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The commoditization of products and taste: Slow Food and the conservation of agrobiodiversity [Book Review]

Ariane Lotti

Agriculture and Human Values 27 (1):71-83 (2010)

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Development through commodification: exploring apple commodity production as pesticide promotion in the High Atlas.Zachary A. Goldberg - 2022 - Agriculture and Human Values 39 (2):663-682.details Global development initiatives frequently promote agricultural commodity chain projects to improve livelihoods. In Morocco, development projects, including the Plan Maroc Vert, have promoted apple production in rural regions of the country. In order to access domestic markets, these new apple producers often use pesticides to meet market standards. Through situated ethnographic inquiry and commodity chain analysis, using a combination of surveys and interviews with apple wholesalers, government officials, along with farmers, this paper works to critique the PMV’s development approach that (...) Download Export citation Bookmark
Hybridity in Agriculture.Catherine Kendig - 2012 - In Paul B. Thompson & David M. Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics. New York: Springer Verlag.details In a very general sense, hybrid can be understood to be any organism that is the product of two (or more) organisms where each parent belongs to a different kind. For example; the offspring from two or more parent organisms, each belonging to a separate species (or genera), is called a “hybrid”. “Hybridity” refers to the phenomenal character of being a hybrid. And “hybridization ” refers to both natural and artificial processes of generating hybrids. These processes include mechanisms of selective (...) Download Export citation Bookmark
Innovative millennial snails: the story of Slow Food University of Wisconsin.Lydia Zepeda & Anna Reznickova - 2017 - Agriculture and Human Values 34 (1):167-178.details This is the story of Slow Food University of Wisconsin, a student organization that grew from one woman’s idea to a community of over 3200 people dedicated to making sustainable, fairly produced, delicious food accessible in a small city, with a big university, in the heart of the United States. Along the way SFUW has fostered new ideas, developed skills, and built relationships through conscious food procurement, cooking and eating. This essay describes the evolution of the organization and its four (...) Download Export citation Bookmark
Analysis of the Alternative Agriculture’s Seeds Market Sector: History and Development.Pietro Barbieri & Stefano Bocchi - 2015 - Journal of Agricultural and Environmental Ethics 28 (4):789-801.details Alternative agricultural systems, like organic and local agriculture, are becoming increasingly important in Europe to the detriment of conventional methods. As a matter of fact, sustainable agriculture, which started as a niche sector, has been able to conquer a significant share of the European agro-food market. Institutional promotion along with increasing consumer demand has allowed for the development of different agricultural models, from the farm to the fork, with an increasing focus on the ethical issues associated with the agro-food production (...) Download Export citation Bookmark 1 citation
Cultural biodiversity unpacked, separating discourse from practice.Mariagiulia Mariani, Claire Cerdan & Iuri Peri - 2022 - Agriculture and Human Values 39 (2):773-789.details In this article, we question to what extent origin-food labels, namely Geographical Indications and Slow Food Presidia, may effectively account for cultural biodiversity. Building on Foucault’s discourse theory, we question how the Slow Food movement and GI promoters have developed their own discourse and practice on CB, how these discourses contrast, and how they inform projects. Focusing on the practices to cultivate the microbiological life of three origin labeled cheeses, we have revealed the gap between these institutional discourses and what (...) Download Export citation Bookmark
The logic of the gift: the possibilities and limitations of Carlo Petrini’s slow food alternative. [REVIEW]Justin Myers - 2013 - Agriculture and Human Values 30 (3):405-415.details The majority of literature on Slow Food focuses on the organization or actors involved in the movement. There is a dearth of material analyzing Carlo Petrini’s aspirations for Slow Food, particularly in light of his desire within Slow Food Nation (2007) and Terra Madre (2010) to make “freewill giving a part of economic discourse.” This essay corrects the literature gap through historicizing and critiquing Petrini’s alternative to global capitalism while rooting it in actually existing practices. First, Petrini’s problematic conceptualization of (...) Download Export citation Bookmark 1 citation
Wine is not Coca-Cola: marketization and taste in alternative food networks.Anna Krzywoszynska - 2015 - Agriculture and Human Values 32 (3):491-503.details This paper engages with the question: how can the marketization of ecologically embedded edibles be enabled in alternative food networks? The challenge lies in the fact that ecologically embedded edibles, grown and made through primarily ecological rather than industrial processes, and using artisan, traditional, and quality practices, show variable and uncertain characteristics. The characteristics, or qualities, of ecologically embedded edibles vary both geographically and in time, challenging the creation of stable market networks. How can ecologically embedded wines be sold when (...) Download Export citation Bookmark 1 citation

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