Jade Parry is a UF student currently enrolled in Gender and Food Politics, a course that seeks to provide a historical context for contemporary environmental and anti-globalization activism within the European Union, in the European colonial encounters in North Africa and Asia, and in modern-day nations of South and Southeast Asia and North America.
Lucy Long defines Culinary Tourism as the “intentional,
exploratory participation in the foodways of another- participation including
the consumption, preparation, and presentation of a food item, cuisine, meal
system, or eating style considered to belong to culinary system not one’s own”
(21). This could mean something as drastic and exciting as traveling to Italy
and immersing yourself in the culture by slowing down and enjoying a two-hour
long, eight-course meal with handmade pasta and never ending glasses of table
wine, or finding a local café in your own town that offers only vegetarian
items-some of which contain ingredients you’ve never heard of. Long introduces
the idea of the “other” which could include variations in culture, region,
time, ethos/religion and socioeconomic class. We as consumers, “intentionally
consume an other because [we] are curious” or because we “want to authenticate
an experience by relishing it” (45). Food provides for us a more intimate way
of experiencing another culture. It involves smell, taste, feeling, emotion,
and possibly a degree of discomfort. As slow foodies, we relish in the
uncomfortable, and eventually the “other” because familiar and sometimes a new
part of our culture. For many, the Slow Food movement and the culture behind it
is an “other.” But we try and make the ideas and values behind it available and
universal to our neighbors because as Lucy Long states, “the act of eating
offers a way to share our basic humanity, while also acknowledging and
negotiating our differential identities.”
Jade Parry is a UF student currently enrolled in Gender and Food Politics, a course that seeks to provide a historical context for contemporary environmental and anti-globalization activism within the European Union, in the European colonial encounters in North Africa and Asia, and in modern-day nations of South and Southeast Asia and North America. The Home and The World by Sir Rabindranath Tagore is assigned reading for the class.
The Home and the World by Sir Rabindranath Tagore
The Home and the World is an allegory of the unrest in India between the 19th and 20th centuries involving the partition of Bengal that separated the Muslims and the Hindus. The big question facing the state of Bengal is whether to follow the ways of cosmopolitanism or nationalism. Sandip, the character who stirs up unrest in the home of Bimila and Nikhil, is a supporter of the nationalistic ideals. Throughout the book he campaigns for the people of India to separate themselves from the rest of the world and invest only in their community; buying only from producers of their town, eating food only grown from familiar ground, and not allowing trade or use of foreign goods. Nikhil represents the cosmopolitan ideas that were trying to be implemented in Bengal during the 1900’s. Nikhil supported the use and trade of foreign goods and investment in the world as a whole.
As someone who grew up in a very multicultural country like the US, I feel like I identify more with Nikhil and believe that I am a citizen of the world before my own country. But then I find myself extremely conflicted when I think about what localism is and how much it means to me in my present life. I want to think about my neighbors and evaluate how my choices can better their life. I want to think about my community when I decide where to eat or buy groceries this week. I want to think about how my money or time could be better invested in my hometown versus 3000 miles away. But I also believe as citizens of our small community we are supposed to think about and be conscious of the rest of the world. The philosophy “think globally, act locally” is a true testament to how difficult it is to separate one from the other. It might be easier for most people to just go to Wal-Mart and buy cheap “global” goods instead of buying from a local farmer’s market with a conscious mind. Many would say that shopping at this large corporation is cheaper then trying to purchase only local products. The problem the Home and the World presents is that Nikhil is able to provide elite goods for affordable prices to the majority of the community through foreign trade. Nikhil knows if he joined the nationalistic movement his community of workers would be helpless and abandoned.
On the other hand, Sandip’s ideals are similar to Gandhi’s in that he didn’t want India to conform to western culture. Gandhi advocated for a self-sustaining community, one that didn’t relish in British goods and their way of life. He wanted his people to get back to thinking about what they were putting in and on their bodies. Gandhi was an advocate for slowing down and returning to a simpler way of eating, traveling, and living. Gandhi’s ideas are reminiscent of Slow Food and our advocacy for localism and appreciation of what we’re eating. The idea that “work is not the be-all and the end-all of man” but that there is humbler way of life is representative of both Slow Food and Tagore’s philosophy (205).
And Bimila, the protagonist is stuck in the middle of these two ideals, much like the state of Bengal is stuck between Western and Indian culture. As a woman, Bimila is isolated to the domestic sphere but she represents the mother of the nation and proves her incredible importance. Bimila is a strong figure and Tagore tries to address the role women will play during this turning point in history. Women are starting to feel like they “ought to stand up for [their] rights” (16). Through the interaction between the three main characters we see how the world and the home can influence each other: “We relish our food and rest, only because we can dismiss, only because we can dismiss, as so many empty shadows, the sorrows scattered everywhere, both in the home and in the outer world.” (83).
FLEX Fest Reception @ The Jones B-Side Sunday February 17th 10pm-2am (A portion of the bar and Slow Cocktail sales will be donated to SFG). The Florida Experimental film/video festival is a community based initiative that features collaborations between local restaurants and visual artists: for more details, please visit http://www.flexfest.org/
"Slow Cocktail demo" at the Cinema Verde festival featuring Slow Food volunteers and one of the very talented bartenders from The Jones B-Side. More details to come!
Come out to The Jones B-Side tomorrow night and try the new Slow Food drink! The new tasty and seasonal beverage is The Jones B-Side's latest good, clean, and fair creation that features 100% local and organic ingredients. Proceeds from the sale of the Slow Food Drink will benefit Slow Food Gainesville, so head to The Jones from 4-7 and take advantage of this wonderful opportunity to get tipsy on a Tuesday in the name of charity.
Slow Food Gainesville is happy to announce our latest collaboration with The Jones B-Side. Foodies of Gainesville, come out tomorrow night from 4-7 and enjoy special Slow Food menu items created by the talented chefs at The Jones along with delicious and local whiskey pairings to get your evening started right.
Merguez sliders topped with arugula and house made goat cheese crème fraiche
Local pickled beet salad topped with house made crème fraiche, candied lemon zest, micro greens, and chili oil
Tempe sliders seasoned with merguez spices topped with arugula and garlic puree
Beet salad w/o crème fraiche
The Jones B-Side is located at 203 SW 2nd Ave.
Gainesville, a project of Slow Food Gainesville will soon launch a community
seed library! This is a physical place where seeds will be stored and saved for
community use. Gardeners can donate their excess seed
and surplus saved from the garden to the library and also "check
out" seeds donated by other local gardeners. Over time this will create a
viable local seed source for our region. Bulk purchases of locally appropriate
seeds will also be made, making these seeds readily available to everyone at
little to no cost. Stay tuned for more information. If you're super excited
like we are can't wait to learn more or get involved, send us an email:
email@example.com. If you're an avid gardener, join the amazing
discussions on Facebook. We
promise you'll learn something and make great connections.
We try to keep up to date with a lot of local food events. Bookmark our calendar
for your convenience. Please send us any events and information you would like to see on the calendar as well!
The second annual Farm-to-Restaurant Workshop & Culinary Fair was held on Monday, August 1, 2011 at the Thomas Center in Gainesville.
This workshop was a success at encouraging local sourcing and fostering of business relationships by creating a forum for farmers, restaurants, and distributors to better understand each other’s growing, selling, and purchasing needs. The continued success of the annual Farm-to-Restaurant Workshop & Culinary Fair encourages the shift towards a renewed and sustainable agricultural system that bolsters our local economy and healthy diets for our community. The ten-county area of North Central Florida spends over $4 billion per year on food; therefore, encouraging the capture of even a portion of this money through local agriculture and business will help these dollars re-circulate in our region many times over. The program for the workshop highlights how agriculture supports many types of industry and jobs, and how North Central Florida is quickly maturing into this innovative approach to community building and security.
This Workshop was presented by Blue Oven Kitchens, Slow Food Gainesville, the University of Florida’s Institute of Food and Agricultural Sciences (IFAS), and the Buy Local North Central Florida campaign. For more information or to learn more about next year's event contact Val Leitner at Val@blueovenkitchens.org or 352.278.7518.
Back by popular demand! Come to Cedar Key with us to learn about the sustainable and innovative Cedar Key clam industry. A brief presentation at the FWS Marine Lab by Leslie Sturmer will be followed by a tour of the clam facilities and a potluck at the home of Peg and Russ Hall featuring this local delicacy. Bring a dish to share, and we will cook up some local and delicious clams for you to try. We will carpool and caravan out together. Meet us at the SW corner of the Butler Plaza near Target at12:30PM on Saturday May 7th. Please RSVP by April 30th so we have a head-count: firstname.lastname@example.org