”Food Education: Culture of Taste” is the theme of the 4th Italian Cuisine Week in the World (18-24 November 2019). The initiative is dedicated to the promotion of the quality Italian cuisine and food products abroad.
On that occasion, the Italian Cultural Institute in Stockholm presents ”La cucina del riuso”, an event dedicated to food and sustainability.
Anders Strand and Jonas Malmborg (Il Podino) interview the Italian chef Pietro Parisi, ”the farmer cook”, about his personal life story as a chef, from his training in the kitchens of international chefs, such as Alain Ducasse and Gualtiero Marchesi, until the opening of his restaurant ”Era Ora” in 2015.
Sverker Sörlin, professor of Environmental History at the KTH Royal Institute of Technology (Division of History of Science, Technology and Environment), discusses the main theme – ”Food Education: Culture of Taste” – as expert of environmental history and climate change.
After the talk, guests are invited to a buffet kindly prepared by Pietro Parisi, following the instructions of the ”re-use”, using ingredients that are usually considered waste ingredients.
Anders Strand, cook and culinary photographer, and Jonas Malmborg, journalist and writer, are the founder of Il Podino, a podcast in Swedish dedicated to the Italian cuisine, one of the more successfull in Sweden. With great humor, they cook Italian food following Italian traditional recipes. Il Podino takes cooking very seriously, but it is far away from pretentious culinary trends. Cooking is fun and food is more than just food.
Pietro Parisi is passionate about juggling flavours and fragrances connected to his childhood. The smell of his grandma Nannina’s ragù, which on Sundays filled his house right from seven in the morning; the meatballs in a sauce of San Marzano tomatoes, not to mention the pasta shapes called ”candele spezzate” (literally: broken candles) in a genovese sauce, obtained with white onion puree and stewed veal. Core to his cooking is often the re-use of what is normally considered waste. Peels, stems, leaves are given a new lease of life by Pietro. ”By upbringing and education I am opposed to any waste, because it is often in the less noble parts that the true flavours hide”. Pietro Parisi has been running his restaurant-taste laboratory ”Era Ora” since 2005, aiming to add his land to the map of good food. 170 seats in Palma Campania, not far from Naples, an area previously cut off from the circuit of good food. Nowadays, ”Era Ora” serves on average 150 meals a day, 6,000 meals a month; it offers traditional and contemporary cuisine at the same time. The creations based on ”poor” products with zero carbon footprint and on the use of material often considered to be waste offer a unique experience of flavours and fragrances.
Sverker Sörlin is an historian, author, and a Professor in the Division of History of Science, Technology and Environment at KTH Royal Institute of Technology, Stockholm. He holds a PhD in the History of Science and Ideas (1988). He has been Professor of Environmental History since 1993, first at Umeå University, at KTH since 2002. He has held visiting positions at, e.g. Berkeley, Cambridge, Oslo, Cape Town, and The Institute for Advanced Study at Princeton, and served as an advisor on research, environmental and climate policies since the mid-1990s. His current research interests encompass the history of the new human-earth relationship and the emergence of ’the environment’ as a governable object through societal discourse, scientific practices, and ’environing technologies’, a concept he started developing in 2011 in the context of launching the KTH Environmental Humanities Laboratory of which he was a co-founder. Recent books include The Future of Nature: Documents of Global Change (Yale 2013), The Environment — a History of the Idea (Johns Hopkins 2018), both with Libby Robin (ANU) and Paul Warde (Cambridge), and (with Henrik Ernstson) Grounding Urban Natures: Histories and Futures of Urban Ecologies (MIT Press 2019).
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Language: Italian/English.
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