Preface 2023
Preface – magazine 2023 A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at...
Preface – magazine 2023 A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at...
Nicoletta Arbusti A sunny day, mild weather. Sweet as the taste of the biscuits Massimo Bocus offers me. He is the Executive Sous Chef and Director of Food and Wine Studies at...
My wine story continues. I will start now with the visual analysis of the wine. That allows us to understand how the vinification and storage occurred, the age of the wine and the...
The salt routes Ilaria Persello Salt roads are ancient commercial routes which have remained unchanged for centuries. They have connected coastal cities with the inland and vice...
Our body is a sacred place. We need to cure, love and protect it. Natural bodybuilding was born in contraposition to classic bodybuilding. It consists literally of natural...
Technologies from the aerospace sector make food production eco-friendly and improve the quality of what we bring to our tables. They may seem worlds apart, yet food and aerospace...
They showed the film Spartacus, directed by Stanley Kubrick, for the first time in October 1960, in New York. The protagonist, Kirk Douglas, was the rebel gladiator. He was also...
THE THOUSAND MEDITERRANEAN SHORES OF THE ISLAND, ONE AND INFINITE The historian Fernand Braudel affirms that the Mediterranean is a thousand things together. In contrast,...
Galactic gardens, eating among the stars, and space menus!!! Going of the moon to inhabit it, and from there, explore the deepest space, Mars, and other celestial bodies of the...
I intend to offer some views on the analysis of wine. You can indeed enjoy wine or not. However, whenever you have a glass of wine in your hands, it becomes fundamental to...
A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at all times. Thus, absolute readiness to live virtuous metamorphoses.
This is our case. We have become a quarterly magazine. That allows us to promote two needs, which on a journalistic side, always walk together. On the one hand, the cyclic nature of time shifts, the feeling of the changing seasons, and the arrival of new and qualified collaborators. On the other, the necessity to employ, at one’s best, a time frame that requires in-depth analysis to seep intensively and extensively into all the questions tackled.
The three-month frequency seems the optimal commitment for such intersecting urgencies.
That way, the editorial work – which, for us, is the compass of our job – can benefit from a longer span without losing the tension of being constantly on the current events.
From the start, we have not chosen the most used trail that considers food a world to burn at once, priding the trends of the moment. Our route refers to the real universe of food made of culture, history, human quality and excellence.
We will not ditch our main route. Instead, the quarterly basis will help us reach our scopes more smoothly. We profoundly feel that many connected moments create the universe of food: the production, at source, as an affirmation of identity; the art of the preparation; the philosophy and the taste responsible for consumption. We want to add a final qualifying element: the untamed desire to express and share the genuine pleasure of experiencing food as history and as a daily adventure.
Franco Banchi, Director
Nicoletta Arbusti, Editor