What do we talk about when we say 'gastronomy' or 'gastronomic science'?
We will talk about it at the Festival with Alberto Capatti, intellectual of food and president of the Gualtiero Marchesi Foundation; Federico De Cesare Viola, journalist and gastronome, editorial director of Food & Wine Italia; Licia Granello, a journalist for Repubblica, but also a food intellectual; Paolo Massobrio, founder of Golosaria; the moderation is by Carlo Bogliotti of Slow Food. The panel is on Friday 22 February at 9.55 in the Giolitti room.
In recent years we have witnessed an exponential increase in food-related issues: from cooking shows to trade magazines to new trends; restaurants open and close, Michelin stars come and go, chefs become celebrities.
But the gastronomy?
Do we remember what Carlo Petrini said when he inaugurated Terra Madre last year? Perhaps we talk too much about cooks and cooking and too little about food, about sustainability (not only environmental but also social) and everything related to our diet.
In this sense we must clarify that gastronomy is first of all a science which, as the dictionary says, isThe set of rules and customs related to the preparation of foods'.
Rules and customs, therefore, that must be learned, studied and practiced.
In many parts of our country a dense network of skills and knowledge is being activated to bring to light every aspect linked to food and nutrition.
