Indigenous cooks: challenges, identities, values

By choosing and adopting indigenous foods in their kitchens, chefs and cooks can help improve the food system. And make these amazing products more known.

And yet, while they do play a key role in educating and inspiring consumers, cooks who might want to use indigenous foods first need to overcome a great number of challenges. First and foremost, it is essential to give the right value to the traditional foods of indigenous communities, which are often considered less valuable and might be seen as poor and less refined in their countries. How can indigenous chefs benefit from the media visibility that these foods are currently enjoying? How can they be at the center of the stage? How can they give the right value to their knowledge of traditional foods, using it to define their identity and to stimulate economic development?

Speakers:

• Sean Sherman, Sioux Chef, Slow Food Turtle Island.
• Aruna Tirkey, chef and spokesperson of Ajam Emba Adivasi of Jharkhand Slow Food Community.
• Claudia Ruiz, chef and spokesperson Investigadores Gastronómicos de Chiapas Slow Food Community.
• Wu Hsueh-Yueh, Wild plants expert and Indigenous People Chefs Alliance.

Moderator:

• Lorraine Gray, Slow Food Turtle Island.

Free entry while seats last. We advise you to arrive 10 minutes early to ensure a place.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food. #TerraMadre2022 is a Slow Food event.

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