Küreselleşme Karşıtı Bir Hareket: Yavaş Hareketi by Murat Ünal, Y. Zavalsız

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Morte e rinascita di una risorsa sostenibile: le terre d’acqua e il riso Gigante Vercelli by Davide Porporato

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Unruly Reindeer by Corinna Röver

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A Case for Slow Reading by Matthew J Ostercamp

“…This essay makes a case for the value of slow or deep reading.  Inspired by the Slow Food movement it seeks to apply their principles to reading.  …”
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Finding time in the geographies of food: how heritage food discourses shape notions of place by Littaye, A

“…</p> <p>This thesis explores Slow Food's heritage qualification scheme and the ensuing commodification of heritage food, as well as translocal networks, and practices of 'slow' production. …”

Exploring the Validity of the 14-Item Mediterranean Diet Adherence Screener (MEDAS): A Cross-National Study in Seven European Countries around the Mediterranean Region by María-Teresa García-Conesa, Elena Philippou, Christos Pafilas, Marika Massaro, Stefano Quarta, Vanda Andrade, Rui Jorge, Mihail Chervenkov, Teodora Ivanova, Dessislava Dimitrova, Viktorija Maksimova, Katarina Smilkov, Darinka Gjorgieva Ackova, Lence Miloseva, Tatjana Ruskovska, Georgia Eirini Deligiannidou, Christos A. Kontogiorgis, Paula Pinto

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Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors by Roberto Mariotti, Estefanía Núñez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, Soraya Mousavi

“…Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. …”
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Analysis of the relationship between food habits and health students by Podrigalo L.V., Pashkevich S.A., Prusik Krzysztof.

“…The analysis of the correlation relationship between nutrition, mental performance and lifestyle factors, confirmed that a violation of the rules of a healthy diet affects the performance efficiency, increases the likelihood of bad habits. Slow food culture, lack of knowledge of young people on healthy food cause the need for appropriate health education.…”
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Commensalità e capacitazione individuale: un’analisi etnografica del progetto ‘Tavole Allegre’ by Michele Filippo Fontefrancesco, Dauro Mattia Zocchi

“…In so doing, it ethnographically analyses the results of the project ‘Tavole Allegre’ promoted by Slow Food and Compagnia di San Paolo, in Turin in 2019. …”
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Slow, but fast : le discours de la slow life au cœur d’Ōsaka, l’éloge de la lenteur au service d’une stratégie d’attractivité métropolitaine ? by Sophie Buhnik

“…Our approach relies on a study of the politics of scale behind the spatial distribution, layout and uses of slow food chains in Ōsaka, especially in Namba, a highly touristic place.…”
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Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica by Michele Filippo Fontefrancesco, Dauro Mattia Zocchi

“…The method systematizes and expands the methodology developed for the project Ark of Taste, promoted by Slow Food and University of Gastronomic Sciences. The paper present the results of the experimentation of the method conducted in the Nakuru County in Kenya during the research Sustainable Agri-Food System Strategies (SASS) …”
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Consumo e post-modernità: riflessioni a partire da alcuni volumi recenti by Paolo Dell'Aquila

“…Ci soffermeremo brevemente sui nodi della globalizzazione e dell'avvento della network society per evidenziare i mutamenti nella rappresentazione culturale del cibo (passaggio dal fast food allo slow food), indagando sulle forme di consumo più elitarie (da 'edonista virtuoso'). …”
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Labelling, certification and branding of cheeses in the southeastern Alps (Italy, Slovenia): Montasio, Bovec, Tolminc and Mohant cheese by Špela Ledinek Lozej

“…The impact of geographical indications on the local dairy chains is compared to other instruments, ranging from top-down European and national quality schemes and inventories of traditional agricultural products and heritage, to grass-root initiatives such as Slow Food instruments and local brands. The study finds substantial difference in the use and impact of geographical indications in Italy and Slovenia, as well as several ambiguous and dissonant effects in all the identified instruments.…”
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ОБИДИ ЗА ГРАДЕЊЕ ОДРЖЛИВ ЖИВОТ ВО РУРАЛНИТЕ ОБЛАСТИ. ПРИМЕРОТ СО ПРЕЗИДИУМИТЕ НА СЛОУ ФУД by Атанаска Станчева

“… Целта на оваа статија е да го набљудува начинот на кој се имплементираат глобалните идеи на движењето Слоу фуд (Slow Food movement) за одржливост и зачувување на биодиверзитетот на храната на локално ниво. …”
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The Potential of/for 'Slow': Slow Tourists and Slow Destinations by J. Guiver, P. McGrath, K.Torkington

“…It has also been associated with similar trends already ‘branded’ slow: slow food and cittaslow (slow towns) and concepts such as mindfulness, savouring and well-being.…”
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Niksar İlçesinin Yerel Kalkınma Açısından Cittaslow Üyelik Potansiyelinin Değerlendirilmesi by Derya Arslan, Rüştü Yayar

“…Bu çalışma, Cittaslow ve SlowFood hareketinin, bir yerel kalkınma modeli olabileceği fikrini tartışmak amacı ile hazırlanmış olup Niksar ilçesini kapsamaktadır. …”
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Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at <i>Mercat del Lleó</i> (Girona) by Francesc Fusté-Forné, Paula Ginés-Ariza, Ester Noguer-Juncà

“…Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. …”
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Regional Policy of European Union in Spain and Portugal in 21^st Century: Problems and Prospects by E. O. Zudova

“…Projects and initiatives implemented by the European Union in the Spanish and Portuguese regions are listed: project for the development of Porto-Gondomar, project “CypFire,” project “MedPAN,” projects “МЕЕТ: the Mediterranean experience of ecotourism” and “SLOWMED: “slow” food as a means of dialogue in Mediterranean contexts.” …”
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The Mediterranean Diet and the Increasing Demand of the Olive Oil Sector: Shifts and Environmental Consequences by Bruno Neves, Iva Miranda Pires

“…Aspects such as how communication emphasizes the benefits of the Mediterranean diet - which is a distinctive characteristic of the Mediterranean culture and identity - the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, that have triggered production, trade and consumption around the world, are here discussed. …”
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Politiques de sécurisation alimentaire au Burkina Faso et participation des femmes à la production du riz : le cas de la commune rurale de Douna by Biokassambani Cathérine Pémou, Laurent Tewendé Ouedraogo, Christine Raimond

“…In view of the particularity and value associated with African red rice, called pèrè in the local language, in Douna, the «slow food sentinel» is very interested in it. Through this study, we show that rice, moving from undeveloped lowlands to developed areas, goes from a marginal production largely dominated and controlled by women to a major production in the male-dominated agrosystem.…”
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