Tag Archives: fabio parasecoli

Women and Food: Creating Narratives, Producing Sustenance

  Who produces what we eat? Who cooks? Where? And for whom? These seemingly ordinary questions reveal the dynamics underlying many of our every day experiences around food. Who cooks at home and who does so at a restaurant? Who cooks as a profession and who does so as a form or caregiving? Whose job […]

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Red Cross Red Crescent Climate Centre

Dining on Climate Data: Using Food to Explain Climate Change.

  With Rebeka Ryvola, Red Cross Red Crescent Climate Centre A pizza pie that demonstrates the proportion or clean vs. fossil fuel energy with a perfectly edible and appetizing portion while the remaining two thirds of it are unsavory, burnt? An exquisite dessert with an unexpected garnish of crickets inviting western populations to explore alternative, […]

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Designing the Future of Food

  We can learn something – actually quite a lot – about our culture by looking at how we imagine the future of food. Are we all going to starve, as Malthus prophesied back in the eighteenth century? Or will we find ways to feed the growing humankind? And what kind of resilience will we […]

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Japan Monthly Web Magazine

Japan’s National Cuisine: History And Invention

Growing numbers of consumers – especially among those with higher buying power, who enjoy the privilege of choosing what to eat – have shown interest for foods that are connected with traditions, specific places, and particular individuals. As a response to globalization and the industrialization of food production, the myth of authenticity has acquired market […]

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Eataly World

Eataly World: Bringing Production to Consumers

There is little doubt that increasing numbers of consumers around the world are showing enthusiastic interest for Italian food. Ingredients and dishes are featured in stores and restaurants, while home cooks familiarize themselves with regional traditions and culinary techniques. The 2015 Milano Expo reinforced the prominence of Italian gastronomy, stimulating producers, exporters, chefs, and even […]

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Dollie Johnson in the White House kitchen (circa 1890)

African Americans, food, and the White House: the value of diversity

We have just witnessed the inauguration of the 45th president of the United States. Not knowing what the political future of the country holds, we are trying to make sense of the signals that the new president gave during the campaign and the transition. Based on his cabinet choices, his impromptu pronouncements on twitter, and […]

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Feasting Our Eyes through Food Films

Food is not only good to eat; it is also increasingly enjoyed through media that range from one’s smartphone to cinema. In today’s popular culture, food’s visual representations play a role as relevant as its actual consumption, allowing for new forms of sharing and circulation. A specific contemporary way of looking at food is easily […]

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Feasting our Eyes: Book Launch and Talk

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Via Fabio Parasecoli

Massimo Bottura and Alex Atala: the kitchen and the food system

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Chefs, in particular those who enjoy global visibility and celebrity appeal, are somehow expected to play the role of modern maîtres à penser and to take the lead in introducing changes in the way we produce, eat, and dispose of food. While some […]

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Via Fabio Parasecoli

Cooking with Great-Grandma

  By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. And there we were, food writer Saverio de Luca and I trying to figure out how to cook my great-grandmother’s handwritten recipes on a wood stove. I remember her as a tiny and quiet woman, always dressed in black, mysterious and a […]

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