Professor Lonnie Gamble | ArtisanFoodSlowFood / Course Objectives

What students should know when they leave this course:

The dimensions of food
Beyond organic - be able to discuss controversies surrounding US organic certification
A bit about the daily rhythms in France and Italy concerning food
How to eat from a garden
How to tell if a fruit is ripe
Discuss the slow food organization and its history
Discuss a few other allied movements (antiglobalization, Confederation Paysan, Via Campesino, etc) - compare and contrast to Slow Food.
Discuss some aspects of the slow food philosophy that do not involve food (ex slow cities)
Place Based vs artisan foods vs organic vs fancy foods
Controlled place name systems (AOC, DOP)
The history of slow food in the US
Know the story of a few key figures
Know were to intern or get further education
Key aspects of an authentic food product
A vision of a Slow Fairfield

Make a vinagrette, a soup, and other simple fare with fresh ingredients from a garden, farmers market, or CSA
Translate a few of these ideas into their own personal life and into the greater community
Create a simple business plan for an artisan food business
Discriminate between artisan and industrial food products
Network with other like minded people

Another world is possible
The dimensions of food (local, organic, cost size of producer etc)
Food should be Good, Clean, and Fair
Puritan vs Latin cultures: Ideas about the role of pleasure in life, the puritan legacy
Eating is an Agricultural Act
Agriculture is a Gastronomical Act (Gastronomy as the other half of sustainable ag
Coproducer vs Consumer
The local path to creating wealth and a durable future
Food is a different kind of thing than pencils or widgets
Food Communities, Producer Communities