The Pleasures of Food

Nov. 24, 2004 — -- Few experiences in America are so anticipated, so celebrated, as Thanksgiving dinner. In the company of friends and family, food is savored, slowly.

"Thanksgiving is this big production when everybody spends days and days thinking, 'How can I make mother's sweet potatoes just the right way? How can I get this absolutely right?' " said Corby Kummer of The Atlantic. "It's a time people slow down, stop and think about what they're making and eating."

Kummer has chronicled what is now a worldwide movement to extend this sense of food and community throughout the year. It is called the "Slow Food" movement: simple, fresh food that's prepared as a group with friends and family in the kitchen.

"The culinary experience is enhanced because you have a connection with your food," said chef Dan Barber. "You're seeing it prepared. You're smelling it cooking. You're watching what goes into it."

The movement says savoring food can be further enhanced by having a connection to the land -- buying "local" produce that's allowed to ripen naturally before harvest.

"Food just loses flavor every mile it goes," Kummer said. "Have you ever picked a tomato off the vine and you have the juices running down your arm and you think, 'Wow, there is nothing sweeter, or better or fresher than this?' Nothing substitutes for something local."

As Americans become more connected to their food, some argue, they become more connected to each other.

"You stop and think about it. 'Gee, I've made something good. I've actually bought this stuff at the market, I've put it in the oven in a special way and it pleases everybody.' And everybody comes together and talks and has a good time."

A Thanksgiving experience that just might extend well beyond the holiday.

ABC News' John McKenzie reported this story forWorld News Tonight.