| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
11-30-2003, 07:28 PM
| ||||
| ||||
 Slow Food I wanted to introduce everyone to Slow Food. Its a great organization that everyone should join. S.O.S Save Our Sanity      |
| Sponsored links |
 |
|
#2
12-01-2003, 12:34 PM
| ||||
| ||||
 Re: slow food? Errr, ummm...Is there a link? Am I missing something? Was your intent just to say "TAADAAA! Here's Slow Food!"? Do you want us to do something? How's about a little help? Thanks! Gilbo  |
|
#3
12-01-2003, 01:04 PM
| ||||
| ||||
 There's been a lot of discussion about the Slow Food Movement here on ChefTalk in the past. Devotay and Shroomgirl are especially active. Here's a link to a prior discussion: http://www.cheftalkcafe.com/forums/s...=slow+and+food And here's a link to the main International Slow Food WebSite: http://www.slowfood.com/
__________________ Emily |
|
#4
12-02-2003, 04:27 AM
| ||||
| ||||
| Quite a large article in USA Today last week regarding the slow food movement. If you do a search at USAToday.com, you can pull it up!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
|
#5
12-02-2003, 07:43 PM
| ||||
| ||||
| Well, well I see everyone here is quite familiar with Slow Food, especially, Devotay. I just learned about it through Saveur Magazine--the greatest cooking magazine. I am now signed up for the new Slow Food school in Jesi, Italy. Its starts in March and I can hardly wait. I will try and keep everyone abreast of my adventure in Italy.   The school is at www.italcook.it |
|
#7
12-08-2003, 10:50 PM
| ||||
| ||||
| Italy to America direct I will do my best to let everyone know whats going on depending on if I have internet. I hope to take a laptop. Counting the days. Has anyone ever used Berlitz to learn a language?? Is it worth it to study Italian with them?  |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Fructose taking a bad rap | phatch | Food & Cooking Questions and Discussion | 7 | 04-08-2004 09:55 PM |
