What is the ark of taste?

The

ark of taste is part of a foundation with slow food for biodiversity and focuses on the identification and preservation of a unique economic, social, cultural and culinary herinary heritage in the form of endangered foods. Most members of the slow food practice of ecological gastronomy, but the ark of taste moves it to the next level and actively works on the rescue of rare foods that people eat around the world. According to Slow Food International, Europe has lost 75% of its diversity of crops since 1900 and the United States lost 93%. Thirty plants feed most of the global population, which means that culinary diversity and biodiversity are at serious risk. Under the Ark of Taste Slow Food, he works on the rescue of rare varieties from Irish cattle Kerry to Roman Taffy candies from Louisiana.

There are several categories according to which food can be considered in the Catalog of Ark Tastezahrout everything from ORegional plants, such as FAVA beans grown only on Santorini in Greece, to navajo-churro sheep. The slow food foundation for biodiversity believes that the best way to save rare meals is to eat them and create a market for artistically produced or unusual foods. Culinary biodiversity is essential and the ark of taste deals with concern that global food supplies could be endangered by heavily treated crops. If these crops failed without advances, as it happened during Irish potatoine, when feeding the world could be much more difficult.

In addition to maintaining biodiversity, the Ark also helps to maintain economic and cultural heritage. For example, many breeds of an animal listed under the sheet of taste have been bred for centuries who have built their own cultures around animals that increase. The loss of these species of the animal would result in a loss of cultural diversity and biodiversity. By listing food inThe sheet of flavor can work with slow food with producers to save it. Taskka also hopes to change agricultural policies that are harmful to slowing food, such as bans of raw milk cheeses and restrictions on butcher shop.

The taste of the taste works to save rare food through presidia, small groups that help protect craftsmen. Sometimes the local presidy must only combine producers with a potential market. In other cases, manufacturers can help acquire the original designation to protect their unique foods, help restore agricultural and harvesters or unify more manufacturers into a strong lobby. The presidary around the world is working on preserving fruit such as Gravenstein apple in the United States, Kalakukko bread in Finland, Italian cheeses like Aurina Valley Graukas and Haviar preserved fish from Turkey.