Food Culture: the Taste of Knowledge


Food Culture: the taste of knowledge

THE TRADITIONS, THE HISTORICAL EVENTS, THE PLACES, THE PEOPLE AND THE DISCOVERIES THAT HAVE MOST INFLUENCED THE EVOLUTION OF FOOD AND OF THE ‘EATING EXPERIENCE’.

This section of WebFoodCulture highlights the close relationship between the most typical food and wine specialties and the world of culture. A world including disciplines such as historiography, science and literature, only apparently distant from the ‘eating experience’, whose influence on the evolution of food is instead of fundamental importance. The following articles, thanks to fascinating stories, useful information and interesting facts, prove how strong this bond really is.

IN THIS SECTION:

The most traditional food and wine specialties and their close relationship with culture.


Food Culture: Leonardo da Vinci and wine (img-10)

Probably not everyone knows that Leonardo da Vinci, the great Italian scientist and artist, was very interested in the world of wine. Let’s explore this topic with the precious help of Luca Maroni, esteemed oenologist and a great expert on the Tuscan genius.
(Read more)

Italy – Section: Food culture


Food Culture: Renaissance banquets by Vatel, magnificence and power (img-04, img-05) Food Culture: Renaissance banquets by Vatel, magnificence and power (img-04, img-05)

Since ancient times, rich and powerful people organize magnificent banquets to impress their guests and to gain their respect. Francois Vatel, cook and master of ceremonies, was one of the most skilled creators of this type of events in the Seventeenth Century. (Read more)

France – Section: Food culture


Food Culture: Native American Food (img-09, img-01) Food Culture: Native American Food (img-09, img-01)

Talking about the food of the Native North Americans, also known as American Indians, is not easy. Many think that they are just one people, sharing the same customs: nothing further from the truth. So, let’s find out how and what the communities belonging to the ‘Indian nations’ eat in the various regions of the continent. (Read more)

United States – Section: Food culture


Neapolitan Potato Croquettes: WebFoodCulture

Only the most typical specialties & the most traditional restaurants.


Food Culture: World War I food, eating in a trench (img-07, img-11) Food Culture: World War I food, eating in a trench (img-07, img-11)

“An army marches on its stomach”: these words have been attributed to Napoleon Bonaparte. The French General (then Emperor) believed that feeding troops is as important as training and arming them. His thought proved right especially during World War I, when food played a crucial role. Let’s find out why! (Read more)

Europe – Section: Food culture


Food Culture: Space food (img-02, img-03) Food Culture: Space food (img-02, img-03)

Thinking about a group of people eating in orbit around our planet may seem a bit strange, even in the 21st Century. They have their meals aboard the I.S.S. , the International Space Station. Quoting a famous sci-fi television serie, this incredible place is the ‘final frontier’ for food. (Read more)

United States – Section: Food culture / Food places

Food Culture: Hippocrates about food (img-08)

The Venetian ‘Bacari’.

Strolling through the ‘calli’, the narrow alleys of Venice, it’s quite easy to come across a ‘bacaro’: a small tavern, very noisy and lively, where it’s possible to spend some time enjoying the company of the nice and colorful local people. In a traditional bacaro are usually served wine and very tasteful appetizers: the ‘cicchetti’.


WebFoodCulture: only the most typical and traditional food & wine.

ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE

Fire and chili pepper.

The pungency of chili peppers is often measured using the ‘Scoville scale’ (SHU), invented in 1912 by the American pharmacist Wilbur Scoville.
Read more

The more or less intense heat sensation felt eating these fruits is not real, but is due to the interaction between a substance, capsaicin, and some receptors inside the mouth. According to the Guinness World Record Book, the ‘Carolina Reaper’ is the hottest pepper in 2018 (2,200,000 SHU).


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COPYRIGHT INFORMATION


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The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – Hunting Buffalo di A.J. Miller (1810–1874) (Wikipedia Link) {PD-US}
img-02 (**) – I.S.S. and space shuttle Endeavour, image by NASA (Wikipedia Link) {PD-USGov-NASA}
img-03 (**) – Bags of I.S.S. food and utensils on tray, image by NASA (Wikipedia Link) {PD-USGov-NASA}
img-04 (**) – Chateau de Chantilly, image by Craig Patik (Wikipedia Link)
img-05 (*) – Banquet Still Life, Adriaen van Utrecht, 1644 (Wikipedia Link) {PD-US}
img-06 (**) – Ernest Hemingway on safari, Kenya, 1954, JFK Library (Wikipedia Link) {PD-US}
img-07 (*) – Trapezoidal can of corned beef, McNeill & Libby of Chicago, 1898 (Wikipedia Link) {PD-US}
img-08 (*) – Hippocrates, Peter Paul Rubens, 1638 (Wikipedia Link) {PD-US}
img-09 (*) – Portrait of Galileo Galilei, Justus Sustermans, 1640 (Wikipedia Link) {PD-Art} {PD-US}
img-10 (*) – Self-portrait of Leonardo da Vinci, 1510/1515 (Wikipedia Link) {PD-Art} {PD-US}
img-11 (*) – King George V and a group of officials, 1917 (Wikipedia Link) {PD-US}

These images are published courtesy of:

crt-01 – Images published courtesy of Mrs. Flavia e Sandra Busatta.
crt-02 – Images published courtesy of Trattoria Ballotta.
crt-03 – Images published courtesy of Mr. Alessandro Dal Ponte.

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.