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How to taste Slovenia?

Globally it has even become a part of politics, as some countries’ successes cannot be achieved without food, and the so-called gastronomic diplomacy is being strongly developed. The role of food shouldn’t be looked at solely through the lens of tourism, but as part of a comprehensive economic, social and spiritual endeavour. This should include caring about the continuation and applications of food heritage, as well as looking for inovative creative solutions. 

The connections to agriculture are, of course, very important, but not only the ones with which we constantly try to emphasize the importance of organic food production. The entire humanity will have to take a firm stand against the big food chains and industrial, globally prepared food and dishes that make us wonder what’s exactly on out plates, and don’t allow us the chance to have conversations, or to get to know local and regional specialties.

Globally it has even become a part of politics, as some countries’ successes cannot be achieved without food, and the so-called gastronomic diplomacy is being strongly developed. The role of food shouldn’t be looked at solely through the lens of tourism, but as part of a comprehensive economic, social and spiritual endeavour. This should include caring about the continuation and applications of food heritage, as well as looking for inovative creative solutions.

The connections to agriculture are, of course, very important, but not only the ones with which we constantly try to emphasize the importance of organic food production. The entire humanity will have to take a firm stand against the big food chains and industrial, globally prepared food and dishes that make us wonder what’s exactly on out plates, and don’t allow us the chance to have conversations, or to get to know local and regional specialties.

These specialites would further lead us to the pastures and fields, gardens, vineyards and orchards where we could meet the people growing the food and get to know their healthy production techniques. All these and other facts also mark the culinary and gastronomic endeavours in Slovenia which, in 2018, became a member of the European Region of Gastronomy. Before 2021 we plan to implement several important research projects, that will help us amend shortcomings in food, agriculture, tourism, education, health and other areas, directly or indirectly linked to food culture. In the year 2021, Slovenia will also become a full member of the ERG.

An important role and share in these endeavours is also performed by Slovenian food establishments, from typical family inns, restaurants, bars and tourist farms, to positive forms of street food. Green and sustainability-focused Slovenia, through sight, tastes, environment and soul, also confirms this focus on the plates … and in the glasses! 

Prof. Janez Bogataj PhD | Gastronomy April 2019

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