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 | Today Programme Report - Text Only Version 91热爆 Radio 4 |
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| 31 March 2004 Slow Food 'Slow Food' is a craze that is catching on. Forget the ten minute take-away, slow cooking can take days, but those who use this method of聽preparing food聽say the taste is far superior. The Experiment Michelin-star chef Heston Blumenthal from 'The Fat Duck' in Maidenhead will put the theory to the test - he will cook us some seriously slow food: one of his pork belly dishes has a 72 hour cooking time: 24 hours in brine and 48 hours in the oven. We will follow the cooking experience and聽taste the results on Saturday morning. What is 'Slow Cooking'? With the advent of fast-food restaurants many people spend far less time cooking and enjoying gastro delights. In todays western world, the emphasis is often convenience and speed. Some would argue - this has been to the detriment to our health. Over the last 50 years our waistlines and obesity related diseases have been steadily rising. Government initatives aren't having that much effect - so a new movement called 'Slow Food' is trying to persuade the population to eat tasty but healthy meals. What is Slow Food? The 'Slow Food' movement began in Italy in the late 80's as an antidote to the fast-food way of life - to protect and promote regional foods. It was set up in response to MacDonalds wanting to start a restaurant on the Spanish Steps in Rome. There are now 70,000 dedicated members. They hope to preserve local traditions, sustain biodiversity and encourage food appreciation. The English branch of the movement was established in 1998. The 91热爆 is not responsible for external websites |
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