Slow Food boasts 80,000 members in more than 100 countries, organized into more than 800 local convivia. In Italy there are about 35,000 members and 360 convivia (in Italy known as condotte). In the rest of the world, there are about 450 convivia and the number is continuing to grow. The condotte in Italy and the convivia worldwide are the linchpins of the Slow Food movement and interpret and represent its philosophy at local level. The head of the condotta or convivium is the fiduciary or convivium leader, who, through the members and the central office, organizes food and wine events and initiatives, creates moments of conviviality, raises the profile of products and promotes local artisans and wine cellars. He also organizes tasting courses and Taste Workshops and promulgates new food and wine developments and knowledge of the products and cuisines of other areas. In short, he educates in matters of taste.”
From: “Slow Food: The Movement”: http://www.slowfood.com/eng/sf_ita_mondo/sf_ita_mondo.lasso
The American Institute of Wine & Food
National Headquarters
1303 Jefferson Street, Suite 100-B
Napa, CA 94559
Tel: (800) 274-AIWF (2493)
Fax (707) 255-5547
Jodie Morgan, Executive Director: jmorgan@aiwf.org
Shannon Brown, Director of Chapter Relations: sbrown@aiwf.org
The AIWF and Julia Child.
“In 1981 Julia Child, Robert Mondavi, Richard Graff, and others founded The American Institute of Wine & Food, a non-profit educational organization devoted to improving the appreciation, understanding, and accessibility of food and drink. […] AIWF chapters are the heart and soul of The AIWF. Thought-provoking seminars, unique educational opportunities and festive social gatherings at the local level inspire a lively and comprehensive exchange of information and ideas.”
From “About the AIWF”: http://www.aiwf.org/national/ )
Culinary Historians of Southern California
c/o Los Angeles Public Library
630 W. Fifth St.
Los Angeles, CA 90071
Tel: (213) 228-7101
“The Culinary Historians of Southern California (CHSC), founded in 1995, is a group of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. The group’s purpose is to provide a forum for the discussion of food in society and to support the culinary collections at the Los Angeles Public Library. At regular programs, usually held on the second Saturday of the month at the Central Library, invited speakers share their expertise on topics related to culinary history and gastronomy.” From: http://www.lapl.org/central/science.html