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WebFoodCulture: food culture

THE TASTE OF THE MOST TYPICAL FOOD & WINE MEETS THE CHARM OF CULTURE.

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his section of WebFoodCulture highlights the close relationship between the most typical food & wine 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 recipes, fascinating stories and interesting facts, show in fact how strong is this bond.

IN THIS SECTION:

Stories, information and interesting facts about the ‘world of taste’.


Harry’s Bar and its jewels: the Bellini and the Carpaccio (img-06)

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arry’s Bar is a fascinating place, rightly part of the collective imagination. Over the years, thanks to its customers and their stories, this bar has developed a soul of its own. Two delicious specialties have been invented within its walls: the ‘Bellini’ and the ‘Carpaccio’. (continue)

Italy – Section: Food culture / Food places


Leonardo da Vinci and wine (img-10) Leonardo da Vinci and wine (img-10)

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robably 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. (continue)

Italy – Section: Beverages / Food culture


Ballotta: Galileo's trattoria (img-09, img-12) Ballotta: Galileo's trattoria (img-09, img-12)

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here are places where food, no matter how delicious, manages to acquire additional, unexpected flavor: places like ‘Ballotta’, a ‘trattoria’, serving traditional specialties since the XVII Century to all kind of customers. Among them, very famous people such as Galileo Galilei … and many others! (continue)

Italy – Section: Food culture / Food places


Banquets by Vatel: magnificence and power (img-04, img-05) Banquets by Vatel: magnificence and power (img-04, img-05)

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ince 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. (continue)

France – Section: Food culture


Food of the Native North Americans (img-09, img-01) Food of the Native North Americans (img-09, img-01)

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o speak about the food eaten by Native North Americans is not an easy task. The prevailing view about them is that of a single people, divided into tribes, but with basically the same customs. For example, they are all depicted as great eaters of bison meat: nothing further from the truth. (First part, second part, third part)

United States – Section: Food culture


The Great War: food in the trenches (img-13, img-07) The Great War: food in the trenches (img-13, img-07)

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n army marches on its stomach”: these words are attributed to Napoleon Bonaparte. The French general 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 critical role. (First part, second part)

Europe – Section: Food culture


Space food: eating aboard the I.S.S. (img-02, img-03) Space food: eating aboard the I.S.S. (img-02, img-03)

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hinking 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. (continue)

United States – Section: Food culture / Food places

Hippocrates about food (img-08)

The Venetian ‘bacari’.

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trolling 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’.

Fire and chili pepper.

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




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 (*) – British Mark I “male” tank, 1916 (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}

The following images are published courtesy of Mrs.Sandra Busatta and Flavia Busatta:

img-11 – Food of the Native North Americans.;

The following images are published courtesy of Trattoria Ballotta:

img-12 – Trattoria Ballotta, interior.;

The following images are published courtesy of Alessandro Dal Ponte:

img-13 – WWI, Italian tin cans;

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