| Martin Hughes is the author
of two new books that extol the sensory wonders of slow travel.
The first two titles from Affirm Press feature Melbourne and Sydney.
I learned about the books from Melbournian Tom
Walter who told me about these new books that featured a burro
on the cover. I checked out the Slow
Guides blog and fell into a slow email chat with Martin who
agreed to join us in an online
conversation. The following is the part of our slow chat.
Martin, can you introduce yourself and share your views
on the benefits of slow travel?
I guess 'slow travel' for me is about exploring things on a micro
level. I spent years as a travel writer and photographer for Lonely
Planet, doing new city guides for Europe. What used interest me
most was the texture and sense of a place, stuff I usually had
to delete from the final text.
Instead of providing lists of new things to see and do, I was
drawn to the idea of describing new ways to feel and be, and really
connecting with the soul of a place. Our Slow Guides are essentially
a reaction against the popular media's obsession with 'now' and
'next'; we're trying to inspire people to step back and celebrate
what's local, traditional, natural, sensory and most of all gratifying
about their little patch of the world. How's that for starters?
One of the reasons I love your books so much is the focus
on sensorial experiences. Where I live -- Oaxaca, Mexico -- there
is a great respect for slow food. Here's an example, an indigenous
Chinanteco dish called Caldo
de Piedra, literally 'stone soup' from the town of San Felipe
Usila. Two questions. From your perspective,
what is the connection between slow food and slow travel? Also,
what your favorite slow food dishes in Melbourne and Victoria?
Well, it was Carlo Petrini, the founder of Slow Food that first
put a positive spin on slow for me. I created a series of books
for Lonely Planet, called World Food. They celebrated the culture
of eating and drinking in different countries and encouraged travellers
to truly immerse themselves in a place rather than just skim across
the surface. I was always excited by the potential of slow and
the World Food series (which was critically acclaimed and commercially
ignored) was a very early twist on the theme. I read Carl Honore's
book, In Praise of Slow. I really appreciated but thought it was
all too theoretical. The idea for our books was to take the philosophy
of slow food and apply it practically to lifestyle, help people
discover their own slow groove.
I don't think there are any particularly slow dishes from Melbourne,
although the slow food scene is very strong. In fact, a Taste
of Slow festival starts this weekend. As creative as its chefs
are, Melbourne for me is more about the raw materials; the best
lunch I've had so far this year was on a lavender farm last weekend.
We had bread straight from the oven, rocket picked that morning,
tomatoes from the vine, cheese made just up the road, good company,
an unhurried atmosphere and lovely surrounds.
After lunch, we bought buckets of fresh fruit from a delightfully
chatty elderly couple who'd spent the morning picking apples,
pears and stone fruit from orchards and neighbours gardens around
the area. We took the scenic route home and made a compote. Very
simple, very special.
The
conversation continues ...
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