Rowie
The buttery (or butterie), locally better- known as rowie is a speciality from the Aberdeenshire area, especially from the city of Aberdeen. According the Scottish National Dictionary, the first written mention of buttery was in 1899 when an Arbroath street-seller’s breadbasket said to have butteries.
It is a unique breakfast product which has a distinctive crispy, flaky, flattened structure similar to a French croissant but with a different flavour which is more pronounced buttery and salty. Its crisp shortness is balanced with a chewy elasticity.
As part of breakfast or lunch it can be served with either sweet or savory items and can replace a bread roll served with soup.
The legend says that this product was developed to provide fishermen sailing from that port with a roll that would not go stale during a fortnight or more at sea. The secret was the abundance of fat which also provided the distinctive flavour and made the rowie doubly useful for the sea-goers in that they were a source of energy.
In 1917, the Press & Journal and Evening Express detailed the threat to the rowie as a result of the introduction of war bread and pricing controls. It was banned for a period of time despite local bakers protestations that the Rowie wasn’t “bread” as defined by the regulations. Articles noted its manufacture is an important branch of the baking trade locally particularly in working class districts, where breakfasts consist of porridge and milk, followed by tea and a buttery rowie. Both employers and employees where likely to be badly hit by the prohibition and were encouraged to make representations to the Food Controller. This is a clear indication of the traditional butteries link to local food culture and heritage.
Unfortunately there are now industrial versions of this product (made of oil of palm) which are different from the traditional rowie. Also, the production and consumption is localised in this area of Scotland.
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Ark of Taste in South Africa
The Ark of Taste is an international catalogue of endangered heritage foods that is maintained by Slow Food International. The Ark captures and holds knowledge of cultural foods that are at risk of being lost.
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Slow Food Presidia. Language: English. Objective of the project (native language): The Presidia sustain quality production at risk of extinction, protect unique regions and ecosystems, recover traditional processing methods, safeguard native breeds and local plant varieties.
What are the disadvantages of slow foods? ›
While slow eating is beneficial, exceedingly deliberate consumption has its drawbacks. “Ingesting food too slowly can lead to swallowing more air, which might result in increased gassiness post meals,” said Sisodia.
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SLOW FOODS can be eaten “sometimes, or less often.” Examples include veggie pizza, ice cream and 100% fruit juice.
What did manna Taste like Bible? ›
The Israelites called it man (derived from the word 'what,' or 'what is it'), “and it was like coriander seed, white; and the taste of it was like wafers made with honey.” According to the text, the manna sustained them for their forty years of dwelling in the desert.
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Our Ark of Taste initiative has recorded and 'boarded' nearly fifty rare, traditional food products. And our Slow Food Chefs' Aliance, a network of local chefs, has grown to over 25 chefs committed to bringing those forgotten foods to a wider public and being more sustainable as a business.
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Water is the most important training tool to help you eat faster. Try drinking lots of water at once to help increase the amount you can swallow at once. It is safer to start trying to swallow larger amounts with water because there is no risk of choking. Exercise your jaws.
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Petrini and his cohorts shouted, “we don't want fast food…we want slow food!” They chose lovingly made Italian pasta as the symbolic opposite of mass-produced, blandly-tasting fast food that was infringing on their country.
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A 2017 study out of Kyushu University in Japan found that people who take time to chew slowly have better digestion and feel fuller, faster. Researchers also found that, on average, slower eaters had a smaller waist circumference and lower body mass index.
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Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity.
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