{"id":1713,"date":"2021-03-25T18:22:34","date_gmt":"2021-03-25T17:22:34","guid":{"rendered":"https:\/\/www.dichecibo6magazine.it\/?page_id=1713"},"modified":"2023-03-06T15:18:45","modified_gmt":"2023-03-06T14:18:45","slug":"number-five-2021-03-22","status":"publish","type":"page","link":"https:\/\/www.dichecibo6magazine.it\/en\/number-five-2021-03-22\/","title":{"rendered":"Number Five 2021-03-22"},"content":{"rendered":"\r\n
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In praise of citrus fruits, delights for the eyes and the palate<\/a><\/h3>\r\n\r\n\r\n\r\n

I have always nourished an unconditional passion for the noble citrus fruits of the Tuscan tradition, for their infinite variety of species, the symbolic meanings they contain, their sometimes unusual, peculiar, extravagant and bizarre shapes, the fresh and intoxicating perfumed essences of their pulpy fruits.<\/a><\/p>\r\n\r\n\r\n\r\n

FIAMMA DOMESTICI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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West in the East. History of Japan opening up to Western cuisine<\/a><\/h3>\r\n\r\n\r\n\r\n

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Economic and social structure of Japan, which marked the end of the secular Tokugawa shogunate and the restoration of imperial authority, in the person of the Meiji Emperor (\u660e\u6cbb\u5929\u7687) between 1866 and 1869.<\/a><\/p>\r\n\r\n\r\n\r\n

LUCA GENTILINI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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At the heaven\u2019s table<\/a><\/h3>\r\n\r\n\r\n\r\n

The universe that revolves around food and Renaissance banquets has always had a link with the heavens. In the most refined and popular festivals tables, the reference to what moves in the upper spaces is constant. The intertwining of celestial symbols and food choreographies is recurrent in the engineering works by the ingenious Leonardo.<\/em><\/a><\/p>\r\n\r\n\r\n\r\n

The team of the 4th Liceo Gobetti -Volta:<\/em> Aurora Caruso, Marco Curradi, Giulia Del Rio, Filippo Di Stefano, Gabriele Galli, Elisabetta Guzzinati, Bianca Innocenti, Veronica Rocchini. Lorenzo Spiccia.<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Hildegard of Bingen and the bread of angels<\/a>
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One of the most significant female figures of the early Middle Ages, Hildegard, lived along the Rhine River, in the tract that separates Hesse and Rhineland-Palatinate, among slopes full of vineyards, haughty castles, small villages with pointed roofs and timber-framed facades.<\/a><\/p>\r\n\r\n\r\n\r\n

FRANCO BANCHI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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700 years from his death, food in Dante Alighieri: it all began with \u201cgrosse lamprede\u201d (huge lampreys)\u2026<\/a><\/h3>\r\n\r\n\r\n\r\n

\u201cLet him bring huge lampreys or enormous salmons or pike, without letting it be known. A good eel is hardly bad, shad or tench or some good sturgeon, cakes or stuffed pastries or sweetbreads: these are things that will gain my love. Or let him send me large kids, or large, well-nourished capons\u2026\u201d<\/em>
(The Flower, 1283-1287)<\/em><\/a><\/em><\/p>\r\n\r\n\r\n\r\n

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ILARIA PERSELLO<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Milan 1630, the plague, the food of witches and Gerolamo Cardano<\/a><\/h3>\r\n\r\n\r\n\r\n

The plague described by Manzoni arrived in Milan in the autumn of 1629, spreading gradually in 1630. In May of the same year, everything fell apart, so much so that people regarded it as one of the most violent and terrible epidemics in history.<\/a><\/p>\r\n\r\n\r\n\r\n

NICOLETTA ARBUSTI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Food Tech, technological implications in gastronomy<\/a><\/h3>\r\n\r\n\r\n\r\n

During the classic lunch breaks at the office, dinners with friends or Sunday brunches, how many times do we happen to think about the technology associated with the meal we are enjoying?<\/a><\/p>\r\n\r\n\r\n\r\n

MARCO MALDERA<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Edible mushrooms and deadly Amanita. Emperor Claudius\u2019 last banquet<\/a><\/h3>\r\n\r\n\r\n\r\n

\u201cAutumn. We already heard it coming \/ in the August wind, \/ in the September rains \/ torrential and weeping\u2026\u201d<\/em>, this is how Vincenzo Cardarelli sang this extraordinary season, which offers to our eyes landscapes of warm and velvety colours and delights our palate with excellent foods.<\/a><\/p>\r\n\r\n\r\n\r\n

ANNA CAFISSI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"

In praise of citrus fruits, delights for the eyes and the palate I have always nourished an unconditional passion for the noble citrus fruits of the Tuscan tradition, for their infinite variety of species, the symbolic meanings they contain, their sometimes unusual, peculiar, extravagant and bizarre shapes, the fresh and intoxicating perfumed essences of their […]<\/p>\n","protected":false},"author":1,"featured_media":1722,"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-1713","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nNumber Five 2021-03-22 - Magazine Dichecibo6.it<\/title>\n<meta name=\"description\" content=\"Dichecibo6? 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