Evoluzione delle tipologie costruttive degli antichi caseifici del Parmigiano-Reggiano

Il rapporto funzione - forma all'origine della più semplice struttura architettonica.

L'architettura del casello è strettamente correlata alla sua funzione, sia nei tipi più evoluti come nei più semplici.

Tokyo Food Page

Tokyo Food Page / Bento.com is a complete guide to Japanese cuisine and eating in Japan. With great recipes, tours of Japanese markets, and tips on the best places to eat in Tokyo, Yokohama, Osaka, Kyoto and Kobe.

Alimentarium - Musée de l'alimentation

Alimentarium - Musée de l'alimentationUne fondation Nestlé Plongez dans le monde fascinant de l'alimentation! Dans un cadre exceptionnel au bord du lac Léman, l’Alimentarium propose, en plus des expositions -permanente et temporaires-, une large palette d’activités aux visiteurs de tous âges: visites guidées, animations, démonstrations, ateliers en cuisine, espace Junior.

Gene Worlds_Focus on Food

Biotechnology, used for thousands of years in the service of food and nutrition, has expanded dramatically thanks to the opportunities opened up by genetic engineering. The Alimentarium temporary exhibition illuminates the various historical factors involved and presents the state of modern biotechnology with reference to concrete examples of microorganisms, plants and farm animals.

The Potato Museum

The Potato Museum explores the world's most important vegetable - the potato. It examines where it came from, how it has evolved, what its impact is on the world, and what its potential may be. The museum researches, collects, preserves, exhibits and explains the history and social significance of the global potato, bringing artifacts and programs to where people gather, both in person and on-line.

The FOOD Museum

The FOOD Museum is committed to connecting people of all ages

with the essential subject of food. The FOOD Museum celebrates food, and through its collections, educational programs, publications and website engages people in an exploration of what we eat and how we eat it, where it came from, how it has evolved, what its impact is on the world,

and what its future may be. The FOOD Museum is committed to the identification and preservation of sites and artifacts associated with our rapidly disappearing local and global food heritage. To tackle childhood obesity by giving school children enlightening offbeat experiences that nudge them away from poor food choices

and towards healthy eating, child by child, and family by family. To actively promote the preservation of food heritage sites by recognizing

community initiatives from around the world. To delve deeply into food issues affecting people, places and the planet itself. To locate an appropriate permanent home for The FOOD Museum,

its collections and the Global Food Heritage Project.

Animation for supply-chain operation in beverage industry

Shopdropping: fenomeno artistico tra gli scaffali del supermercato

Lo shopdropping è considerato un nuovo fenomeno artistico. nasce dall'artista Ryan Watkins-Hughes, il quale sostituisce le etichette del cibo in lattina, posto sugli scaffali del supermercato, con le etichette da lui disegnate. ripone le confezioni perfettamente come erano state prelevate. Le latte conservano sia il codice a barre che il prezzo originario, così che possono essere regolarmente acquistate, senza essere sostituite.

Food wars

A panorama’ of the modern-day, global food industry to impress on policy makers, decision-makers in the industry, and the public that there are alternatives to the current practices which deliver much unhealthy food and at times leave food shortages in placet. by Tim Lang and Michael Heasman

Atlas of Food

From the excessive use of grain to satisfy meat-eating demands to the safety of new food technologies. Maps and graphics to show how the food chain is affected by historical events, political economy, natural disasters, and changing lifestyles.

by Erik Millstone and Tim Lang

What a City Could Taste Like

“Modern planning segmented the city into specialized areas. The sidewalk, once a place for vending, socializing, and political activity, was declared off limits for anything but pedestrian circulation.”

by Katie Rabinowicz and Andrea Winkler

Global Tastes

“The ‘local food’ movement, by turning the age-old relationship of value and distance on its head, is poised to replace organic as the value-added distinction du jour.” By John Feffer Photo by Stanislav Stankovic

The way we eat: why our food choices matter

A thought-provoking look at how what we eat profoundly affects all living things, and how we can make more ethical food choices.

Five Principles for Making Conscientious Food Choices

1. Transparency: We have the right to know how our food is produced.

2. Fairness: Producing food should not impose costs on others.

3. Humanity: Inflicting unnecessary suffering on animals is wrong.

4. Social Responsibility: Workers are entitled to decent wages and working conditions.

5. Needs: Preserving life and health justifies more than other desires.

A critical sights on the food we buy and eat: where it comes from, how it’s produced, and whether it was raised humanely and the impact our food choices have on humans, animals, and the environment. The authors examine the eating habits of three American families with very different diets. They track down the sources of each family’s food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat?

Is "organic" always better? Wild fish or farmed?

by Peter Singer and Jim Mason