Si comincia dal cappone: vent’anni di Presìdi Slow Food
The text offers a reflection on the two decades of experience of the international Slow Food association’s Presidia project. This ambitious scheme was launched to combat the loss of bio- and ethnodiversity around the world by promoting interventions aimed at adding value to local food products. Star...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Italian |
| Published: |
Dipartimento Culture e Società - Università di Palermo
2018-06-01
|
| Series: | Archivio Antropologico Mediterraneo |
| Subjects: | |
| Online Access: | https://journals.openedition.org/aam/309 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832578045473456128 |
|---|---|
| author | Davide Porporato |
| author_facet | Davide Porporato |
| author_sort | Davide Porporato |
| collection | DOAJ |
| description | The text offers a reflection on the two decades of experience of the international Slow Food association’s Presidia project. This ambitious scheme was launched to combat the loss of bio- and ethnodiversity around the world by promoting interventions aimed at adding value to local food products. Starting with the ethnographic research that identified the production cycle for the capon from Morozzo (province of Cuneo), a product of gastronomic excellence that in the 1990s was close to extinction, it is possible to more fully understand the function performed by the first Presidium established by Slow Food. |
| format | Article |
| id | doaj-art-d27750c0327b4263a09dcac3720da065 |
| institution | Kabale University |
| issn | 2038-3215 |
| language | Italian |
| publishDate | 2018-06-01 |
| publisher | Dipartimento Culture e Società - Università di Palermo |
| record_format | Article |
| series | Archivio Antropologico Mediterraneo |
| spelling | doaj-art-d27750c0327b4263a09dcac3720da0652025-01-30T14:21:25ZitaDipartimento Culture e Società - Università di PalermoArchivio Antropologico Mediterraneo2038-32152018-06-01212010.4000/aam.309Si comincia dal cappone: vent’anni di Presìdi Slow FoodDavide PorporatoThe text offers a reflection on the two decades of experience of the international Slow Food association’s Presidia project. This ambitious scheme was launched to combat the loss of bio- and ethnodiversity around the world by promoting interventions aimed at adding value to local food products. Starting with the ethnographic research that identified the production cycle for the capon from Morozzo (province of Cuneo), a product of gastronomic excellence that in the 1990s was close to extinction, it is possible to more fully understand the function performed by the first Presidium established by Slow Food.https://journals.openedition.org/aam/309presidiacaponbiodiversityethnodiversitySlow Food |
| spellingShingle | Davide Porporato Si comincia dal cappone: vent’anni di Presìdi Slow Food Archivio Antropologico Mediterraneo presidia capon biodiversity ethnodiversity Slow Food |
| title | Si comincia dal cappone: vent’anni di Presìdi Slow Food |
| title_full | Si comincia dal cappone: vent’anni di Presìdi Slow Food |
| title_fullStr | Si comincia dal cappone: vent’anni di Presìdi Slow Food |
| title_full_unstemmed | Si comincia dal cappone: vent’anni di Presìdi Slow Food |
| title_short | Si comincia dal cappone: vent’anni di Presìdi Slow Food |
| title_sort | si comincia dal cappone vent anni di presidi slow food |
| topic | presidia capon biodiversity ethnodiversity Slow Food |
| url | https://journals.openedition.org/aam/309 |
| work_keys_str_mv | AT davideporporato sicominciadalcapponeventannidipresidislowfood |