del Gusto en Perù. Productos, saberes e historias del patrimoniogastronomico. Bra: Slow Food Editore.
