Since the 1970’s, Italian cuisine has become very popular in the United States, paving the way for the success of Italian wine and food exports and even political ideas developed by Slow Food.
In 1716, Cosimo III’s edict defined an area particularly suited to winemaking
Pinned to the corkboard over my desk are four plastic sheet-holders bearing e-tickets for Quito, Torino, Minneapolis and Portland, and Melbourne. Behind them is a scrap of paper that reads, in my own writing, “CHANGE FOOD BY BEING SPECIFIC (Jimmy Carter)”. On the floor by my feet is the much-lauded cookery tome, Anita Stewart’s Canada, and next to it, a couple of jars of maple sugar granules and several bags of indigenous herbs and teas.
When GEN Education’s kind invitation to participate in a tour around Toba area in Japan came into our email inbox, Anna and I did not hesitate a minute, we said Hai!
Development, family farming, food sovereignty and the rights of peoples: We hear lots of talk about these issues, but who is down in the trenches fighting for them?
In Cordeiro, a municipality located in the State of Rio de Janeiro, in the Central Fluminense area, Paulo de Abreu e Lima and Gilson Arruda created a breeding farm for this native bird, planning to implement an accurate breeding technique and a special diet, aiming to turn its meat flavor and texture as tasty and delicate as possible.
“If you have any idea of using new media to study food waste feel free to share it with us.” What would your answer to this question be?
My first experience in a Michelin starred restaurant was at the Sicilian restaurant “Madia” which is driven by chef Pino Cuttaia. Before this experience I used to imagine that inside these kind of kitchens every move is precise and calculated; like in a fencing duel, no one would execute unnecessary moves because attention to detail is everything. I was partially right…
Giuseppe De Cesare, UNISG alumnus and wine specialist based in London, went to Paris to present his master thesis at Sorbonne University in a conference on food heritage. He discusses the candidature of the traditional art of Naples’ Pizzaiuoli as UNESCO’s intangible cultural heritage and shows that Neapolitan Pizza making is an artisanal tradition that has been passed down from generation to generation…