So, where's Noah?

Ark of Taste

Slow Food has already proven to be the most important global force for the protection and promotion of regional, artisan foods, and the extending of the Slow Food Ark of Taste to embrace specialist food products promises to be the most significant part of the Slow food project to date.

The Ark of What? Well, put simply, the Ark of Taste is a symbolic ship onto which will be loaded great specialist foods that are threatened by standardisation, hygienist legislation and the deterioration of the environment. The constituent elements of the Ark are local Presidia, groups of people who band together to protect, promote and sustain the local foods which are under threat.

And what could be more appropriate for the creation of the first Irish Presidia than Atlantic wild salmon, smoked by the finest artisans. The wild fish is under continuing threat due to over-fishing and water pollution, endangering not just a hugely significant food source, but also a food which is an enormously important cultural icon: think of how many Irish myths would be rendered meaningless if there were no wild salmon swimming in our rivers.

Four magnificent fish smokers make up the first Irish Presidia: Frank Hederman, Anthony Creswell and Sally Barnes of Cork and Peter Dunn of Dublin. Mark Boyden of Coomhola Salmon Trust is co-ordinator, whilst John McKenna will present the paper proposing the Irish Presidia on Irish Smoked Wild Atlantic Salmon at the Slow Food Salone del Gusto in Turin this month. Irish Smoked Wild Atlantic Salmon will be joined by the first English Presidia which will also be voted on: traditional raw milk hand-made Somerset cheddar cheese.

http://www.slowfoodireland.com
http://www.streamscapes.org/

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