FOCUS
Counterorder, comrades! The Mediterranean diet is dangerous (Paolo Petroni) CULTURE & RESEARCH
The red revolution (Morello Pecchioli)
The pleasure of sharing (Elisabetta Cocito)
The perfection of the egg (Myriam Fonti Cimino)
Futurist cuisine (Roberto Branconi)
FOCUS
Italy’s great chefs deserve praise (Paolo Petroni) CULTURE & RESEARCH
Italians receive AIG prizes (Silvia De Lorenzo)
Italy shoots for the Bocuse d’Or (Gigi Padovani)
American or Italian Food? (Giorgia Fieni)
In Situ: the only restaurant of its kind (Claudio Tarchi)
CULTURE & RESEARCH
The Academy rewards the Ambassadors of Taste (Mariella Caruso)
Voyage from Artusi to Adrià (Antonio Gaddoni)
Precious health-giving foods (Nicola Barbera)
FOCUS
On the eve of the Delegates’ Assembly (Paolo Petroni) CULTURE & RESEARCH
Have you ever eaten hemp? (Giuseppe Trompetto)
“Cooking is a science: it’s up to the cook to make it an art” (Angelo Tamburini)
Water footprint (Gianni Porzi)
Investigating the origin of trifle (Rosella Middleton)
FOCUS
The Academy must be ready for the challenges of the third millennium (Paolo Petroni) ACADÉMIE INTERNATIONALE DE LA GASTRONOMIE
Prizes awarded by the Académie Internationale de la Gastronomie CULTURE & RESEARCH
Tobacco in the kitchen (Giovanni Ballarini)
Falling stars (Arcadio Damiani)
Chemistry in the kitchen (Angelo Tamburini)
FOCUS
Gualtiero Marchesi and Paul Bocuse are gone (Paolo Petroni) CULTURE & RESEARCH
They only get it right in Naples (Claudio Novelli)
Chicory, a versatile vegetable (Publio Viola)
Home-delivered food: pros and cons (Andrea Cesari de Maria)
FOCUS
Youth and the Academy (Paolo Petroni) “FRANCO MARENGHI” STUDY CENTRE
The Academy as a driving force (Silvia De Lorenzo) CULTURE & RESEARCH
Guilty parties (Andrea Cesari de Maria)
Christmas food: a gift and a marvel (Adriana Liguori Proto)
Fine powders (Elisabetta Cocito)
FOCUS Mystery on a plate (Paolo Petroni) ACADEMIC COUNCIL In Trieste, “where beauties abound of both land and sky” (Silvia De Lorenzo) CULTURE & RESEARCH Reflections on today’s cuisine (Roberto Robazza) The “chemist’s menu” (Antonio Ravidà) The colours of nature at the table (Rosalia Sorce)
FOCUS The Academy must be responsive to current issues (Paolo Petroni) “FRANCO MARENGHI” STUDY CENTRE A very close-knit group (Silvia De Lorenzo) CULTURE & RESEARCH Travelling through Italy (Elisabetta Cocito) Le Monde forgets Italian cheeses (Gianni Limberti)
FOCUS Where is our chicken pepper stew? (Paolo Petroni) CULTURE & RESEARCH Cookbots? No thanks (Gigi Padovani) Carême and the feel for opportunity (Claudio Novelli) A buen retiro in Uruguay (Felice Modica) The cinta senese pig: a recovered heritage breed (Ettore Falvo)
