are in arrears with a lot of things. A quick e-mail of my friend mi ha aperto gli occhi sul fatto che così non si fa. Non si usa il blog come bacheca occasionale, non si sparisce per mesi, non si rimandano all'infinito le occasioni di post che ci parevano promettenti. Quindi cerco di portarmi in pari con le cose in sospeso. Questa è la prima e risale a tempi che qualunque blogger decente considera preistorici: ottobre scorso, figurarsi. Ma da qualche parte devo pur cominciare. Questo post era già bello pronto in bozze e fortunatamente l'argomento, proprio come i dadi da brodo, ha un periodo di scadenza molto lungo.
A ottobre, dunque, in un sabato mattina miracolosamente libero da impegni, ho partecipato a una delle iniziative organizzate da Libri e Culture , un'associazione cultural born by the will of independent booksellers, publishers, librarians and other 'workers of the book "Eight of the District of Turin.
It was a round table dedicated to "Food, yesterday, today and tomorrow", with the participation of historians and medievalists Paul Denicolai Gherner Hugh, and Eric Bruno Broveri Vassallo Slow Food Piedmont and Valle d'Aosta, the nutritionist White Bianchi and Luca Iaccarino Republic journalist as moderator. Venue the baronial hall of the medieval village of Turin, a welcoming and charming (pleasantly phony cme impeccably throughout the village but unlikely), illuminated by cutting a nice autumn sun and cold as certainly were dutifully the medieval hall.
Since I enjoyed hearing about the food - the constant presence of our existence, used, abused and often unfairly distributed - in a non-trivial, I will share with my readers the most interesting ideas, regretting that the public is interested, but alas too low.
below summarize the issues involved - without limitation and the limited competence of a curiosity that has read any other paper - trusting that the rapporteurs, if ever I read will excuse me for quoting their words in an approximate (but I hope not distorted).
Contributed by UGO GHERNER
Dates of salient storia dell'alimentazione umana
1) Paleolitico ---> la scoperta del fuoco
2) Mesolitico ---> la scoperta delle prime tecniche di conservazione del cibo
3) Neolitico ---> lo sviluppo dell'agricoltura e della domesticazione degli animali
4) XIV sec. ---> disponibilità su larga scala di risorse naturali e di animali da carne (con il calo demografico dovuto alle grandi epidemie di peste in Europa tornano disponibili vaste aree di incolto e pascolo prima destinate alla produzione cerealicola)
5) XVIII sec.---> rivoluzione industriale (e quindi anche nuove tecnologie di produzione e conservazione)
6) XIX sec. ---> scoperta delle tecniche della refrigerazione.
7) ultima part of the twentieth century. ---> Food globalization (my addition)
To this was added - in the seventeenth century. - The imposition (in non-Mediterranean countries, especially) of crops of maize and potato by the political power of landowners and the exaltation of the consumption of corn will lead to pellagra, the monoculture of one or a few potato varieties cause, For example, in Ireland, famine due to the spread of blight and the Irish immigration in the United States.
Contributed by PAUL Denicolai
The comparison between the kitchen of the past and this shows how power is affected in complex ways by a number of factors: taste, political and economic conditions, culture, health beliefs, large differences in local entrepreneurial capacity of producers, etc...)
Some examples:
- England of past centuries was consumed lots of sugar imported from the colonies;
- subdued by the Moors in Al spread the habit of eating rice and eggplant; in nearby Catalonia (remained in the hands of the Christians), they food, abhorrent as belonging to the enemy, spread only after the expulsion of the Moors.
- In the Italian Middle Ages, the wealthy classes were fascinated by the exotic foods that, because of the rarity and high price, were regarded as a mark of status and a mark of respect the poorer classes. Today, however, it is mainly the more affluent and better educated classes to show appreciation for 'poor' and local authorities. Then as now, finally, was very interested in the presentation of the dishes and the contamination of flavors.
Contributed by Eric Vassallo
In the twentieth century there was a significant relationship between regimes and feeding. A ottobre, dunque, in un sabato mattina miracolosamente libero da impegni, ho partecipato a una delle iniziative organizzate da Libri e Culture , un'associazione cultural born by the will of independent booksellers, publishers, librarians and other 'workers of the book "Eight of the District of Turin.
It was a round table dedicated to "Food, yesterday, today and tomorrow", with the participation of historians and medievalists Paul Denicolai Gherner Hugh, and Eric Bruno Broveri Vassallo Slow Food Piedmont and Valle d'Aosta, the nutritionist White Bianchi and Luca Iaccarino Republic journalist as moderator. Venue the baronial hall of the medieval village of Turin, a welcoming and charming (pleasantly phony cme impeccably throughout the village but unlikely), illuminated by cutting a nice autumn sun and cold as certainly were dutifully the medieval hall.
Since I enjoyed hearing about the food - the constant presence of our existence, used, abused and often unfairly distributed - in a non-trivial, I will share with my readers the most interesting ideas, regretting that the public is interested, but alas too low.
below summarize the issues involved - without limitation and the limited competence of a curiosity that has read any other paper - trusting that the rapporteurs, if ever I read will excuse me for quoting their words in an approximate (but I hope not distorted).
Contributed by UGO GHERNER
Dates of salient storia dell'alimentazione umana
1) Paleolitico ---> la scoperta del fuoco
2) Mesolitico ---> la scoperta delle prime tecniche di conservazione del cibo
3) Neolitico ---> lo sviluppo dell'agricoltura e della domesticazione degli animali
4) XIV sec. ---> disponibilità su larga scala di risorse naturali e di animali da carne (con il calo demografico dovuto alle grandi epidemie di peste in Europa tornano disponibili vaste aree di incolto e pascolo prima destinate alla produzione cerealicola)
5) XVIII sec.---> rivoluzione industriale (e quindi anche nuove tecnologie di produzione e conservazione)
6) XIX sec. ---> scoperta delle tecniche della refrigerazione.
7) ultima part of the twentieth century. ---> Food globalization (my addition)
To this was added - in the seventeenth century. - The imposition (in non-Mediterranean countries, especially) of crops of maize and potato by the political power of landowners and the exaltation of the consumption of corn will lead to pellagra, the monoculture of one or a few potato varieties cause, For example, in Ireland, famine due to the spread of blight and the Irish immigration in the United States.
Contributed by PAUL Denicolai
The comparison between the kitchen of the past and this shows how power is affected in complex ways by a number of factors: taste, political and economic conditions, culture, health beliefs, large differences in local entrepreneurial capacity of producers, etc...)
Some examples:
- England of past centuries was consumed lots of sugar imported from the colonies;
- subdued by the Moors in Al spread the habit of eating rice and eggplant; in nearby Catalonia (remained in the hands of the Christians), they food, abhorrent as belonging to the enemy, spread only after the expulsion of the Moors.
- In the Italian Middle Ages, the wealthy classes were fascinated by the exotic foods that, because of the rarity and high price, were regarded as a mark of status and a mark of respect the poorer classes. Today, however, it is mainly the more affluent and better educated classes to show appreciation for 'poor' and local authorities. Then as now, finally, was very interested in the presentation of the dishes and the contamination of flavors.
Contributed by Eric Vassallo
autarkic regimes defend their food, are conservative, but also surprisingly attentive to the news: Fascist Italy, for example, spread the first elements of 'fast food', linked in particular to two brands: LIEBIG (nuts to make the broth in a hurry) and Bertolini (lievitazione veloce). In entrambi i casi il target è sempre la donna, la cuoca di ogni giorno. Anche lo scatolame e le conserve industriali sono ben precedenti agli anni Sessanta.
Il regime fascista, inoltre, fa molto per accreditare il riso come prodotto italiano.
Per quanto riguarda il passato europeo, invece, non bisogna dimenticare i cambiamenti apportati alle abitudini alimentari dalla presenza araba e dai prodotti dell'agricoltura precolombiana.
Contributo di BRUNO BOVERI
Nel dibattito globalizzazione-localismo, si è inserito da alcuni anni il tema dei «prodotti a chilometri zero».
Non si tratta soltanto di favorire il prodotto locale o di scegliere la qualità (Vegetables and seasonal vegetables matured in a natural way and not yet collected green etc.). The real problem is the cost: 1) the effects of consumption that provides the transport of food through half the world, 2) economic support from the community to remedy the environmental damage, and 3) economic represented on government support to farmers who can no longer sell their products on the local market.
Per quanto riguarda il passato europeo, invece, non bisogna dimenticare i cambiamenti apportati alle abitudini alimentari dalla presenza araba e dai prodotti dell'agricoltura precolombiana.
Contributo di BRUNO BOVERI
Nel dibattito globalizzazione-localismo, si è inserito da alcuni anni il tema dei «prodotti a chilometri zero».
Non si tratta soltanto di favorire il prodotto locale o di scegliere la qualità (Vegetables and seasonal vegetables matured in a natural way and not yet collected green etc.). The real problem is the cost: 1) the effects of consumption that provides the transport of food through half the world, 2) economic support from the community to remedy the environmental damage, and 3) economic represented on government support to farmers who can no longer sell their products on the local market.
Bianca Bianchini concluded by stressing the importance of a varied and focused on new proposals submitted by the confrontation of cultures and ethnicities.
topics worthy of reflection, as I said, but hanno scatenato le mie manie classificatorie da insegnante di scienze. Vediamo.
Considerando che sono caffè-dipendente, che in cucina che faccio un uso moderato di spezie esotiche, che il mio menù ideale è a base di pesce, riso, pomodori, melanzane (anche in un unico piatto, tipo una bella paella o un contaminatissimo nasi goreng), pane, vino (pochissimo) e derivati del latte (yogurt, formaggi freschi), che quando mangio da sola non disdegno la cucina veloce e che amo sconsideratamente le mele, come mi devo considerare? Filoaraba e snob-medievale? colonialista ma autarchica? tradizionalista ma amante delle contaminazioni? E soprattutto sarò a chilometri zero o ecodispendiosa? Mah.
Forse I should put more attention in the grocery store. But so, tired of waiting for me right now as I wander the aisles, finally lost my husband and daughter to the supermarket and rushing home to cook a good dinner for two.
0 comments:
Post a Comment