Issue 1 of Gastronomic Sciences: Food for Thought Published
Issue 0 and 1 now available online
The journal of the University of Gastronomic Sciences is back, with the just-published Issue 1. Both issue 0 and 1 can now be read online through the website www.unisgjournal.it.
The entire contents in Italian and English are available to any one who completes the free registration.
Here is a section-by-section preview of Issue 1:
The magazine opens with Journey Along the River Po, with articles by Alberto Capatti, Fausto Cantarelli and Silvestro Greco looking at the theme of Italy’s longest river, down which the university’s students will travel this fall for a unique field trip. The aim is to provide a holistic vision of the history, anthropology and culture of the lands around the Po, as well as further an awareness of the serious environmental problems facing the river.
Fritjof Capra’s article “Sustainability, Food and Life” appears in the section Hidden Connections, in which he discusses the dynamic and fluid network which connects all living beings at all levels, the energy source of which can be found in metabolism. Understanding the place of humans in this network is fundamental to the existence of our species and others.
The Debate section takes a look at the short production chain. Various experts (Claudio Peri, John Wilkinson, Gail Feenstra and Pierluigi Frassanito) develop different and complementary points of view, focussing on this means of distribution in terms of economic potential, saving traditions, consumer trust, social networks and local specificity. A system with a long history, it offers better prospectives for the future of food consumption than many current models.
In Projects, Giacomo Mojoli, Ezio Manzini and Anna Meroni examine the relationship between a slow approach and design. A new sustainability can arise out of this innovative union, with a rigorous sensibility towards the environment, the quality of life and daily rhythms which can be integrated into the planning of spaces and objects.
The articles of Françoise Sabban and Giovanni Appendino in Research offer two interesting perspectives on the recipe, revealing the ancient connection between chemical formulas and culinary ones, and at the same time examining how in the most modern and fashionable restaurants chefs have chosen the extremism of molecular cuisine, transforming their kitchens into real laboratories, hyper-modern versions of the workshops where alchemists once concocted potions.
The Reviews section includes Laura Prosperi’s take on three different food atlases. In these books the world is mapped from a food perspective, in order to see more clearly and immediately the multiplicity of production processes, distribution, sales and consumption methods and to grasp the close interconnections of food with the socio-cultural practices of different countries. Simone Cinotto takes a look at Meals to Come by Warren Belasco, a look at predictions regarding the human diet of the future, alternating alarmism with optimistic utopias and learning from both how we can better adapt the consumption of the present.
The concluding section, Campus, is dedicated to university life, placing the stages in full relief as we hear from different voices relating to these innovative field trips: a professor, a tutor, a local organizer and a student all provide different overviews, focussing particularly on the region of Puglia.
The magazine opens with Journey Along the River Po, with articles by Alberto Capatti, Fausto Cantarelli and Silvestro Greco looking at the theme of Italy’s longest river, down which the university’s students will travel this fall for a unique field trip. The aim is to provide a holistic vision of the history, anthropology and culture of the lands around the Po, as well as further an awareness of the serious environmental problems facing the river.
Fritjof Capra’s article “Sustainability, Food and Life” appears in the section Hidden Connections, in which he discusses the dynamic and fluid network which connects all living beings at all levels, the energy source of which can be found in metabolism. Understanding the place of humans in this network is fundamental to the existence of our species and others.
The Debate section takes a look at the short production chain. Various experts (Claudio Peri, John Wilkinson, Gail Feenstra and Pierluigi Frassanito) develop different and complementary points of view, focussing on this means of distribution in terms of economic potential, saving traditions, consumer trust, social networks and local specificity. A system with a long history, it offers better prospectives for the future of food consumption than many current models.
In Projects, Giacomo Mojoli, Ezio Manzini and Anna Meroni examine the relationship between a slow approach and design. A new sustainability can arise out of this innovative union, with a rigorous sensibility towards the environment, the quality of life and daily rhythms which can be integrated into the planning of spaces and objects.
The articles of Françoise Sabban and Giovanni Appendino in Research offer two interesting perspectives on the recipe, revealing the ancient connection between chemical formulas and culinary ones, and at the same time examining how in the most modern and fashionable restaurants chefs have chosen the extremism of molecular cuisine, transforming their kitchens into real laboratories, hyper-modern versions of the workshops where alchemists once concocted potions.
The Reviews section includes Laura Prosperi’s take on three different food atlases. In these books the world is mapped from a food perspective, in order to see more clearly and immediately the multiplicity of production processes, distribution, sales and consumption methods and to grasp the close interconnections of food with the socio-cultural practices of different countries. Simone Cinotto takes a look at Meals to Come by Warren Belasco, a look at predictions regarding the human diet of the future, alternating alarmism with optimistic utopias and learning from both how we can better adapt the consumption of the present.
The concluding section, Campus, is dedicated to university life, placing the stages in full relief as we hear from different voices relating to these innovative field trips: a professor, a tutor, a local organizer and a student all provide different overviews, focussing particularly on the region of Puglia.