A look into traditional Chinese cuisine

The seventh Slow Food International Congress was held recently in Chengdu in China, the capital of the province of Sichuan. It’s the UNESCO capital of Gastronomy and is now officially a Slow Food City.

China was honoured to be chosen as a venue for the Congress which focused on the impact of climatic change on countries and communities around the world. Banners were erected throughout the city of 14 million people to welcome the 500 delegates from more than 90 countries. The strong message was: “Change your Food – Stop Climate Change.”

For whatever reason or reasons, climate change is a reality – it’s probably part cyclical but there’s no doubt that many elements of modern day living contribute to the problem, not least our present industrial food system which is estimated to produce 40% plus of all the greenhouse emissions. It was also painfully obvious that many of the countries like Bangladesh, Senegal, Kenya, Moritania, Burkino Faso, that are experiencing the greatest impact of climate change did little or nothing to contribute to the problem. It will be our present 10-year-olds and younger who will have to cope with the devastation our generation has contributed to with reckless abandon.