And so it begins… A few months ago, I was contacted by my good friend Michele Antonio Fino, the director of two masters programs at the University of Gastronomic Sciences in Pollenzo (Piedmont): Wine Culture and Food Culture and Communications. Michele had already recruited me as an instructor in the Wine Culture program. And I … …read more
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?
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?
