are aiming at
those who wish to listen to the rhythm of their own lives, and possibly
international Slow Food movement was founded in
Italy nearly 15 years ago to revive pleasure, quality and an awareness
of nature and the environment in the processes of choosing, preparing
and eating food. Slow Food uses local, hand-made ingredients and
traditional cooking methods. Fruits and vegetables are allowed to
ripen on the vine before being harvested. Breads are made from scratch.
Sea salt is raked by hand.
Food encourages people to be more aware of and connected to source
ingredients (growing it themselves and/or forging durable and enjoyable
relationships with the people who bring those materials to them),
to more consciously engage in processes of preparation, and to share
the food they prepare with others. The premise is that this approach
makes for experiences of food that are not only more enjoyable,
but also more nutritious!
proposes the application of this approach to design practice: 1)
reviving designers' connections with the idiosyncrasies of materials,
re-examining form, and providing networks of knowledge to capture
both, 2) re-establishing systems of trust and sharing that have
disintegrated in our fast, packaged world, and 3) going deeper,
making more informed moves from concept to 'deployment.' Our premise
is that this will result in more valuable, and indeed 'nutritious,'
outcomes, and that the end-users of slowly-designed products/environments/systems
will enjoy a richer quality of experience, just as the person who
sits down to enjoy a slow meal reaps the benefits of the combined
history of its making.
Food web >
Slow Cities >
principles of Slow Design >