Terra Madre 2010
By Laura O’Donohue
- The opening ceremony was a mark of the huge diversity represented at Terra Madre, and also a reminder that many cultures and their languages are in danger of disappearing and need a voice. The ceremony gave the over 6,000 participants a chance to hear from delegates whose languages are seldom heard and whose culture gives a unique outlook on the food issue. Delegates from the Australian Aborigines, the Kamchadal of Russia, the Sami of Sweden, the Guaranì of Brazil, and the Gamo of Ethiopia all spoke passionately about their community’s relationship with food and the hopes they have for the future. Pictured above is Malebo Mancho Maze from the Gamo of Ethiopia.
The Salone del Gusto was divided into four enormous rooms, and one outdoor area showcasing Italian street food. The first tasting room was dedicated to countries from around the world. Korean herbs, Mexican chocolate, Finish bread, and dates from Ethiopia were just a fraction of what was available to sample. Producers at every booth were ready to answer questions and explain the inspiration and process behind their product.
The other two tasting rooms, the outdoor street food pavilion, and the educational room were all dedicated to Italy. The educational room held a small bookstore, information about Presidio products, and some of the most famous Italian creations- coffee, Prosecco and Parmigiano Reggianno to name a few. These constructed rooms were tasting opportunities, and also gave a deeper look into history, production and quality of each product.
Terra Madre, held in a building adjacent to Salone del Gusto, was where workshops and delegation meetings took place. Outside the meeting rooms, stations were set up to learn about apple varieties, bee keeping and honey, chestnuts, soil, and wheat.
The Youth Eat In was a chance for over 300 young delegates to gather over a delicious family style lunch, exchange stories, projects, thoughts on politics, travel, and of course food. Generous chefs from all over the city opened their kitchens to culinary students from Turin and those in Turin as Terra Madre delegates to cook the fabulous meal.