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.

Toba or not Toba? It’s not even a question!
Reviews

Toba or not Toba? It’s not even a question!

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!

IFAD on the Frontline of Rural Development
Events

IFAD on the Frontline of Rural Development

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?

The loneliness of Macuco, or how to save and taste a rare and delicious bird
Focus On

The loneliness of Macuco, or how to save and taste a rare and delicious bird

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.

FOOD CULTURE, CONSUMPTION & SOCIETY
Reviews

FOOD CULTURE, CONSUMPTION & SOCIETY

“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?

The game of cooking
People

The game of cooking

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…