This article examines the development of the Slow Food movement. The first section examines the history of the movement and the main changes since its start in 1989. The second focuses on more general themes that account for Slow Food's development. We first examine Slow Food's transformation from a gastronomic to an eco-gastronomic movement and subsequently discuss the movement's potential to create markets around authenticity. Finally, we examine the implications of the increasing globalization of the movement as it broadened its initial Italian focus toward other developed as well as developing countries.