{"id":15631,"date":"2015-04-02T16:32:50","date_gmt":"2015-04-02T14:32:50","guid":{"rendered":"https:\/\/www.unisg.it\/the-new-gastronomes\/editoriale-aprile-2015-2\/"},"modified":"2016-09-26T17:36:33","modified_gmt":"2016-09-26T15:36:33","slug":"editoriale-aprile-2015","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/editoriale-aprile-2015\/","title":{"rendered":"The New Gastronomes | April 2015"},"content":{"rendered":"

Dear readers of The New Gastronomes<\/em>,
\njust to let you know that novelties are in store for April. We hope you\u2019ll like them!<\/p>\n

From now on, at the start of each month we\u2019ll be announcing a list of contents and publishing a brief editorial outlining the articles you\u2019ll find over the subsequent weeks. Our idea is to keep you updated and make our editorial work more visible when the moment comes to decide subjects for the month ahead. Articles will continue to be posted every week on our official Facebook page and on the UNISG website homepage.<\/p>\n

We have also split the magazine up into new features: People, Events<\/strong>, News<\/strong>, Study Trips<\/strong>, Analysis <\/strong>and Reviews<\/strong>. Remember that we are always open to suggestions and ideas, and always ready to welcome the contributions of new collaborators.<\/p>\n

People <\/strong>will be the broadest section and will include stories, points of view, interviews and meetings. Here you\u2019ll find interviews with visiting professors<\/em>, articles about present and former students, cooks, food and wine producers and farmers, and comments by figures linked to the university who we\u2019ll be having the fortune to meet in the months ahead. More specifically, in April you\u2019ll be able to read Gloria Feurra\u2019s interview with Roberto Flore, head chef at Nordic Food Lab, who will be our guest at the Academic Tables from June 15-19, and Francesca Monticone\u2019s interview with Maham Rizvi, a second-year American student, as well as Chelsea Callahan\u2019s story of a South Tyrolese cheesemaker and his Slow Food Presidium Grauk\u00e4se, and Mara Ventura\u2019s profile of Carlos Scolari, lecturer on \u201cThe Language of Gastronomy\u201d for the Master in Food Culture and Communications.<\/p>\n

Events <\/strong>will cover events involving the University, from Graduation day to Cant\u00e8 J\u2019Euv<\/em>, from Slow Fish to Cheese, from the inauguration of the Academic Year to the Salone del Gusto. In this issue, Greta Contardo reports on Cant\u00e8 J\u2019Euv<\/em> 2015.<\/p>\n

News<\/strong> will address the topics of the moment. Paolo Corvo will fill us in on a survey conducted with JFC of Faenza on foreign tourists visiting the Milan Expo, while Joris Lohman, director general of Terra Madre Youth, will tell us why he thinks it\u2019s important to invite young farmers to the event.<\/p>\n

In Study Trips<\/strong>, Caterina Pira will author a reportage on what she saw, tasted and experienced in Thailand.<\/p>\n

Analysis<\/strong> will host articles on a wide range of subjects. In April, Camilla Cipriani will speak about the Slow Beans project, while Antonio Carbonelli will tell us about his Master of Cookery apprenticeship at Osteria Al Convento in Cetara.<\/p>\n

Reviews<\/strong>, finally, will be devoted to exhibitions, films, books, magazines, blogs and so on. Guido Bravi will report on the \u201cIl Cibo nell\u2019Arte\u201d exhibition, open at Palazzo Martinengo in Brescia until June 14.<\/p>\n

Most articles are still only in Italian but we intend to publish more and more of them in English, starting with a couple in the April issue.<\/p>\n

We hope these new features will contribute to the magazine's growth and increasingly attract contributions from students present and past, lecturers and University staff.<\/p>\n

 <\/p>\n

Summary;<\/p>\n

Interview with Roberto Flore, head chef of the Nordic Food Lab. Written by Gloria Feurra<\/strong><\/p>\n

Interview with Maham Rizvi, second year student from the United States. Written by Francesca Monticone<\/strong><\/p>\n

\"A Woman and Her Cheese,\" a portrait of Agnes Laner,\u00a0Grauk\u00e4se\u00a0cheese producer from South Tyrol. Written by Chelsea Callahan\u00a0<\/strong><\/p>\n

Interview with Carlos Scolari, lecturer for the Master in Food Culture and Communications. Written by Mara Ventura<\/strong><\/p>\n

\"Il Cant\u00e8 J'Euv 2015,\" written by Greta Contardo<\/strong><\/p>\n

\"VISIT EXPO - Italy & More: A study on visiting tourists that will visit Expo.\" Written by Paolo Corvo\u00a0<\/strong><\/p>\n

\"Terra Madre Youth,\" written by Joris Lohman<\/strong><\/p>\n

\"The discovery of Thailand,\" a feature story on a didactic trip to Thailand. Written by Caterina Pira<\/strong><\/p>\n

\"The project Slow Beans,\" written by Camilla Cipriani<\/strong><\/p>\n

\"My experience at Osteria Al Convento in Cetara,\" written by Antonio Carbonelli<\/strong><\/p>\n

\"The Art of Food: A show not to be missed in Brescia,\" written by Guido Bravi\u00a0<\/strong><\/p>\n

The Editors<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Dear readers of The New Gastronomes, just to let you know that novelties are in store for April. We hope you\u2019ll like them! From now on, at the start of each month we\u2019ll be announcing a list of contents and publishing a brief editorial outlining the articles you\u2019ll find over the subsequent weeks. Our idea […]<\/p>\n","protected":false},"author":22331,"featured_media":15630,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[179],"tags":[],"class_list":["post-15631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unisg-voices-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/15631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/22331"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=15631"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/15631\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/15630"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=15631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=15631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=15631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}