PICTURE this: national television news – near Ramingining, Arafura Swamp country, place of the Ganalbingu people, Arnhem Land. Gumang season – time of the magpie goose. Yolngu people hold geese eggs. Television camera crews capture the opening stanzas of a Ganalbingu ceremony honouring these great black and white birds. Source of food. Cut to vision of Slow Food’s international president. In his hands is a book. In its opening pages is the story of gumang. This is the launch of the A Slow Food guide to Australia.
Slow knowledge captures information about Australian producers, chefs, cooks and food communities through a range of programmes and future publishing projects:
- Slow grass promotes, within Australian regions, producers, wineries, chefs, restaurants, markets and retailers who are Slow Food members or fostering Slow Food principles and using or marketing good, clean and fair food. It extends to information collection for:
- A Slow Food guide to Australia, to enhance community awareness of Slow Food’s principles of good, clean and fair food – who produces and cooks it, where and when it’s available, and those who collaborate with Slow Food in Australia to support it.
- Slow food at the edge of the world, to capture first-hand information about the cultural diversity of food in Australia, particularly foods and recipes brought to Australia by immigrants, subsequent ingredient and recipe adaptation, and the use of indigenous foods.
You can help us to gather source information for this project in your community. Data collection instructions and forms are available at:
Learn about our other Australian projects