{"id":1052,"date":"2019-12-09T18:23:34","date_gmt":"2019-12-09T17:23:34","guid":{"rendered":"https:\/\/www.dichecibo6magazine.it\/?page_id=1052"},"modified":"2023-03-06T15:22:20","modified_gmt":"2023-03-06T14:22:20","slug":"number-two-2019-12-09","status":"publish","type":"page","link":"https:\/\/www.dichecibo6magazine.it\/en\/number-two-2019-12-09\/","title":{"rendered":"Number Two 2019-12-09"},"content":{"rendered":"\n
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FOOD in ART: An interview with Roberto Casamonti, founder of the Tornabuoni Art Galleries in Florence <\/a><\/h3>\n\n\n\n

Food has always had a place and a very distinct role in art, from the ancient world to today. Food is the protagonist in still life paintings and…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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When FOOD becomes fabric. The interview with Marco De Micheli, Lecturer at the Italian Academy of Art, Fashion and Design in Florence<\/a><\/h3>\n\n\n\n

What do oranges, pineapples, bananas, rice, mushrooms, nettle, beer and wine have in common? We can eat them, drink them and\u2026weave them! <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Incontro con Charles Spence. Gastrofisica. Multisensorialit\u00e0 del cibo: \u201cLe patatine sono pi\u00f9 buone se il sacchetto scrocchia\u201d <\/a><\/h3>\n\n\n\n

Pantaloni colorati, camicia bianca, passo veloce e scanzonato di chi \u00e8 abituato a girare il mondo, cos\u00ec arriva alla Syracuse University di Firenze il Prof. Charles Spence.<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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DE GUSTIBUS NON EST DISPUTANDUM: IL GARUM DEI ROMANI<\/a> <\/h3>\n\n\n\n

Non possiamo certo sostenere che il gusto degli umani si sia sempre mantenuto costante nei secoli e nei millenni. Se infatti leggiamo un famoso libro di ricette dell\u2019 antica Roma <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Lo zafferano: una preziosa storia tra medicina e cucina <\/a><\/h3>\n\n\n\n

Nel XII secolo la zona del Chianti apparteneva quasi interamente alla Repubblica di Firenze, la quale aveva ottenuto il controllo della zona…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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I GIORNI E LE FESTE: IL RINASCIMENTO FIORENTINO A TAVOLA<\/a> <\/h3>\n\n\n\n

Parlare delle feste fiorentine, con particolare riferimento al Rinascimento, significa scrutare in profondit\u00e0 la filigrana stessa della citt\u00e0 del giglio, in tutte le sue sfaccettature e complessit\u00e0. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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IL GUSTO \u201cGIALLO\u201d DEL MEDITERRANEO <\/a><\/h3>\n\n\n\n

Il cibo come elemento non puramente decorativo ma perfettamente inserito nel plot narrativo compare in alcuni giallisti \u201cmediterranei\u201d in modo molto pi\u00f9 o meno accentuato. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Verso Santiago di Compostela: raccontarsi il cammino a tavola <\/a><\/h3>\n\n\n\n

Il nostro magazine si muove intorno a tutto ci\u00f2 che rappresenta la cultura del cibo. In questo numero riportiamo un breve \u201cdiario di viaggio\u201d sul cammino di Santiago scritto da Alice Dini.<\/strong> <\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

FOOD in ART: An interview with Roberto Casamonti, founder of the Tornabuoni Art Galleries in Florence Food has always had a place and a very distinct role in art, from the ancient world to today. Food is the protagonist in still life paintings and… When FOOD becomes fabric. The interview with Marco De Micheli, Lecturer […]<\/p>\n","protected":false},"author":1,"featured_media":1054,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"coauthors":[41],"class_list":["post-1052","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nNumber Two 2019-12-09 - Magazine Dichecibo6.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dichecibo6magazine.it\/en\/number-two-2019-12-09\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Number Two 2019-12-09 - Magazine Dichecibo6.it\" \/>\n<meta property=\"og:description\" content=\"FOOD in ART: An interview with Roberto Casamonti, founder of the Tornabuoni Art Galleries in Florence Food has always had a place and a very distinct role in art, from the ancient world to today. 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