1. See http://www.slowfoodfoundation.com/eng/premio/vincitori2003.lasso.
2. See the study by Carlo Bogliotti, on the site http://www.slowfoodfoundation.com/eng/premio/vincitori2002.lasso; or in the magazine Slow Ark, 35 (November 2002), p. 47.
3. Alessandro Monchiero, “Storie di ordinaria pazzia,” Slowine, (June 2002).
4. Edgar Morin, Method, vol. V, (New York: Peter Lang, 1992), p. 227.
5. Jérôme Bindé, “Débattre des enjeux du futur,” Le Monde des Clubs Unesco, VL (October 2000), quoted in Serge Latouche, Decolonizzare l’immaginario (Bologna: EMI, 2004), p. 38.
6. This is a concept from political economics: externalities of production occur when the production of an agent directly influences the production of another agent. There may be positive externalities and negative externalities—the former when there is a benefit due to the externality, the latter when there is a disadvantage. This kind of externality can create problems, because there are no markets for externalities (unless the government creates one), and therefore there are no prices for them.
7. Antonio Cianciullo, “Ambiente a rischio bancarotta,” La Repubblica, 31 March 2005, p. 29.
8. Millennium Ecosystem Assessment, 2005, Ecosystems and Human Well-being: Synthesis (Island Press: Washington D.C., 2005), p. 1. See www.millenniumassessment.org.
9. Convention on Biological Diversity, Article 2, Use of Terms. See www.biodiv.org.
10. Millennium Ecosystem Assessment, Synthesis, p. 1.
11. Piero Bevilacqua, La mucca è savia (Rome: Donzelli, 2002), p. 22.
12. Debal Deb, Industrial vs Ecological Agriculture (New Delhi: Navdanya/Rfste, 2004), p. 4.
13. For more information on Portinari and Arcigola, see Carlo Petrini and Gigi Padovani, Slow Food Revolution (New York: Rizzoli International, 2006).
14. Massimo Montanari, Food Is Culture (New York: Columbia University Press, 2006), pp. 159–60.
15. Carlo Petrini, “Dialoghi sulla terra,” La Stampa, 2 September 2004.
16. Jean-Anthelme Brillat-Savarin, Physiologie du goût (Paris: Flammarion, 1982).
17. Ibid.
18. Ibid., from the introduction by Jean-François Revel, p. 7.
19. Brillat-Savarin, Physiologie du goût, p. 57.
20. The following people participated in the first meeting of the Commission on the Future of Food: Debi Barker, co-director and chair of the Agricultural Committee of the International Forum on Globalization (IFG), USA; Marcello Buiatti, consultant on GMO issues to the Regional Council of Tuscany, director of the “Leo Pardi” Department of Animal and Genetic Biology, University of Florence, Italy; Arturo Compagnoni, World Board of the IFOAM, Italy; Christian Deverre, INRA (National Research Institute on Agriculture), France; Peter Einarsson, European group of the IFOAM (International Federation of Biological Agriculture Movements), Swedish Ecological Farmers Association, Sweden; Elena Gagliasso, scientific coordinator for Lega Ambiente, lecturer in the Department of Philosophy and Epistemology of the University of Rome, Italy; Bernard Geier, represented by Louise Luttikholt, coordinator of IFOAM policies, Germany; Edward Goldsmith, author, founder and editor of The Ecologist, UK; Benny Haerlin, Foundation of Future Farming, former international coordinator of the anti-GMO campaign for Greenpeace, Germany; Colin Hines, also participating on behalf of Caroline Lucas, author of Localisation: A Global Manifesto, fellow, IFG, former head of the international economics unit of Greenpeace, UK; Vicky Hird, also participating on behalf of Tim Lang, policy director, Sustain: The Alliance for Better Food and Farming, UK; Frances Moore Lappe, author of Diet for a Small Planet, president of the Center for Living Democracy, USA; Jerry Mander, president of the board of the IFG, co-director of IFG, USA; Mark Ritchie, represented by Kristen Corselius, Institute for Agriculture & Trade Policy, USA; Peter Rosset, represented by Raj Patel, Food First, USA; Vandana Shiva, executive director of the Research Foundation for Science, Technology, and Ecology/Navdanya, India; Riccardo Simoncini, representing Yolanda Kakabadse, IUCN (The World Conservation Unit), scientific coordinator of the Aembach Project on Agriculture, Italy. The following did not participate in the Florence meeting but were included in all subsequent activities: Miguel Altieri, Gerald Assouline, Wendell Berry, Ronnie Cummins, Tewolde Egziabher, Bernward Geier, Zac Goldsmith, Andrew Kimbrell, Evelyn Fox Keller, Tim Lang, Caroline Lucas, Mark Ritchie, Anita Roddick, Peter Rosset, and Jan Douwe Van der Ploeg.
21. A complete digital copy can be viewed at www.pomonaitaliana.it.
22. Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington, D.C.: Island Press, 2002).
23. See Percy Schmeiser, Davide vs. Golia, in “Il cibo e l’impegno 2,” I quaderni di Micromega, p. 123 (supplement to Micromega, no. 5, 2004).
24. Eric Schlosser, Fast Food Nation (New York: Harper, 2001), pp. 121–22.
25. Ibid., p. 127.
26. Wendell Berry, “The Pleasures of Eating,” in What Are People For? (San Francisco: North Point Press, 1990).
27. From an interview with Miguel Altieri in Petrini, Dialoghi sulla terra (ibid., Note 15).
28. Marvin Harris, Good to Eat (Long Grove, IL: Waveland, 1985), p. 5.
29. Massimo Montanari, ed., Il mondo in cucina: Storia, identità, scambi (Rome and Bari: Laterza, 2002).
30. See Montanari, Food Is Culture.
31. See Terra e Libertà / Critical Wine (Rome: DeriveApprodi, 2004), p. 7.
32. Ibid., p. 9.
33. See Carlo Bogliotti at http://www.slowfoodfoundation.com/eng/premio/vincitori2003.lasso.
34. The founding of the medical school of Salerno probably dates back to the ninth century, but it was in the thirteenth century, under the influence of Frederick II’s cultural program, that it rose to prominence, becoming the principal center for the study and teaching of the medical sciences in the West, though in direct contact with, and strongly influenced by, the Arab tradition. The most well-known text produced by the Salerno school, the Regimen sanitatis Salernitanum, a popularizing medical manual in verse, was widely consulted for centuries.
35. Ugo Pollmer, “Voltar pagina,” Slow, no. 34 (October 2002).
36. On the HACCP, see also Petrini and Padovani, Slow Food Revolution, p. 107.
37. Alberto Capatti and Massimo Montanari, La cucina italiana: Storia di una cultura (Rome and Bari: Laterza, 1999), p. 99.
38. Jean-Louis Flandrin, Il gusto e la necessità (Milan: Il Saggiatore, 1994).
39. Capatti and Montanari, La cucina italiana.
40. See Charles Clover, The End of the Line: How Over-fishing Is Changing the World and What We Eat (New York: New Press, 2006).
42. Petrini, Dialoghi sulla terra. (ibid., Note 15).
43. Ibid.
44. Ibid.
45. Ibid.
46. Joseph E. Stiglitz, Globalization and Its Discontents (New York, London: W. W. Norton, 2002).
47. On these subjects, see for example Federico Rampini, Il secolo cinese (Milan: Mondadori, 2005).
48. Rossano Nistri, Dire, fare, gustare. Percorsi di educazione del gusto nella scuola (Bra, Italy: Arcigola Slow Food, 1998).
49. See www.unisg.it.
50. Alberto Capatti, personal communication.
51. Jean Giono, Lettre aux paysans sur la pauvreté et la paix (Paris: Bernard Grasset, 1938).
52. Agistment is an associative contract in the raising of livestock. There are three kinds of agistment: (1) simple, where one person, called the bailor, confers livestock on another person, the agistor, who takes upon himself the obligation to keep it, raise it, and process its products; (2) several, where the livestock is conferred by both people; (3) with conferment of pasture, where the livestock is conferred by the agistor and the bailor confers the land for pasture. In all three cases, it is always the agistor who is responsible for the keeping and raising of the livestock. The aim of this contract is to share the animals born during the contract, the increase in value of the livestock and the products. As far as the management of the business is concerned, that is the province of the bailor in the case of simple and several agistment, and of the agistor in the case of conferment of pasture.
53. Wendell Berry, personal communication.
54. Originally published by Oxford University Press, 1940, and reprinted by Rodale Press, 1979.
55. Nistri, Dire, fare, gustare, p. 21: “It was Galileo himself who took a negative view of the use of the senses in the application of the experimental method. He distinguished, as far as the quality of things is concerned, between those (imprecise and unreliable because unmeasurable) things which are linked with the sensations of the subject and those which are inherent in things themselves, because without them things would not even be conceivable. Galileo called these latter qualities real accidents and held them to be the only ones that could lead to authentic knowledge, because they are expressible in mathematic terms, measurable in the true sense of the word.”
56. From the Slow Food Manifesto (www.slowfood.it).
57. Ibid.
58. Franco Cassano, Modernizzare stanca (Bologna: Il Mulino, 2001), p. 154.
59. From an interview with Euzo Bianchi in Carlo Petrini, Dialogo Sulla Terra (ibid., Note 15).
60. Franco Cassano, Modernizzare stanca (Bologna: Il Mulino, 2001), p. 154.
61. In the speech that Lévi-Strauss gave at the awards ceremony of the Seventeenth International Catalunya Prizes in 2005; see La Repubblica, 15 June 2005.
62. Euclides André Mance, La rivoluzione delle reti: L’economia solidale per un’altra globalizzazione (Bologna: EMI, 2003), p. 25.
64. See Terra Madre (Bra, Italy: Slow Food, 2004).
65. Petrini, “Dialoghi sulla terra,” no. 7, La Stampa, 2 August 2004.
66. Carlo Petrini (ed.), Atlante delle grandi vigne di Langa (Bra, Italy: Arcigola Slow Food, 1990), p. 230.