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2nd International Conference on Food Design, Conference Proceedings

On behalf of The New School, Food Design Society, and Food Design North America we are happy to share with you the 2nd International Conference on Food Design Conference Proceedings. View the Conference Proceedings by professionals, practitioners, and researchers discussing the fundamental aspects of this burgeoning field.

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Austria and the Future of Alpine Cuisine

What is alpine cuisine? And could that be the approach allowing Austrian food to position itself internationally, just like it happened for the New Nordic Cuisine? Those were some of the topics examined during “Culinary Art 2015: Gates to the future”, a two-day conference on food and eating that took place on March 16 and […]

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Saint Joseph’s Day: Loaves for Thanksgiving, Charity, and Abundance

[La Festa di San Giuseppe – March 19] by Allison Scola At this time of year, New Yorkers are starting to see a lot of green in honor of Saint Patrick’s Day. Yet in Sicily and southern Italy during these last days of winter, Sicilians and Italians are wearing a lot of red in honor of La […]

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Saint Joseph’s Day: Loaves for Thanksgiving, Charity, and Abundance

[La Festa di San Giuseppe – March 19] by Allison Scola At this time of year, New Yorkers are starting to see a lot of green in honor of Saint Patrick’s Day. Yet in Sicily and southern Italy during these last days of winter, Sicilians and Italians are wearing a lot of red in honor […]

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Italian Food in Crisis? Italians, Their Food, and the Foreign Press

Over the past few days, a couple of pieces in the American press — later translated in Italian media — have drawn attention to some of the least glamorous aspects of the culinary trend “Made in Italy.” In The New York Times, a graphic piece by Nicholas Blechman entitled “Extra Virgin Suicide: The Adulteration of […]

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Does de Blasio Know Something about Food that You Don’t Know?

by Ross Miranti Foodies of many stripes have welcomed the election of democrat Bill de Blasio as mayor of New York City for his progressive views on issues such as food justice, food security, and local food. But there is one important food issue de Blasio supports that does not get much attention from food […]

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A Different Kind of Vegetarian: Sattvic Food in Bangalore

by Fabio Parasecoli At first sight, it was just another vegetarian eatery in Bangalore, although better appointed and definitely more appealing than usual. Large groups and families, mostly in a festive mood, were enjoying a sprawling buffet dominated by a triumphant chocolate fountain, in the subdued and understated décor. Waiters in elegant grey suits quietly bussed […]

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Blame it on the Onion: Food and Indian Politics

by Fabio Parasecoli I recently spent two weeks in Bangalore, India doing research viagra online 50mg on geographical indications and on the food industry in one of the global IT capitals of the world. More about that in the coming weeks, but when I was there, I could not help but be intrigued by recurring […]

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Nourishing the Community

by Brad Jones As a theoretical concept, craft has long been associated with the production of utilitarian objects with domestic intent (Metcalf 1993). Furniture, textiles, pottery, and metalwork are all frequently classified as such. But despite being innately utilitarian and implicitly domestic, food is rarely designated as such. What then makes “craft” and “artisanal” foods […]

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The Liberal Artisan: Food Studies and Higher Education

by Fabio Parasecoli levitra on line pharmacy Whether a college education in the liberal arts is worth effort, time and, above all, financial investment, has become a pressing question with wide social repercussions. The recent comments by President Obama underlined the urgency of the issue. In an economic environment where student debt is on the […]

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