AMSTERDAM — It may be that Slow Food’s original focus on taste and the quality of food — on gastronomy — simply seemed too narrow, and therefore elitist. But at least since its “Puebla Declaration” in 2007, Slow Food has become a force to be reckoned with, probably the only international organization that integrates concerns about the environment, tradition, labor, health, animal welfare … along with real cooking, taste and pleasure.
Slow Food was founded by Carlo Petrini, who remains its president. He was a food writer when he launched a protest in 1986 against the opening of an enormous McDonald’s branch (more than 400 seats) in Rome’s Piazza di Spagna (better known to Anglophones as the Spanish Steps) — the first McDonald’s in Italy. More than 20 years before the coining of the term “locavore” and “the Omnivore’s Dilemma,” Petrini saw the battle as being against the industrialization of food, and now, a generation later, he was clearly prescient.
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