The Fricot Project

The Fricot Project

The quest to find the origins of Europe‘s favourite ingredients, the recipes that have evolved through generations, the traditional foods that have remained popular, their re-emergence in the kitchens of imaginary bakers and visionary chefs … the start of a new food revolution.

This is the interaction between people and place – the fields and forests, the seas, rivers and lakes, the mountain pastures, the settled estuaries, the plains and steppes, the allotments, plots, rooftop gardens, terraces.

The Fricot Project is identifying all the indigenous produce and products that make up the traditional, popular foods and the baking and cooking methods throughout Anatolia, the Caucasus and Europe.

This is the quest to find the origins of Europe‘s favourite ingredients, the recipes that have evolved through generations, the traditional foods that have remained popular, their re-emergence in the kitchens of imaginary bakers and visionary chefs … the start of a new food revolution that has roots in sustainable food security and the protection of localised employment.

This is the interaction between people and place … the fields and forests, the seas, rivers and lakes, the mountain pastures, the settled estuaries, the plains and steppes, the allotments, plots, rooftop gardens, terraces … and produce!

The Fricot Project is identifying all the indigenous produce and products that make up the traditional, popular foods and the baking and cooking methods throughout Anatolia, the Caucasus and Europe.

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This is the opportunity to talk to artisanal and small-scale food producers  — bakers, cafe cooks, cattle (beef and veal), goat, pig, poultry and sheep farmers, cheese makers, chef-restaurateurs, chocolatiers, confectioners, fish processors, food educators, food innovators, freshwater, inshore and offshore fishers, grain farmers, grocers, legume farmers, patissiers, vegetable farmers and assorted people working in small-scale and family food production — to discover whether fresh and local are the true ingredients in a new world order of food that is not dominated by exports and imports.

This is the Fricot Project:-

attempting to localise the value-chain system;

assessing the bio-economic and eco-social impacts of short chains;

learning the reasons for success and failure among artisanal food businesses;

questioning the role of the state in small-scale food production, innovative marketing, promotion and selling;

questioning the benefits of EU policy and the significance of grant-aid;

understanding the necessity for educational support, co-operative systems and strategic applications (such as centralised distribution – from small-scale producer to small-scale grocer) and;

realising the benefits and implications from small-scale food activity on sustainable food security.

The Fricot Project exists to promote traditional food cultures, clever food tourism, indigenous food produce and artisanal products … to celebrate the define sustainable food security.

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