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Ark Of Taste(1)
 

Ark Of Taste(1)

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    Ark Of Taste(1) Ark Of Taste(1) Presentation Transcript

    • Ark of Taste Assignment
      Gastronomy II
      Composed by: Russell Black
      Presented to: Eleanor Kane
      Due: Week 15
    • Ark of Taste
      Roveja, field pea (Pisumarvense)
    • The Ark of Taste is the re-discovery of nearly forgotten flavours. The program aims to protect, produce and publicize these gastronomic products which are on the brink of complete extinction. All of these products provide bio-diversity, and historic value to our planet, and with our help these products can provide economic viability .
      Roveja,or field pea is a small legume like pea, that has a colour that ranges from a dark green to a reddish brown and even grey. This wild pea is native to the Sibillini Mountains, in the Umbria-Marche Apennines of Italy. These peas where once highly cultivated by the shepherds and farmers of the Umbria region.
    • Umbria is a region of Central Italy, bordered by Tuscany to the west, the Marche region to the east and Lazio to the south. This region is mostly hilly and mountainous.
      Umbria-Marche Region
      • The Roveja is one of the staple species of this region that has been gradually disappearing from the culture and the region’s flavour, since the progression of industrial agriculture.
      • This due to the low demand and interest from other people outside of the Umbria region.
      • Even today with the growing interest by ag. & food historians, organic farmers, scientists from the center for Anthropological Research in Cerretodi Spoleto and great supporters of the slowfood movement.
      • There are only a few concerned individuals growing and cultivating the roveja.
      • The Organic Farm called the Green Heart is one of these producers, growing and raising endangered species.
      • This organization focuses on the health and protection of specific varieties of organic agriculture, produced in a traditional and sustainable
      • The Green Heart Organic Farm has been actively engaging themselves in the environmental re-establishment of heritage varieties of agriculture since 1976.
      • Their model is to safe guard the survival of ancient and rustic food sources.
      • They put a large emphases on producing there products by using traditional methods.
      • Keeping the regional Italian heritage food products for future cultures.
      • Roveja offers a distinct nutritional sustenance: -Consumed fresh it offers 7% protein and 75 calories per 100g net weight. -Consumed after being dehydrated the values have drastically increased; 21% protein, 300 calories per 100g . There is an abundance of healthy amino acids, potassium, phosphorus, and vitamin B1 in the discrete and niacin., and a good source of dietary fibre. -The Farm House Green Heart, info@cuorevrdeumbria
      • Try some roveja today and help keep a heritage variety flourishing.