Emilia Terragni, originaria di Como, è direttore editoriale alla casa editrice Phaidon, uno dei giganti dell’editoria di alta gamma, con sede a Londra e New York, dove cura la produzione di libri di architettura, design e cibo. A Pollenzo, all’interno del programma del Master of Gastronomy: Food Cultures, and Mobility, ha portato la sua esperienza sul tema “National Cuisine Cookbooks”.
A chat with Shujaul Mulk Khan, Assistant Professor in the department of Plant Sciences at the Quaid – i – Azam University in Islamabad and Arshad Mehmood Abbasi, Assistant Professor in COMSATS Institute of Information Technology of Abbottabad have organized lectures for our Master of Gastronomy: Food in the World (Food Ecologies and Sovereignty) program on “Ethno Ecologies in the Pakistani Himalaya”.
Potente creatività femminile a Identità Golose 2018 con Viviana Varese e Maria Solivellas
Richard Wilk is an anthropologist, Distinguished Professor and Provost’s Professor Emeritus at Indiana University, where he co-directs the IU Food Institute. During our talk we discussed on food and oppression, food and migrants, food and globalization…
Nir Avieli is Senior Lecturer of Anthropology at Ben Gurion University in Beer Sheva and president of The Israeli Anthropological Association. As cultural anthropologist he has conducted anthropological research in the central Vietnamese town of Hoi An since 1998 and has conducted ethnographic research in Thailand, India, Singapore, and Israel.
Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita, at New York University. She is also a Visiting Professor of Nutritional Sciences at Cornell. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.
A chat with Professor Colin Sage from University College Cork: a geographer working on interconnections of food, agriculture and environment
Stanley Ulijaszek is Director of the Unit for Biocultural Variation and Obesity, and Institute of Social and Cultural Anthropology, University of Oxford. His interests are in evolutionary, biocultural and life history approaches to nutritional health, including undernutrition and obesity…
Luigi Moio, ordinario di Enologia presso l’Università degli Studi di Napoli Federico II si racconta e ci racconta il suo ultimo libro “Il respiro del vino” edito da Mondadori…
In un paese come l’Italia, famoso in tutto il mondo per la cucina di qualità e la prelibatezza dei sui prodotti locali, è alquanto impressionante pensare come non sia ancora presente sul mercato un concetto di fast food basato principalmente sulla freschezza delle materie prime, e la semplicità delle ricette…