Podcasts about gastronomic sciences

In Part Two of my conversation with cookbook author and recipe developer Maria Zizka, we dig even deeper and explore her work in Americanizing recipes, and her experience teaching at the University of Gastronomic Sciences in Northern Italy. Maria explains how she guides students through the many ways to write a recipe—always encouraging them to embrace their personal voice in the process. “Only you can write your version of a recipe,” she says, and that authenticity is what makes recipes truly shine. We also touch on Preserving Tradition Through Adaptation, Why Voice and Specificity Matter in Recipe Writing and the Challenges of Ingredient Translation including the complexity of ingredient substitutions when adapting international recipes for American kitchens....

At Plug and Play, Andres has directed his passion for innovation towards P&C Insurtech. Helping some of the largest carriers and brokers navigate the technology ecosystem and bringing projects to life. Having participated in multiple investments, he focuses on creating value through infrastructure, optimization, and digitization. With a unique background in world-class restaurants as a former 3 Michelin star chef and having launched 2 startups, Andres brings a keen eye for detail, unquestionable creativity, and a passion for bringing projects from 0 to 1. Andres holds a master's degree in entrepreneurship by Uppsala University and a BSc in Gastronomic Sciences and Culinary Arts from Mondragon University. Graduating Cum Laude and top 5% percentile in both of them. Highlights from the Show Andres shares what Plug and Play does for startups. Beyond just investing, they run programs to help startups find commercial success, even if they aren't portfolio companies and without having to give up equity – both of which are critical to new companies trying to build their business in the insurance industry. AI is obviously a specific topic Plug and Play is looking at, whether that's at ITC or outside of it. Rather than going after the type of buzz generating solutions we hear about like Anthropic or OpenAI, they are specifically thinking about different layers of the tech stack. That includes the foundation layer, like one of their portfolio companies, Archetype, built the foundation for an IoT solution. Andres shared some tips for founders, the biggest one centering around Patience. The speed of change (and sales cycles) in insurance is very long, so you need to have the patience and runway to survive if you want to build something in the industry. This episode is brought to you by The Future of Insurance thought leadership series, available globally from Amazon in print, Kindle and Audible audiobook. Follow the podcast at future-of-insurance.com/podcast for more details and other episodes. Music courtesy of Hyperbeat Music, available to stream or download on Spotify, Apple Music, and Amazon Music and more.

Have you heard of ‘super sweet' sweetcorn? If you've purchased fresh, frozen or tinned sweetcorn in the last few decades there's a good chance its the super sweet variety. It's an example of how our fruit and vegetables have been bred over time to make them sweeter, or less bitter. Its partly about appealing to consumer tastes, but can have other advantages such as better storage and reducing food waste. In this programme Ruth Alexander finds out how and why the taste of our fresh produce is changing, and asks if we're gaining sweetness, what are we losing? Ruth visits Barfoots farm on the south coast of England, the biggest supplier of fresh sweetcorn in the UK, all of it super sweet varieties. Plant breeder Dr Michael Mazourek at Cornell University in the United States explains how selective breeding works, and what sort of characteristics have been prioritised by the food industry. Dr Sarah Frith, vet at Melbourne Zoo in Australia explains why they've stopped giving fruit to the animals. And Dr Gabriella Morini, chemist at the University of Gastronomic Sciences in Italy explains the latest research on bitter flavours, and why they might be good for us. If you'd like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: corn on the cob in the husk, with a background image of a field of sweetcorn plants. Credit: BBC)

In our latest podcast, host and Master Sommelier Christopher Tanghe broaches the complexities of pairing wine with cheese as it's often an oversimplified assumption that the two are peas in a pod. Bronwen selected four cheeses and tasked Chris and Francis to each choose an pairing that they thought would elevate the eating experience. Tune in to find out who was victorious! Bronwen Percival is the Technical Director for Neal's Yard Dairy in the UK and co-authored Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese with her husband Francis. She oversees the quality, consistency, and integrity of all the cheeses sold by the famed UK dairy which was founded in 1979 and works with more than 40 cheesemakers from Britain and Ireland. Francis Percival is the Food Editor for The World of Fine Wine magazine and co-author of Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese. In addition to his writing, Francis is a judge in the magazine's "World's Best Wine Awards" and also teaches about cheese at the University of Gastronomic Sciences in Pollenzo, Italy. If you enjoy this episode, please leave us a review to support the show. Cheers!

Dr. Nazarena Cela, Research Fellow at the University of Gastronomic Sciences in Bisaccia, Italy, joins Cade in the lab this week to discuss the work she's done on brewing gluten-reduced beers with sorghum and quinoa, as well as the impact protein rests have when using these grains. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | READ MORE | Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception Connect with Dr. Cela on LinkedIn

In the upcoming episode, Eric sits down with Nabila Rodriguez, a gastronomic scientist, to explore the rich food culture of the Canary Islands. From the iconic mojos and papas arrugadas to delightful sweets and beyond, Nabila offers insights into the culinary delights of the region. Additionally, she sheds light on the fascinating world of food science and shares her unique experiences as a gastronomic scientist. Join us for a captivating conversation with Nabila, the third person in history to earn a PhD in Gastronomic Sciences, as we delve into the intersection of culture, cuisine, and scientific inquiry.

This episode is all about fat—both eating it and being it—and some of the many ways in which fat and fatness have highly complex effects on our psyches, our well-being, and our societies in general. The visibility (and invisibility) of fat in our worlds is a starting point, followed up with conversations with critical nutrition scholar Dr. Jennifer Brady, fat activist and educator Virgie Tovar, and naturopathic health consultant Deb Oleynik. (Yep, this is a longer-than-usual episode…) David and Maxime taste some unctuous hors d'oeuvres in the aperitivo edition of the ‘Stick This in Your Mouth' segment, and medical physicist John Schreiner responds rapid-fire style to the Food Questionnaire.Guests:Dr. Jennifer Brady is a professor of nutrition and dietetics at Acadia University in Wolfville, Nova Scotia. Her research focuses on the ways in which science and society come together to produce various effects in and on our bodies, including such themes as health justice, weight-neutral approaches to practice, and the intersectionality of gender, race, and class. She has written and edited many scholarly articles and books, including Conversations in Food Studies and Feminist Food Studies. Virgie Tovar is a writer, podcaster, Instagrammer, and public speaker who has a master's degree in sexuality studies with a focus on the intersections of body size, race, and gender. For more than a decade, she has been non-judgmentally teaching people about the harmful effects of weight-based discrimination and the benefits of celebrating body diversity. Virgie has been featured by the New York Times, Tech Insider, BBC, MTV, Al Jazeera, NPR, and Yahoo Health. She lives in San Francisco.Deb Oleynik is a naturopathic health and wellness consultant who helps clients find and adjust the lifestyle factors that contribute to chronic disease. She is committed to the reality that the food we eat and the environments that surround us contribute greatly to our wellbeing. Deb has a doctorate in Naturopathic Medicine from Bastyr University and a master's degree in Food Culture and Communication from the University of Gastronomic Sciences.John Schreiner is a medical physicist who served the Canadian medical physics community in many roles including as newsletter editor for the Canadian Organization of Medical Physicists and president of as Canadian College of Physicists in Medicine. In 2019, he retired as Chief of Medical Physics at the Cancer Centre of Southeastern Ontario in 2019, and he is now Professor Emeritus of Oncology and Physics, Engineering Physics & Astronomy at Queen's University in Kingston, Ontario.Host/Producer: David Szanto Music: Story Mode@makingamealpodcast makingamealofit.com

My guest for this episode is Cameron Clark. Cameron just finished a masters program at the University of Gastronomic Sciences in Pollenzo, Italy. As part of completing his masters he spent several months working on an Biodynamic farm and the wrote a thesis titled: Spiritual Agriculture, Wellness, & Sustainability: A case study of Biodynamic agriculture in South Tyrol, Italy Last week's episode with Garett Long about Biodynamics asked us to reconsider what questions we haven't asked of our farming systems. In this episode, we discuss the central claim of Cameron's that a spiritual approach to agriculture is not just an optional add-on for farmers who happen to have that bent, but it is an essential part of the most efficacious and productive forms of agriculture and will be necessary as we navigate the transition away from anthropocentrism and economically motivated values systems. Cameron's definition of “spiritual” may not be what that term normally conjures for you, so hang in there to hear how he defines "spiritual agriculture." We also discuss, as Cameron does in his thesis, the conflicts that arise from trying to practice spiritual viticulture in an economically driven world, and the compromises, complexity, and nuance that result. These are the tough decisions we all face daily – whether we are directly involved in agriculture or not. And that's why I think you'll find this discussion with Cameron so relevant. As he says in his thesis: "We have no choice but to use land--our existence requires food procurement and energy usage, tying all of us into inextricable relations with the world that leave a wake in the lives of others (Heldke, 2018). We are only left, then, with a choice of how to engage with our land--in a life-diminishing or life-promoting way." Read Cameron's full Spiritual Agriculture thesis here. Support this episode by subscribing via patreon. Sponsors: https://www.centralaswine.com/ Robin Wall Kimmerer's Three Sisters Essay  

Climate change is putting many of the foods we love at risk. Add in rapid population growth — the planet will be home to 9.7 billion people by 2050 — and it's clear we need to reimagine how we feed ourselves. As food security expert Leonore Newman says, “we are running short on planet.” But is society ready for replacement proteins and lab-grown meats? Whether it's cell-grown salmon or chili lime crickets, the plate of the future is going to look a little bit different. In this episode of Solve for X, we discuss the revolution in what we eat — and why it's as much about technology as it is about safeguarding our planet's future.Featured in this episode:Lenore Newman, director of the Food and Agriculture Institute at the University of the Fraser Valley, is an expert in food security and technology and holds a UFV Research Chair in Food and Agriculture Innovation.Preeti Simran Sethi teaches sustainable food systems at the University of Gastronomic Sciences. She's also the author of an award-winning book on agrobiodiversity, Bread, Wine, Chocolate: The Slow Loss of Foods We Love.Journalist and author Larissa Zimberoff explores the evolving relationship between food and technology in her work. Her book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, delves into the transformations in our diets and the startups driving this shift.Darren Goldin is a co-founder of Entomo Farms, an insect-based farming company that produces cricket flour, cricket powder and insect protein. He's also the vice president of farming operations, overseeing the three barns on Entomo's property.Further Reading:Protein shakeup: Are crickets and lab-grown meat the future of food?The foods humans ate into extinctionHow to grow fish from stem cellsOur global food system is the primary driver of biodiversity lossThe future of food: What will you be eating in 2050?Lab-Grown Meat Approved for Sale: What You Need to Know MaRS helps entrepreneurs looking to scale solutions in climate tech, health and software. We offer targeted support through our Capital and Growth Acceleration programs. To learn more visit us at marsdd.com

Welcome to Episode 1656 on Italian Wine Podcast, Wine, Food & Travel With Marc Millon. Today, he will be interviewing Jacopo Maniaci More about today's winery The Tenuta di Fessina project was born in 2007, when after a series of trips aimed at studying and discovering the Etna terroir, Silvia Maestrelli, late Tuscan producer and pioneer on the volcano, decided to stop in Rovittello, on the northern side, where today the beating heart of Fessina resides. Here she was captivated by the uniqueness of the place, the very particular position of the soil, gathered between two volcanic slopes dating back to 1809 and 1911. From here it all begins, first in the North, precisely in 2007, then to the South West, one of the bets initials made in 2009, and finally to the East, in the municipality of Milo, starting from 2012. The philosophy of TDF project, is to collect and vinify different snapshots, all taken from different sides and only in historical reference areas. Jacopo Maniaci takes place at the winery in 2014 as winery director and in 2021 as CEO, he graduated Economics and communication at UNI of Messina, Sicily, and took a Master Degree at the University of Gastronomic Sciences in Pollenzo, Cuneo. His family is in restaurants and breeding in the mountains of Nebrodi, but he lives at the winery since 2017, taking care of the whole TF project. Fessina in particular rests on an alluvial residual, pyroclastic, a sandy and fine deposit, made of volcanic sand and pumice, dating back between 5,000 and 15,000 years old, draining and capable of guarantee elegance and verticality. Today the winery sells in 20 countries, with average 80.000 bottles of DOC Etna wines. Connect: Website: www.tenutadifessina.com Instagram tenutadifessina / jacopomaniaci Facebook tenutadifessina More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England Connect: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Thanks for listening! - This show is all about food and wine pairings, and traveling through Italy with Marc. Join his food, wine and cultural journey!

Welcome to Episode 1644 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Helena Morgana Germanetto More about today's guests Helena Morgana was born and raised in Piedmont, A Masters in Italian Wine Culture at The University of Gastronomic Sciences of Pollenzo gave her the tools and connections to start navigating the diverse world of wine and after 5 years in wineries in Tuscany and Piedmont, she decided to make a change and see what the world of wine could hold for her internationally. She now works as Account Executive for Colangelo & Partners handling events and media relations for Italian wine and spirit brands. Colangelo & Partners specializes in premium food, wine and spirits brands, and has long-established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on “closing the loop” between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. http://www.colangelopr.com/ Connect: Instagram https://www.instagram.com/_helena_morgana/ LinkedIn https://it.linkedin.com/in/morgana-germanetto-16915a10b More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

Welcome to Episode 1638, This episode is part of the ITA track series from the wine2wine Business Forum 2023. Today's guest is Giulio Iazzetta on behalf of ICE, the Italian Trade Agency. In collaboration with the Italian Trade Agency (ICE), a number of market focus sessions will be broadcast in a podcast series on the Italian Wine Podcast, a media partner of the wine2wine Business Forum. wine2wine Business Forum is an international wine business event, held annually in Verona, Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals gather to develop and expand their wine business worldwide. More about today's guest: Giulio Iazzetta is a graduate of the University of Gastronomic Sciences in Piedmont, has an MSc in Wine and Spirits Management, and an MBA in Wine Marketing and Management from the INSEEC Business School in Bordeaux, where he gained his first experience of Vietnam during an internship in Ho Chi Minh City. He has been based in Vietnam since 2019 and is currently Deputy HO.RE.CA. Director for WineCellar, where his main clients include luxury hotels and fine dining restaurants. Abstract Vietnam represents one of the fastest growing economies in South East Asia and is an attractive market for wine and food related businesses. This session will introduce the current wine market situation in the country and why certain brands succeed compared to others in the HORECA channel. We will talk about the main players in the industry, consumer trends, price point and market share in the different channels of distribution together with the projects and activities organized by ITA office for sharing Italian wine and food culture. The objective is to provide a deeper understanding of the current status of the wine sector in Vietnam, with a specific focus on Italian wine and the possibilities for the future. Connect: Website: https://www.ice.it/it/mercati/vietnam More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Thanks for tuning in! Listen to more stories from the Italian Wine Community here on Italian Wine Podcast!

Tuna is a big predator and consumes a wide variety of other fish, making it a vital component of the sea ecosystems. It's also one of the most expensive fish on the planet. Yet tuna is also an affordable and widely-available source of protein around the world, and herein lies the problem.  Can fishing Tuna ever be sustainable? Which guidelines can we follow to buy the Tuna Fish with the least impact? Is Tuna a healthy food? And most of all, can we still eat Tuna?  Guests: Jack Coulton, communication & events at Slow Food International; Alison Laurie Neilson, Researcher at Interdisciplinary Centre for Social Sciences, CICS.NOVA at the NOVA University of Lisbon; Andrea Devecchi, dietist and researcher at the University of Gastronomic Sciences in Pollenzo, Italy. Host & production: Valentina Gritti Music: Leonardo Prieto Dorantes Useful resources:  Oceana study on Tuna fraud: https://oceana.org/reports/oceana-study-reveals-seafood-fraud-nationwide/  Article by The Guardian: https://www.theguardian.com/environment/shortcuts/2016/jul/27/is-there-any-tuna-thats-to-eat-tesco  Guide on how to buy Tuna: https://theconversation.com/sustainable-shopping-how-to-buy-tuna-without-biting-a-chunk-out-of-the-oceans-86229 Alison's book "A sea full of life: visions from the Azores" https://nineislands.wordpress.com     A project by Slow Food Youth Network (SFYN)    

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Welcome to the first episode of the SFYN podcast in 2023! The Slow Food Youth Network, or as we call it SFYN, is a worldwide network of young activists with different backgrounds who want to contribute to a better local and international food system.  This is a special edition of the SFYN Podcast because it was recorded live during Terra Madre 2022, the biggest Slow Food event and it's the second chapter of a series of three episodes. In this episode Valentina interviewed Bela Gil. Bela is a famous Brazilian influencer. She holds a master's degree in Gastronomic Sciences from the University of Gastronomic Sciences of Italy (UNISG), with an emphasis on the global food system. She also has a background in food and holistic nutrition, Ayurveda Nutrition, Iridology, Macrobiotics, permaculture and Agroecology. She is a chef and the host of a popular TV program in Brazil. This episode was co-hosted with Dan Saladino, producer at BBC Radio4 “The Food Programme” and author of the book "Eating to Extinction".  Can we influence the food system with our individual choices? How can hunger become a manipulative tool for governments? Can food corporations also play a role in sustainable food systems?  And much more to find out! Host, production & post-production: Valentina Gritti Co-host: Dan Saladino Guest: Bela Gil Music: Leonardo Prieto A project by the Slow Food Youth Network

What are the European wine quality control laws based on? How and what can you read from the labels? Professor Fino is an established professor at the Gastronomic University of Pollenzo - the so called Slow Food University, and his expertise lies on wine and food labeling legislation. In this episode we talk about the history of the Italian quality control legislation, its transparency and traceability. All changes to the DOCG and DOC legislations spring from the initiatives from the producers and then walks its way thru the country legislative bodies and then gets confirmed in the EU.  Read more on the Italian disciplines: http://catalogoviti.politicheagricole.it/catalogo.phphttp://catalogoviti.politicheagricole.it/dopigp.php More on Barolo, Barbaresco and Roero DOCG's and DOC's https://www.langhevini.it/en/ - you'll find interesting harvest reports and information on the appelations as well. UNISG https://www.unisg.it/en/Professor Fino on LinkedIn https://www.unisg.it/docenti/michele-antonio-fino/ Instagram @ermezio

Welcome to Episode 937 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Scott Thomas interviews Enrico Rivetto. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? About about today's guest host: Scott Thomas, VIA Verona 2022 Italian Wine Ambassador has spent nearly two decades exploring the wide world of wine as a sommelier; in wine distribution, as a winery sales director, and he spent two plus years in Piemonte and Chianti Classico. He has extensive professional qualifications, including certifications as a VIA Italian Wine Ambassador, Certified Wine Educator, and recently he earned his Master's Degree in Wine Culture and Communication at Slow Food's University of Gastronomic Sciences in Pollenzo, Italy. As a freelance educator and consultant based in Colorado, Scott is passionately committed to promoting Italy's diverse food and wine culture. If you want to learn more about today's guest host, you can by visiting: Instagram: @_scott_thomas_wino LinkedIn: https://www.linkedin.com/in/scott-thomas-cwe-iwa-215069177/ About today's guest producer: Enrico Rivetto was born in 1978 (a very good vintage for Barolo!), he is the 4th generation of a family that always grown vineyards and made typical wines from the Langhe area. He graduated in wine making at the Enological school in Alba and soon joined the family business. In the last decade something happened: Some call it an awakening, when people become the men and women they were meant to be. For his, this sense of awareness made him feel part of a whole; it made him see what he originally thought were single and independent bodies, become a harmonious system made up of complementary elements that interact with each other. If you want to learn more about today's guest producer, you can by visiting: Facebook @rivettowines Instagram @rivetto_wines Twitter @rivetto Website https://www.rivetto.it/en/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

In this podcast, Carlos interviews Dr. Juan Carlos Arboleya (https://www.bculinary.com/en/masters/master-in-gastronomic-sciences#profesores) about student experience design, as part of his role as director of the master's in Gastronomic Sciences at the Basque Culinary Centre (Spain). For more information about some of him and his work, visit: https://www.linkedin.com/in/juan-carlos-arboleya-66270b23/?originalSubdomain=es Hosted on Acast. See acast.com/privacy for more information.

On this episode I consider healing meals; traditional dishes believed to help cure what ails you, physically, emotionally, even spiritually. First, I reflect on my conversation with Ashley Thuthao Keng Dam, a PhD candidate in Eco-gastronomy, Education, and Society at the University of Gastronomic Sciences in Pollenzo, Italy. I recently came across their blog post entitled Curative Cuisines of Cambodia. The article reflects on ethnographic research done in rural Cambodia, looking at the impact of seasonal changes on how plant-based traditional medicine complements maternity diets. This is a very focused, maybe esoteric piece of research. But, I think it offers possibilities around how food can cure or heal that go beyond traditional Khmer medicine and what pregnant mothers should consume.I also share snippets from my chat with Amy Foote, Executive Chef at the Alaska Native Medical Center. The traditional food she serves is one important aspect of the more culturally relevant care patients get there. Donations from hunters really help Chef Amy deliver traditional meals - like seal soup - patients really miss and ask for. She explains how the Traditional Native Foods Initiative works and what it means to the patients.I wonder if we can all do more with healing dishes; curative cuisines as Thao coined them. To “eat right” when we're out of sorts and out of balance despite our best efforts to follow a healthy diet. I suggest thought starters that go beyond boiling milk or making a cup of tea for someone in need. Something more  than your go-to soup. Or toast, rice, oatmeal or plain yogurt.

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Today we are joined by Nicola Perullo. Nicola Perullo is a philosopher and Professor of Aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. His research focuses on the philosophical and aesthetic bases of food and taste. He was a pioneer in Italy of the Aesthetics of food and of gustatory taste. In the last eight years, his research has focused on proposing a participatory and implicative model of knowledge. One case for it was wine, chosen as an example to practice an ecological paradigm of appreciation. His books in English include ‘Taste as Experience: The Philosophy and Aesthetics of Food' (Columbia, 2016) and ‘Epistenology: Wine as Experience' (Columbia, 2020).

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/communications

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies. Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy. Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge's Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/digital-humanities

What's it like to experience a piece of Dom Pérignon history? Has the legendary California Chardonnay Chateau Montelena 1973 Chardonnay held up in the years since the Judgement of Paris? How can you pair wine with your Zodiac sign? In this episode of the Unreserved Wine Talk podcast, I'm chatting with wine writer, Gina Birch and broadcaster Julie Glenn, hosts of the Grape Minds podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights What makes Spain a great destination for wine lovers? How did Julie finally become a Lambrusco fan? Has the legendary Chateau Montelena 1973 Chardonnay held up in the years since the Judgement of Paris? What can you learn through comparative tastings? What was it like to experience the history of Dom Pérignon through St. Hilaire Abbey in Limoux? How can you pair wine with your zodiac sign? Which controversial Grape Minds interview almost didn't make it to air? How has cancer affected Julie's experience with wine? What are my favourite Pinot Noirs? Why does Julie believe consolidation of the wine industry is bad for wine? How can you pair your favourite childhood foods with wine? What are Gina and Julie's go-to wine books? Which of Gina and Julie's favourite wine gadgets should you try? How long should you save "special" wines?   Key Takeaways I loved Gina's story about experiencing a piece of Dom Pérignon history. That's the magical connection between wine and place. I'm impressed that the legendary California Chardonnay Chateau Montelena 1973 Chardonnay held up in the years since the Judgement of Paris. I enjoyed Julie pairing wine with your Zodiac sign. It's uncanny that she picked Pinot Noir for Libras even before we met. As you know, it's my go-to vino.   Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Gina Birch and Julie Glenn Gina Birch grew up in Florida, and earned a Bachelor of Arts in journalism and public relations from Troy University, in Alabama. Her first job was in radio news, which eventually led her to Fort Myers, Florida, where she hosted a top-rated morning show for almost 15 years. She also started writing about food, wine, spirits and travel for USA Today, the Napa Register and the Fort Myers News-Press. Julie Glenn earned her Master's degree in communication from the Slow Food University of Gastronomic Sciences in Piedmont, Italy and is fluent in Italian. She also has an undergraduate degree in Mass Communication from the University of Missouri. She began her broadcasting career as a reporter/anchor/producer for both CBS and NBC affiliates. Before becoming the News Director at WGCU, the NPR affiliate for southwest Florida, Julie was the regular wine columnist for the Naples Daily News. Gina and Julie had been friends for years and together they created Grape Minds, a wine podcast that's also broadcasted on NPR. They talk about the people, culture, and history behind the wines, as well as wine travel and food pairings. They've also interviewed some of the best-known people in the wine world and as they note, have only destroyed one soundboard while tasting in the studio.     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/157.

Are you curious about slow food and wine? What's special about the Alto Adige region of Italy? Why should you consider Portugal and Dubai for your next wine-fueled trip? In this episode of the Unreserved Wine Talk podcast, I'm chatting with wine writer, Gina Birch and broadcaster Julie Glen, hosts of the Grape Minds podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did Gina and Julie first meet? What is it about Gina and Julie's styles that complement each other in their work? What is a "ride with" in the wine industry? What was Gina's most memorable "ride with" experience? Which California-based faux pas left Julie mortified on a "ride with" with an important producer? What's Julie's approach to talking about wines she doesn't like? Which embarrassing lesson did Julie learn about Pinot Grigio while living in Italy? What makes the Naples Winter Wine Festival a unique and extraordinary experience? Who were some of Gina and Julie's favourite interviewees at the Naples Winter Wine Festival? What can you expect from a visit to the Alto Adige region in Italy? Which wines first tempted Julie and Gina to go deeper into the world of wine? What's the worst food and wine pairing that Gina has tried? Why did a seven-course Champagne dinner leave a lasting impression on Julie? What great, casual foods should you try pairing with Champagne? What brought Julie to her studies in Italy? Which chance encounter led to Julie meeting her husband in Italy? Why should you add Portugal to your must-visit list as a wine lover What was it like to attend the Expo 2020 World Expo in Dubai? Does Dubai have a big wine scene?   Key Takeaways I loved learning more about the Alto Adige region of Italy, and Julie's story about Pinot Grigio. I'm adding those wines to my shopping list. I'm fascinated with Dubai and what it would be like to visit that city. I'll put that one on my bucket list. I agree that wine is both subjective like art and at times embarrassing, and we can learn so much if we open ourselves up to those experiences.   Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Gina Birch and Julie Glenn Gina Birch grew up in Florida, and earned a Bachelor of Arts in journalism and public relations from Troy University, in Alabama. Her first job was in radio news, which eventually led her to Fort Myers, Florida, where she hosted a top-rated morning show for almost 15 years. She also started writing about food, wine, spirits and travel for USA Today, the Napa Register and the Fort Myers News-Press. Julie Glenn earned her Master's degree in communication from the Slow Food University of Gastronomic Sciences in Piedmont, Italy and is fluent in Italian. She also has an undergraduate degree in Mass Communication from the University of Missouri. She began her broadcasting career as a reporter/anchor/producer for both CBS and NBC affiliates. Before becoming the News Director at WGCU, the NPR affiliate for southwest Florida, Julie was the regular wine columnist for the Naples Daily News. Gina and Julie had been friends for years and together they created Grape Minds, a wine podcast that's also broadcasted on NPR. They talk about the people, culture, and history behind the wines, as well as wine travel and food pairings. They've also interviewed some of the best-known people in the wine world and as they note, have only destroyed one soundboard while tasting in the studio.   To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/156.

Today's podcast is so so so important and answers the questions that people have been asking me for YEARS - What do I do about my kids? Today, Dr. Michael Goran and Dr. Emily Ventura, authors of Sugarproof: The Hidden Dangers of Sugar that Are Putting Your Child's Health at Risk and What You Can Do, answer these questions with ease, humor and DOABILITY. We all know that sugar is everywhere - and especially in our kids' foods. Dr. Goran and Dr. Ventura talk us through how to protect kids from the harmful effects of sugar, while also balancing their need to make their own choices, enjoying what we eat, the real-world challenges of making changes, and the truth about fruit juice (one of my most beloved topics). This is a must-listen for anyone who interacts with kids and wants to help make positive change with actionable tips - you know those are both my faves!   Dr. Michael Grogan is a Professor of Pediatrics at The Children's Hospital of Los Angeles and  Co-Director of the USC Diabetes and Obesity Research Institute. His research has been continuously funded by the National Institutes of Health and other Foundations for the past 30 years during which he has raised almost $50m in funding to support this work. He has published over 350 professional peer-reviewed articles and reviews. He is the Editor of the “Childhood Obesity: Causes, Consequences and Intervention Approaches” published in 2017, co-editor of “Dietary Sugars and Health” published in late 2014, and currently serves as Editor-in-Chief for Pediatric Obesity. He has been the recipient of numerous scientific awards for his research and teaching. You can find the full details on Dr Goran's research on his website at: www.GoranLab.com and you can follow him on twitter at @michaelgoran.    Dr. Emily Ventura is a nutrition educator, public health advocate, writer, and cook. Emily has 10 years of research experience in public health with a focus on dietary strategies for the prevention of obesity, diabetes, and cancer. As an advocate for community health, Emily has worked as a nutrition educator for children and families, managed programs in the greater Los Angeles area ,and led public health campaigns for Slow Food International as well as the Jamie Oliver Food Foundation. Emily has spent extensive time abroad, including studying food and culture in Ecuador and serving as a Fulbright Scholar in Italy, where she taught Public Health Nutrition at the University of Gastronomic Sciences and conducted research at the University of Verona.    I'm partnering with Sugarbreak this week on a 7 day No Sugar Challenge. We're two days in, but you can still participate! Follow along on Instagram @takeasugarbreak to join and get tips and inspiration all week through October 10! To check out their book Sugarproof, visit https://sugarproofkids.com! As you know, I'm obsessed with knowing all about you, so please follow (and DM!) me on Instagram and Facebook and find more on my website. We're in this together and the journey is going to be so awesome. Produced by Dear Media

Nicola Perullo is a professor of Aesthetics at the University of Gastronomic Sciences in Italy. In this episode we discuss his book Taste as Experience: The Philosophy and Aesthetics of Food, alongside discussions on John Dewey, the hierarchy of the senses, why the aesthetic of food and taste is overlooked in philosophy, and more... Become part of the Hermitix community: Hermitix Twitter Hermitix Discord Support Hermitix: Subscribe Hermitix Patreon Hermitix Merchandise One off Donations at Ko-Fi Hermitix Twitter Bitcoin Donation Address: 3LAGEKBXEuE2pgc4oubExGTWtrKPuXDDLK Ethereum Donation Address: 0xfd2bbe86d6070004b9Cbf682aB2F25170046A996

Nicola Perullo is a professor of Aesthetics at the University of Gastronomic Sciences in Italy. In this episode we discuss his book Taste as Experience: The Philosophy and Aesthetics of Food, alongside discussions on John Dewey, the hierarchy of the senses, why the aesthetic of food and taste is overlooked in philosophy, and more... Become part of the Hermitix community: Hermitix Twitter Hermitix Discord Support Hermitix: Subscribe Hermitix Patreon Hermitix Merchandise One off Donations at Ko-Fi Hermitix Twitter Bitcoin Donation Address: 3LAGEKBXEuE2pgc4oubExGTWtrKPuXDDLK Ethereum Donation Address: 0xfd2bbe86d6070004b9Cbf682aB2F25170046A996

This is the last episode dedicated to the Slow Food event Terra Madre and we are exploring our final ecosystem: the urban lands. Our question for today is: what is the role of gastronomy in promoting local biodiversity? The special host of this episode is Ana Garcia Castellanos, who is working as a chef in a local food restaurant in Minnesota. She is from Guatemala and she is a digital activist for land rights and access to healthy diets. Ana will take us on a journey to Guatemala, Minnesota and Italy. She will present to us a model of a restaurant based on ingredients from a local farm, she will take us into a conversion with the Indigenous food lab and finally we will find out how ethnobotany and traditional knowledge can preserve biodiversity.  Special guests: Lola Molina, founder of "El mercadito de Lola", sustainable restaurant based on local food in Guatemala City, Guatemala; Armando Medinaceli, indigenous education director at NATIFS, North American Traditional Indigenous Food Systems in Minneapolis, Minnesota, USA; Andrea Pieroni, professor of ethnobotany and dean at the University of Gastronomic Sciences in Pollenzo, Italy. Podcast project manager & host: Valentina Gritti; Music, composition & editing: Leonardo Prieto Dorantes; Music: "Agua" by Leonardo Prieto; "Niña" by Leonardo Prieto for Son de Aquí. Useful links: El mercadito de Lola: https://www.facebook.com/elmercaditodelola/  Indigenous Food Lab: https://www.natifs.org/indigenous-food-lab/ University of Gastronomic Sciences: https://www.unisg.it/  Terra Madre website: https://terramadresalonedelgusto.com/  The SFYN Patreon page: https://patreon.com/join/slowfoodyouthnetwork/     Financed by the European Union. The contents of this podcast are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein. A project by the Slow Food Youth Network

This is the second episode dedicated to the On My Plate Challenge of Slow Food: what is clean food? We will explore its meanings with three interviewees, from Cuba, Italy and Burkina Faso.  The three special guests of today are: - Melissa Relova Posada: she is a 20 years old girl from Cuba and I'm. She is part of the Slow Food community Finca Vista Hermosa which is her family project. She is now attending the 3rd year at the University of Gastronomic Sciences in Pollenzo, Italy. Melissa will tell us about how the USA embargo influenced the agricultural landscape in Cuba.  - Alberto Leone: he is an Italian beekeeper belonging to the Slow Food Presidium of the Alpine high mountain honey. Alberto is an organic beekeeper and will tell us about how honey can be clean and what are the difficulties bees are facing nowadays.  - Jean Marie Koalga: he is a social educator as a profession and he is the spokesperson of the Slow Food community “Laafi Riibo"( which means healthy nourishment) in Bagaré, Burkina Faso. He is also national coordinator of SF Burkina Faso and international counsellor of SF International for West and francophone Africa. Podcast host & production: Valentina GrittiProduction, editing & music: Leonardo Prieto DorantesVoice: Fernanda CabralDubbing: Uberto Saltarelli & Leonardo Prieto Dorantes.  This episode is realized in the occasion of the Slow Food event Terra Madre 2020: find the whole program on www.terramadresalonedelgusto.com  Did you like this episode? Support our work and have access to extra material by becoming one of our patrons on http://patreon.com/join/slowfoodyouthnetwork/ Have you signed up for the On My Plate Challenge yet? If not, you can do it at Onmyplate.slowfood.com  A project by the Slow Food Youth Network.

Chelsea van Hooven and Choco are here to change the world by helping build a better food system with technology. Chelsea van Hooven is Global Industry Advisor for Choco, a digital ordering tool for restaurants and suppliers of all sizes. The Choco team is looking to digitize the food system so that less food is wasted, and more people are fed. This makes a major mark on global hunger and helps the food industry long plagued by razor-thin margins. The goal of Choco is to help food businesses: Save Time Save Money Save Food Listen to our interview with Chelsea van Hooven on the Digital Hospitality podcast to learn more about her career, the future of the food system, and food supply chain startup Choco. Let us know how we can help you on your own Digital Hospitality journey by emailing podcast@calibbq.media or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. *** CHOCO FOR RESTAURANTS: https://www.choco.com/restaurants CHOCO FOR SUPPLIERS: https://www.choco.com/suppliers   A Holistic Education on Food Production: Since she was a kid, Chelsea’s skillset to change the world was being formed merely by merging two different worlds within her own home. “I grew up with an American mom and a German dad in Germany,” recalls Chelsea van Hooven on the Digital Hospitality podcast. “So, my main task growing up was cultural translation for my parents.” Throughout her youth, it’s fair to say Chelsea was doing as much teaching at home as she was learning at school. When it came time to attend university, Chelsea’s worldly upbringing in Germany led her across Europe for another masterclass on converging cultures. “I studied food, culture, communication and marketing at the most beautiful university in the entire world, the University of Gastronomic Sciences in North Italy,” smiles Chelsea. In Italy, Chelsea was schooled on slow food ideals, diving deep into the global movement of regional sustainable food production. This consciousness approach to creation and consumption shaped Chelsea’s views on the role food plays in this world, from feeding and flavor to economics and logistics. “I had a holistic education on food and food production,” shares Chelsea. “I'm very passionate about anything that has to do with food production and restaurants.” After an amazing Italian education, Chelsea returned to Germany to begin her career. While leaving school and entering the work world can be a burden for many – especially those with as enjoyable university experience as Chelsea – it instead propelled her to the perfect position to change the world by once again connecting worlds. Taking her talents to Berlin-based food tech company Choco, Chelsea is blazing merging pathways between two major industries as the brand’s Global Industry Advisor. “At Choco, I basically found my dream job,” beams Chelsea van Hooven. “Choco is the intersection of tech and food and I get to be the link between both.”   What is Choco? You’re probably asking yourself, what is Choco and how does it work? We’ll let the Global Industry Advisor for Choco answer that: “Choco is the digital ordering platform that connects the kitchen of restaurants directly with suppliers, producers and farmers,” Chelsea van Hooven said. “At Choco we developed a very simple app that we set up individually for each restaurant. We ask the restaurant what suppliers they work with and we implement them in chats with product lists. From there, the chef or anyone from the restaurant team can go into the app, click the product that they want, log the quantities and send it.” With Choco, restaurant employees that work in operating or work around the oven can have direct access to bringing in the best ingredients with the click of a button. Choco is used by more than 10,000 suppliers and 15,000 restaurants who place over 100,000 orders each month using the digital ordering tool.

Allison Radecki is a food writer, culinary tour guide, a member of the first graduating class of Italy's University of Gastronomic Sciences, and dear friend of the Feathered Pipe. Able to converse and share recipes in a range of languages, she has spent her career traveling the world, learning about culture, tradition and people through the lens of food--where it comes from, how it's grown and by whom it's prepared.From the secrets of the perfect udon noodles in Japan to Frankies' meatballs in Brooklyn, Allison is most interested in how food brings people together and opens us up to connection, generosity and joy. How breaking bread with those different from yourself can lead to lasting social change. How asking questions about what's on your plate sparks an important conversation about history, diversity and sustainability.Allison reminisces about her favorite childhood dishes, introduces us to the foremost voices in the international Slow Food movement, and tells stories that will leave you saving for a one-way ticket to Italy to embark on your own Eat, Pray, Love adventure--or make you run straight back to your mother's kitchen. We discuss simple and creative ways to vote for good, clean and fair food systems and support every step in the supply chain from farmers and growers to restaurateurs and small business owners.Disclaimer: Do not listen to this episode on an empty stomach.Resources:Slow Food Movement: https://www.slowfood.com/University of Gastronomic Sciences: https://www.unisg.it/en/welcome-unisg/Soul Fire Farm: https://www.soulfirefarm.org/Cherry Bombe: https://cherrybombe.com/Ten Mother's Farm: https://www.tenmothersfarm.com/Support the show (https://featheredpipe.com/gratitude/)

Thao sits down with Vanessa García Polanco, a federal policy associate at the National Young Farmers Coalition in the United States. Vanessa discusses her experiences of the intersections between food studies research, policy, and activism over the years and shares insights about her favourite Dominican dishes. This episode is all about expanding the voices and narratives of focus within our food systems, honouring heritage, remembering history, and finding moments of connection in cuisine. Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

"Uh, what is THAT?" - "WHAT IS THAT SMELL?" - "That looks GROSS" Have you ever had someone tell you that your precious lunchbox from home was smelly? Weird? Unusual? I'm talking to you, fellow children of immigrants! Not to say that the creative cooking parent wouldn't stir up a surprised reaction or two, but this is the episode all about those infamous lunchbox moments we had as a kid, or as an adult in the workplace. Join us as we chat with Dr. Sherise Khan, an enthusiastic foodie and pediatrician in New York City, about her reflections about the othering of lunches in childhood and the workplace. Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

At the age of 13, Lindsey woke up with a migraine that wouldn’t go away. Her desire to be migraine-free led her on a quest to study food and nutrition at Ballymaloe Cookery School in Ireland. It was here where she learned that foods in their most natural form were healing for the body, as well as for a positive mindset. Good food helped Lindsey to feel healthy and naturally she gravitated towards that good feeling and enjoying my time the kitchen. Lindsey’s journey led her leave her 5th grade teaching position in California, and move to Italy to complete her Masters from the University of Gastronomic Sciences, and working for Jamie Oliver teaching food science in the classroom. These experiences taught Lindsey that there's something magical that happens when we gather and break bread with others. We look each other in the eye, connect, share stories, cultures and traditions. But most of all we have fun, we celebrate and feel joy. Lindsey believes having fun in the kitchen with good food, is one way to take good care of yourself and our food system. Today, Lindsey teaches children, teenagers and adults to learn how to cook real food, and live life without restriction, all while having fun in the process, and helping you become your own wellness expert. The best table is the intuitive table. Tune in to hear how you can tap into your own intuition and make healthy eating choices for you and your family!Connect with Lindsey!WebsiteInstagramLinkedin

Carmen Ordiz is the founder of G de Gastronomia: blog, podcast and Instagram influencing/educational page. The turning out of this episode was unexpected. I had planned on discussing traditional Spanish cuisine, instead Carmen took me on a fantastic journey of her life giving me shivers and filling me with hope and inspiration. Carmen is also the only influencer I know with a proper academic background aligned with her business: a Bachelor in Gastronomic Sciences and Cultures and a Master in social media marketing, making G DE GASTRONOMIA a more than valid source of information and education (as well as entertainment). One of the topics discussed in our chat is precisely nowadays' role of a gastronome and the importance of being a bridge. Tune in to find out more!Links to Carmen Ordiz website + Social Media + Podcast Links to Tanya Gervasi website + Social Media

We are in the people business. Having a great people program is a critical part of being able to thrive as a small business since the degree to which you care for your people, and they feel cared for, directly impacts how they care for the business and its customers. Now, more than ever, we need to lean into creating a people-first strategy for doing business in the future and today we will be learning from one of the best in HR the foundational elements that contribute to a great people program in your shop.  Dana Goodwin is an HR consultant working with clients in specialty coffee, food service, and retail. She partners with leaders to create intentional people programs and help find solutions to HR challenges. Her specialties include workplace culture, recruiting operations, and retention strategy.  Dana has been working in retail and hospitality for over 20 years. She holds a master's degree from the University of Gastronomic Sciences in Colorno, Italy and has led teams and recruiting and HR operations at Eataly, Dickson's Farmstand, and Blue Bottle Coffee.  This is a very good conversation the covers a wide range of HR related strategies, and concerns. I hope this empowers you in your efforts to truly care for your people in a systematic and intentional way.  You will learn about: Communication and transparency   Leading while being vulnerable Approaching your staff in a crisis Creating space for focusing on people Asking questions and listening  The power of consistency and follow up Managing the tension of the employer-employee relationship  Setting expectations and giving clarity Planning and systems Tracking  Navigating legalities    Links:  Dana is offering the KTTS audience free 30 minute advisory calls! Contact her here: LinkedIn Dana@danazgoodwin.com More resource: EEOC Website   Related Episodes: 123 : The 10 Essentials of a Barista Manual 104 : How to Deliver Difficult Feedback w/ Tom Henschel 151 : How to React and Respond to Negative Feedback The Affirmation Vacuum Feedback Culture 194 : Encore Episode! Leadership in the Cafe 213 : Coping with Corona using Emotional Intelligence w/ Andrea Hoban   Join the community! Keys to the Shop on Mighty Network     The BEST in commercial coffee equipment www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service        

From Feast Days to all 9-national versions of Thanksgiving, people around the globe have been trying to understand what it means to eat together, in excess. Whether it's celebrating your ancestors, the harvest, or the meaningful relationships around you, it's important to say "thanks!". Join us as we chat with gastronomes from all over about their favourite foods and memories about Thanksgiving as well as hear insights from Mayane Barudin, a member of the Kewa Pueblo of New Mexico, concerning the wondrous Kewa Feast Day. Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

Whether it's eaten as a bagel, a crisp, or by the slice, pizza is one of the world's favourite foods. Regardless of your dietary restrictions, there's a pizza recipe out there for you! Join our host Thao as they collect stories about pizza from gastronomes all over the world. From Cambridge, to New York City, or even the sprawling hills of the Italian countryside, one fact rings true: pizza reigns supreme. Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

What's the deal with goats? In this episode, we join food writer Bruce McMichael from The Lemon Grove (https://www.thelemongrove.net/) and goat wrangler James Whetlor at Cheese 2019. James shares his insight as a chef and as the founder of the global movement, Goatober, a campaign to prolong the lives of billy goats around the globe (https://www.goatober.com). Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

Have you ever considered how the biochemistry of taste influences our food choices? The food industry spends millions on scientific research in efforts of achieving the ultimate bliss points in our food experiences – from the perfect potato chip to the soda that has just the right amount of carbonation and sweetness. But, is this food “bliss” point achievable outside of the industrial food context? I definitely think so! On this 24th episode of the show, I chat with business owner and chef, Ben Reade, from the beautiful city of Edinburgh, Scotland. We discuss food pairings, traditional Scottish dishes, and the fascinating origins of Scotland’s most famous dish – Haggis! About Ben Reade Benedict Reade completed his Masters at the University of Gastronomic Sciences in Italy, where he also met his wife and cofounder of Edinburgh Food Studio, Sashana Souza Zanella. Edinburgh Food Studio is a creative venue, where they combine eating and drinking with arts, sciences, fun times and banter. In addition to Edinburgh Food Studio, Ben is also involved in other Edinburgh Food initiatives, such as the Company Bakery, a wholesale bread company in Edinburgh, and Eating House – a popup restaurant in the city. Read more about Ben’s work in this article from the magazine, Great British Chefs. Instagram: @benedictreade About Cassandra Quave Prof. Cassandra Quave is best known for her ground-breaking research on the science of botanicals. Scientists in her research lab work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught the college classes “Food, Health and Society” and “Botanical Medicine and Health” at Emory University. @QuaveEthnobot on Twitter @QuaveEthnobot on Instagram @QuaveMedicineWoman and “Foodie Pharmacology with Cassandra Quave” on Facebook

You probably came across the thought provoking videos of the Healthiest Man On Earth! But do you know his story and what led him to start making videos about food? Stop wondering- You found the best source to find out more. Growing up in Cyprus the young Cypriot Nico Panayi often visited New Zealand where his grandfather migrated back in the days. Just stepping into adulthood, the military service was the next duty that Nico had to fulfil. Following the army Nico started his studies with the hope that he would be prepared for a traditionally successful career, so Nico enrolled the University of Manchester as a law student. After receiving his bachelor’s degree in law a year of wondering started because of a misalignment that emerged between his feelings and the very rational world. The wondering started first only in book shops and meetups in London. But being open and aware of signs that resonated with his heart Nico ended up on an agroecological farm somewhere south of Devon (UK). Nico visited and spent some time with 10-12 agroecology/permaculture focused communities in the region. During this time, he gained a real hands-on experience about how life on the farms is. Milking a cow for the first time or experiencing how much does it actually take to grow a tomato gave him a totally different perspective on food and life in general. Moreover he got exposed to the lifestyle of professionals who really walk their talk and live their life while being involved from farm scale to all the way to work on EU level. As Nico was exposed to different side of things both on the practical and theoretical level he has learned about various initiatives and movements such as: La Via Campesina a worldwide peasant movement or Schumacher Collage which is an educational institution that provides cutting-edge learning relating to ecology and sustainability. By the end of his wandering year, Nico miraculously ended up at Wageningen University being enrolled as a student of the Organic Agriculture Programme. In Wageningen his perception and understanding of relations between nature, human and food broadened enormously and made him aware of many important but sometimes hidden connections we have with nature and each other through food. Nico believes that education and communication about food related topics should be engaging, energetic, attractive and thought provoking. That is why he started his project and artistic journey as the Healthiest Man on Earth. His mission on a scientific language is: To increase the public understanding of food system This study will be conducted in collaboration with the University of Gastronomic Sciences in Turin which is also a centre of the worldwide known Slow Food Movement. Let’s tune in and listen/watch the story of Nico Panayi AKA Healthiest Man On Earth and follow him on social media. Useful links: Watch the full episode here: youtu.be/SkUtQCucFxA Wachama's website: www.wachama.org/ Wachama on Facebook: www.facebook.com/wachamatribe/ Slow food movement: www.slowfood.com/ University of Gastronomic Sciences: www.unisg.it/en/ La Via Campesina International Peasant’s Movement viacampesina.org/en/ Schumacher College www.schumachercollege.org.uk/

SHOW NOTES Episode 4:Check out the Food 52 article about Bhuli here You can follow Bhuli Art @Bhuli.Art on instagramBooks, art and other favorites we discussed on Episode 4:The Forty Rules of Love: A Novel of Rumi and other books by Elif ShafakMunnu: A Boy from Kashmir by Malik SajadThe Kite Runner and other books by Khaled HosseiniThe genius of Mario MirandaThe books of Edward GoreyPersepolis and other books by Marjane SatrapiMaus by Art SpiegelmanThe European style painting of Raja Ravi VarmaThe abstract art of S. H. RazaLearn more about the following topics discussed on the show:Pratham, the NGO Tanya S mentioned, hereThe University of Gastronomic Sciences in Pollenzo, ItalyThe Naxalite insurgency in IndiaFarmer's markets in Mumbai

On this week’s episode of Feast Yr Ears, Andrew Gerson joins us in the studio to talk about being the Head of Culinary Programming for the Brooklyn Brewery. Chef Andrew is a graduate of the University of Gastronomic Sciences in Pollenzo, Italy where he studied for two years after spending a year cooking in Rome. After graduation, he returned to his native Philadelphia and co-founded the Philadelphia Mobile Food Truck Association. Eventually, he moved to Brooklyn to launch Antica Pesa Williamsburg, after having worked in their flagship restaurant in Rome. He has worked at the Brooklyn Brewery since 2013. “I think mostly it’s our failures that end up teaching us the most, rather than the successes…it’s when you mess up that you really think about it, you’re troubleshooting, you’re figuring out why this happened, and how to make it better the next time.” [16:10] – Andrew Gerson  

Join me to hear how Diana Zahuranec, a fellow attendee of Turin Epicurean Capital, fell in love with Italy, earned a Master's in Food Culture and Communications from the Slow Food University of Gastronomic Sciences of Turin, and eventually established herself in Italy working for Wine Pass, an online magazine on wine and wine tourism based in Alba.

Today's episode of THE FOOD SEEN was taped in San Francisco at Stitcher. Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700's. Learn about Maia's work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn't age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California. This show was brought to you by Tabard Inn The following olive oils were tasted during this show: 1. California Olive Ranch, Arbeqina 2. Laconia Crete, Pendolino, Leccino, Frantoio, Manzanillo, Mission 3. Deergnaw, Nociara, Taggiasca, Casaliva, Coratina, Picholine 4. Frantoio Grove, Frantoio *image courtesy of http://www.aromadictionary.com/oliveoilwheel.html