ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print

China starts to embrace slow food revolution

A chef from Sichuan prepares Sichuan dumplings, a.k.a "ravioli Cinesi", for Italian crowds to sample. (Courtesy of Archivio Slow Food)

TURIN, Italy -- It seems that history, when it comes to food production in China, is repeating itself -- much like every rice harvest.

Traditional Mongolian beef jerky wasamong items featured in the first booth representing China at Slow Food's Salone del Gusto (Ark of Taste) (Courtesy of Archivio Slow Food)

Joining a new trend toward what is loosely termed "rural regeneration," Chinese students are once again going to work in the countryside and "learn from the peasants," -- as they did the Maoist Cultural Revolution of the 1960's.  In the past year, small groups of urban youth, concerned about creating a new model of farming that is safer and more sustainable, have left China's major cities for periods of between one month and a year, in study trips organized by Beijing's Liangshuming Rural Reconstruction Center, Under a coordinated scheme, they aim to support and promote farming communes that are rotating crops and using ancient forms of pest control -- as well as give renewed importance to those who still work the land.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more