Italian

Darcy Mullen ‘10: A New Way of Eating: Slow Food’s Contribution to a Shift in American Food Culture

Discuss this project in MiddLab
Session: Slow Growth- MBH 216 at 10:05 a.m. from the Undergraduate Research Spring Symposium
Faculty Sponsor: Sandra Carletti, Italian
Major: Italian

My research looks at the success of the Slow Food movement in the United States, and how it was a contributing factor to a mental shift from fast unhealthy food to local healthy ones in a portion of the population. The movement was started in Italy, and while support for the movement has grown at the grass roots level, new pro-fast food elements have become present in Italian politics. Since its arrival in 2000 to the United States, the movement encouraged a process of education that promotes an understanding of the food industry. This study focuses on the changes in the food culture that were spurred by the Slow Food movement and have led to educational programs across the country and how this compares to Italy’s current situation.