Who is eating all the sharks?
Analysis

Who is eating all the sharks?

These scary predators are disappearing from our oceans, but no one seems to be hungry for them

European Eating at Work Report 
Analysis

European Eating at Work Report 

The criteria Italians adopt when deciding where and what to eat move along a double binary. They appear stretched between the need to maximize convenience and fit within their daily budget, and the desire to exercise their expertise as consumers, looking for food that meets their expectations.

The unknown microcosmos
Analysis

The unknown microcosmos

The process of fermentation is known, each chemical reaction is studied. We know our good old bacteria, the Saccharomyces cerevisiae, the Lactobacillus bulgaricus. But how much do we know about the world of microbes – the microcosmos – and how we are connected with it?

Chianti Memories
Analysis

Chianti Memories

In 1716, Cosimo III’s edict defined an area particularly suited to winemaking

The Eco-Gastronomy Project, midway through 2016
Analysis

The Eco-Gastronomy Project, midway through 2016

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.

Alessandro Ceretto’s Vineyards: Open-Air Classrooms for the Wine Master
Analysis

Alessandro Ceretto’s Vineyards: Open-Air Classrooms for the Wine Master

Wine is not just an object to be smelled and tasted. It is an active protagonist, which involves businesses in a holistic way. Wine is land and ecology, politics and economy, history and law, art and sensibility, responsibility and pleasure. Wine is a narrative and its whole story must be told: This is the challenge of the Master in Italian Wine Culture, this is the opportunity that we are seeking to give to the figure of a “wine-teller.”

“One must not only understand the tomato, but the whole tomato plant”
Analysis

“One must not only understand the tomato, but the whole tomato plant”

Ever since the “Tavole Accademiche” project was presented, one of the most anticipated chefs to visist the University has been Ferran Adrià. Some of his dishes are being featured on the cafeteria menu for the next 5 days and today he spoke to a room full of students eager to listen. Adrià gave a little … …read more