Slow Food Brisbane invites you to:
A taste of Japan: Artisan Yuba noodles, “umami” and a virtual slow tour of restaurants and destinations”
7.00 pm, Thursday, May 25 at St Paschal’s Church Hall, 30 Warraba Avenue, Wavell Heights, Brisbane.
Slow food Japanese style* promises to be a wonderful chance to understand more of the artisan, traditional and typical foods of Japan and explore the sixth sense “umami”.
Kyoto delights featuring Yuba Ancient soybean “artisan” craft with Mary-Anne Fraser who will talk about her recent food trip to Japan where the highlight was a visit to a Yuba Factory in Kyoto. This ancient craft involves making a “noodle” from soybeans. Mary-Anne was very fortunate to have been able to spend time with people who are carrying on this ancient craft. In addition Cecilia and Kerry Lanza (Slow Food Brisbane members) will speak to us about the ease and joy of travelling and eating in Japan. It is a country whose food traditions make adhering to the Slow Food philosophy both simple and satisfyingly tasty as well as supplying a myriad of great destinations to visit.
A light delicious Japanese supper will follow the talk with a glass of wine.
Cost: Members $25: Non members $30.
Payment: Slow Food Brisbane: Bendigo Bank: Acct: 144743507 BSB: 633 000. Please put your name in the reference field. Bookings are essential and pre payment is necessary. RSVP: 18th May to email@example.com
*Giacomo Mojoli,: I want to spread the motto ‘cultivate cities’…It’s about applying countryside values to urban life…We need to take more time over fundamental daily activities such as when we make tea or cook dinner…We should be more conscious of seasons and seasonal food…
To read the reviews of the “Tastes of Puglia” night with menu and recipes and find out about the next Slow Food Brisbane event: A taste of Japan: Artisan Yuba noodles, “umami” and a virtual slow tour of restaurants and destinations” on the 25th May go to http://slowfoodbrisbane.com.au/blog/
Listen to Noelene McBride, Leader Slow Food Brisbane Inc. being interviewed on ABC 612 by Kelly Higgins Devine Interview
Slow food brings together pleasure of taste and responsibility for what we eat.
Slow Food Brisbane Inc.
Some of you may already know the origins of slow food but it really makes a story worth repeating and is a far cry from what many people think when they hear “slow Food” talked about.
Slow food was founded in 1989 in Italy to counteract fast food and globalization, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the world around us. Slow Food’s approach to agriculture is based on a concept of food quality defined by three interconnected principles:
Good a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture
Clean produced in harmony with the environment and human health
Fair accessible prices for consumers and fair conditions and pay for small scale producers.
Recently Endangered Foods have been highlighted. Slow Food is creating an “Ark of Taste” of endangered fruits, vegetables, plants, crops, seeds, animals within all countries with a view to protecting food biodiversity.
Members belong to groups called “convivia”. Brisbane slow food convivium enjoy sharing everyday tastes and pleasures of eating good foods, creating an awareness of locally produced foods and spreading that knowledge. In addition we are actively involved in promoting the importance of taste experiences and taste education through school kitchen gardens. Our goal is to establish relationships with farmers and producers in order to protect food biodiversity. We invite you to join us: http://www.slowfood.com/joinus/membership/australia
Noelene McBride Leader Slow Food Brisbane Inc