geography of food
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geography of food
geography of food
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Un anno di bufale e di notizie inventate pubblicate da quotidiani autorevoli e siti spregiudicati | Il Fatto Alimentare

Un anno di bufale e di notizie inventate pubblicate da quotidiani autorevoli e siti spregiudicati | Il Fatto Alimentare | geography of food | Scoop.it
Lo spazio e l’attenzione dedicata dai media ai temi alimetnari si è ampliato così come le bugie e le false notizie che ormai hanno invaso la rete
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In vino veritas – L’AcquaBuona » Affari di gola diCibi » M** BUN! MAC BUN MAC BUN MAC BUN

In vino veritas – L’AcquaBuona » Affari di gola diCibi » M** BUN! MAC BUN MAC BUN MAC BUN | geography of food | Scoop.it
"Non sarò certo il primo a parlare di M**BUN: “la prima e unica agrihamburgheria slow fast food di tradizione piemontese”. Ma essere a Rivoli e non passarci equivarrebbe a cinismo.

La storia è breve: a fine 2009 Graziano Scaglia, nuova leva di una famiglia di allevatori, e Francesco Bianco, aprono a Rivoli -due passi da Torino- una hamburgheria che potremmo definire etica. Prodotti locali, coltivazioni biologiche, minimo uso di imballaggi (e i pochi biodegradabili), ma sopratutto la carne “vera” dagli allevamenti della famiglia Scaglia, razza piemontese."
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Se il fast food diventa slow

Se il fast food diventa slow | geography of food | Scoop.it
Domenica scorsa, in una giornata bellissima e quasi primaverile qui a Torino, ho deciso di andare a pranzo a Rivoli, ma non da Scabin, bensì in un fast food! Chi [...]
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Guerrilla Cartographers Put Global Food Stats On The Map

Guerrilla Cartographers Put Global Food Stats On The Map | geography of food | Scoop.it
The mapmakers have amassed some 80 maps for Food: An Atlas, ranging from surplus in Northeast Italy to meat production in Maryland. The goal is to spread information about various food systems so they can be adapted locally.

 

Social media is enhancing digital cooperation to enable some intriguing grass-roots projects such as this one. 

 

Tags: food, agriculture, mapping.


Via Seth Dixon
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Cuoche dell'altro mondo: Come conservare il lemongrass - quando lo trovate

Cuoche dell'altro mondo: Come conservare il lemongrass - quando lo trovate | geography of food | Scoop.it

Ingredienti per un vasetto:
6-7 stecche di lemongrass
5 scalogni piccoli
3 spicchi d'aglio
3 peperoncini thai rossi o verdi
2 CC di succo di limone
2 cc di sale
6 CC di olio di semi o d'oliva

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Grom: l'industriale che prepara il gelato artigianale fa concorrenza alle gelaterie? Tutti i segreti dei veri e finti artigiani | Il Fatto Alimentare

Grom: l'industriale che prepara il gelato artigianale fa concorrenza alle gelaterie? Tutti i segreti dei veri e finti artigiani | Il Fatto Alimentare | geography of food | Scoop.it
In Italia non esiste una norma sul gelato artigianale.
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Go Bananas: Carmen Miranda’s Style on the Spring Runways

Go Bananas: Carmen Miranda’s Style on the Spring Runways | geography of food | Scoop.it
fruit and tropical prints are a big trend for spring summer 2011 on the runways of Prada, Suno, and Stella McCartney...
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Farinetti: benvenuti a Eataly Roma

Farinetti: benvenuti a Eataly Roma | geography of food | Scoop.it
Un fiume piena. Un sali e scendi continuo tra i quattro livelli. Strette di mano e pacche sulle spalle ben distribuite. Oscar Farinetti intanto fa anc...
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Spaghetti 'western' al diserbante. Di che grano è fatta la pasta che mangiamo? | Dietro l'etichetta - ilCambiamento.it

Spaghetti 'western' al diserbante. Di che grano è fatta la pasta che mangiamo? | Dietro l'etichetta - ilCambiamento.it | geography of food | Scoop.it
Il successo della pasta ha promosso la coltivazione del grano duro anche in luoghi molto diversi dall'area mediterranea. Quali le conseguenze?
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Eataly Roma: Guida per l'uso

Eataly Roma: Guida per l'uso | geography of food | Scoop.it
E alla fine l’astronave è sbarcata sulla Terra: l’Air Terminal Ostiense, ormai ex ecomostro residuato dei Mondiali ’90, grazie all’intraprendenza di Oscar Farinetti diventa una città nella città, pulsante di vita con i suoi 23 luoghi di ri...
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36 Hours in Turin, Italy

36 Hours in Turin, Italy | geography of food | Scoop.it
Italy’s fourth-largest city, nestled in one of the country’s top food and wine regions, offers a diverse menu, from slow strolls and Slow Food to classic cafes and classic cars.
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Carlo Petrini and the History of Slow Food

Carlo Petrini and the History of Slow Food | geography of food | Scoop.it
Slow Food founder Carlo Petrini
Carlo Petrini and the History of Slow Food
by Tanya Wardell, F...
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Fisiologia di Eataly: la storia del piemontese scaltro - Papero Giallo

Fisiologia di Eataly: la storia del piemontese scaltro - Papero Giallo | geography of food | Scoop.it
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Otto milioni di tonnellate: è cibo buono ma lo buttiamo nella spazzatura

Otto milioni di tonnellate: è cibo buono ma lo buttiamo nella spazzatura | geography of food | Scoop.it
Nel nostro Paese ogni anno buttiamo via circa 8 milioni di tonnellate di alimenti. Le cause sono diverse: dagli acquisti poco oculati agli sprechi in fase di preparazione delle pietanze. «S
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La Granda in mezzo al pane, Eataly in mezzo alla città |Eventi e news | Fondazione Slow Food per la biodiversità ONLUS

La Granda in mezzo al pane, Eataly in mezzo alla città |Eventi e news | Fondazione Slow Food per la biodiversità ONLUS | geography of food | Scoop.it
Giovedì 31 marzo alle 19 ha aperto le porte in piazza Solferino 16/A, a Torino, il locale La Granda in mezzo al pane. Eataly in mezzo alla città, il sogno diventato finalmente realtà di Fabrizio...
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Il segreto di Farinetti: una mela tricolore anti ogm | DiVini

Il segreto di Farinetti: una mela tricolore anti ogm | DiVini | geography of food | Scoop.it
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It's not all white: The cocktail of up to 20 chemicals in a glass of milk

It's not all white: The cocktail of up to 20 chemicals in a glass of milk | geography of food | Scoop.it
A glass of milk can contain a cocktail of up to 20 painkillers, antibiotics and growth hormones used to treat animals and people, scientists have shown.
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5 ottobre: inaugurazione del nuovo bar!

5 ottobre: inaugurazione del nuovo bar! | geography of food | Scoop.it
Lunedì 1° ottobre e martedì 2 ottobre la caffetteria Vergnano di Eataly Incontra resterà chiusa per cambio gestione e per rinnovarsi. La riapertura è prevista per mercoledì 3 ottobre.  Venerdì 5 ottobre vi aspettiamo per l’inaugurazione dalle ore 17!
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Butta La Pasta!...

Butta La Pasta!... | geography of food | Scoop.it

I like pasta; I like it a lot. Barely a week goes by without at least one pasta dish gracing our dinner table. And therein lies the problem; its very ubiquity. Being seen as a cheap choice, or a quick fix, serve to diminish its lustre and turn it into mid week meal fodder for those times when you can barely be bothered to boil the kettle and pop open a jar of pesto.

My recent trip to Italy served as the perfect opportunity to become acquainted with the simple delights of dough again. Wherever you go, from the high up in the Alps to the heel of the boot, you will find it on every dinner table. It may come in different shapes (or the same shapes with different names), dried or fresh, stuffed or with sauce, but it will always be there, made with an understated love and care that elevates it far above merely flour and water.

Here's some of the highlights we sampled on our travels in Tuscany, Umbria, Le Marche and San Marino.

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Via Mariano Pallottini
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Is African food the next Chinese?

Is African food the next Chinese? | geography of food | Scoop.it
There is no “African” food.But Americans are beginning to try the continent’s different regional cuisines — and they’re liking them...

 

What is considered ethnic foods changes over time.  For example, many Americans no longer consider Italian 'ethnic food' but part of mainstream culture while it was not 100 years ago.  What drives our interest in ethnic foods and what cultural exchanges occurs in the packaging of culture in an edible commodity?


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Matt Mallinson's comment, August 29, 2012 3:08 PM
I love Chinese food, everything I've ever had was good to me. I'm not very educated about African food, but I think I would be open to trying many types of food. MM
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The “Einstein of cheese" live in Le Marche

The “Einstein of cheese" live in Le Marche | geography of food | Scoop.it

“Ciao!” says the short, elderly woman standing behind the counter. On her apron are the words “Gastronomia Beltrami, Cartoceto, Italy.” This is Elide Beltrami, wife of Vittorio Beltrami, a man who has been ordained the “Einstein of cheese” by famous chef Lidia Matticchio Bastianich. With a wide, warm smile, Elide makes me feel as welcome as if I were walking into my local corner store.

However, Gastronomia Beltrami is not just your average corner store. Inside the front glass case are piles of pecorino cheese, made from the milk of the Beltramis’ sheep. To the left, stacked on wooden shelves, are jars of fig and other fruit jams, made by Elide and her family and wrapped in brown paper and ribbon. Lastly, on a wide oak cupboard are bottles of glistening green olive oil—a product that brought this family name much praise in the early 1900s—harvested from the Beltramis’ groves and pressed in a 500-year-old palace.

A petite woman in her mid-thirties with short dark-brown hair comes from the back and flashes a smile. This is Cristiana Beltrami, the daughter of Vittorio and Elide Beltrami. “Let’s go on a tour,” she says and I follow her to her car. As she drives, Cristiana explains that she has worked at the shop for 15 years, since graduating with a degree in economics from the University of Urbino.

Our first stop overlooks the town; the view is filled with olive trees, churches, hills, and fields. Cartoceto is located in the Marche region and is a municipality in the province of Pesaro and Urbino. Cristiana explains that Cartoceto is part of an association called “Città Dell’Olio”—City of Oil—because of the town’s large production of olive oil. The Marche region, she explains, was a church territory in the 1500s, with a lot of priests, churches, and monasteries. “The olive oil produced in this area would all go to Rome.”
The Beltramis have been among the region’s olive growers since 1870. In the 1960s, Vittorio’s father, Quindi, opened a tabacchi store that sold everything including the family-made olive oil. Vittorio and Elide took over the business in 1980 and named it Gastronomia Beltrami, adding cheese and jams. These days, the family grows 20 different varieties of olives in a secluded area called “Covo dei Briganti”—hideout of bandits—where men once took refuge to avoid joining the military. Once a week, the olives are picked by hand. These olives are then taken back to town to be pressed in the old Rusticucci Palace, originally owned by a cardinal in the 1500s, to create the final product, extra virgin olive oil...

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Via Mariano Pallottini
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Cristo si è fermato a Varallo: Kebabun: una ricetta per l'integrazione di Fabio Musati

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Cronaca e costume | L'incredibile successo di Eataly che da oggi ha aperto anche a Roma

Cronaca e costume | L'incredibile successo di Eataly che da oggi ha aperto anche a Roma | geography of food | Scoop.it
cibo e vini italiani siano ma che in tutto il mondo non è certo una à ma la conferma arriva anche dall' incredibile successo che sta avendo i tagli...
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Gourmet Eataly defies crisis to open vast food hall in Rome 

Gourmet Eataly defies crisis to open vast food hall in Rome  | geography of food | Scoop.it

Eataly plans to open in Chicago, Los Angeles, Sao Paolo and Toronto... 

Read more: http://www.nydailynews.com/life-style/gourmet-eataly-defies-crisis-open-vast-food-hall-rome-article-1.1097797#ixzz1yJKA0A4a

The food hall covers four floors and has around 20 restaurants, bars, cafes and tasting stands, as well as specialist markets for olive oils, pastas, wines, cheeses and hams.

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Our Dwindling Food Variety

Our Dwindling Food Variety | geography of food | Scoop.it

“As we’ve come to depend on a handful of commercial varieties of fruits and vegetables, thousands of heirloom varieties have disappeared. It&...

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