Fat white globules tumble carelessly from her fingertips into the big blue bucket below as she methodically shovels the rebellious cheese clumps into small plastic molds using her bare, weathered hands. My eyes travel from cheese bucket to cheese mold and back again, dizzied by the rate at which she can pack a mold. In the time it … …read more
The 1st of May, the World EXPO in Milan will open its doors. The EXPO has always been the place where the world gathers to wonder at the new technological and innovative solutions that will shape our daily lives in the near future. The EXPO is known for it’s icons like Christal Palace in the … …read more
Dear readers of The New Gastronomes, just to let you know that novelties are in store for April. We hope you’ll like them! From now on, at the start of each month we’ll be announcing a list of contents and publishing a brief editorial outlining the articles you’ll find over the subsequent weeks. Our idea … …read more
This was it. After five months of meetings, discussions, multilingual communication, worries, excitement, doubts and brainstorming between us South American students of UNISG, we were off to the biggest and possibly the most important gastronomical festival of South America, being held in Lima, Peru. We were going not only to have a glimpse of it … …read more
Among the wide variety of courses offered by the University of Gastronomic Sciences, the two-year graduate degree in Gastronomic and Tourism Heritage Promotion and Management welcomes students belonging to variegated accademic and professional environments, aiming to mold future entrepreneurs for agricultural and food businesses. The first half of the learning itinerary consists of classroom … …read more
As a part of our study trip to Romagna, Italy, we where invited to the winery of Leone Conti where we were introduced to the “AN so miga FORA” project. This is a great cultural exchange project whose aim is to pair ancient Georgian winemaking customs and techniques with wine producers in Emilia-Romagna. This project … …read more
Mentre attraversavo il Salento non riuscivo a credere che per anni gli ulivi secolari e i muretti a secco che stavano rendendo il mio viaggio più piacevole fossero stati regolarmente estirpati dal territorio per finire in qualche spazio privato. Dopo anni di sciacallaggio del paesaggio (scusate la rima, ma questo è) ora in Salento ci … …read more
Un oggetto apparentemente utile ad uno scopo ben preciso come il menù, rivela usi e costumi di una società, vizi e privilegi di associazioni, tradizioni sconosciute e saperi linguistici da salvaguardare
Forse non tutti sanno che lo zafferano che conosciamo oggi praticamente non esiste più allo stato spontaneo, ma quello ottenuto dai pistilli del Crocus Sativus (e un tempo usato anche come medicinale e colorante), continua a sedurre i nostri sensi. Scarica l’articolo!
This thesis has been done in collaboration with a Canadian company that owns the website www.soscuisine.com. This website offers online meal and grocery planning service for a wide range of target clienteles, most of which are Canadian.