Fabio Parasecoli


Food: local, global, mediatized. Three books worth reading

Christmas is coming and it's time to start thinking about presents. What about a good book? For all the food lovers, here is a list of perfect readings. 
Nov. 30, 2018 - 9:02am

Eating Halal. The Islamic tradition and the evolution of halal food

Ramadan is already behind us. Although this tradition is practiced by millions of people around the world, many citizens in Western countries often have only the vaguest inkling that this massive sh
Jul. 11, 2018 - 10:00am

The Caesar’s Salad Story: Italy, Mexico, and More

It is one of the most popular salads in the world, simple but with a rich taste: the Caesar's Salad dates back to 1920's and it was invented in Tijuana by Cesare Cardini. Here's the whole story.&nbs
Jul. 09, 2018 - 2:34pm

Summer readings. 6 books every food lover should read

Summer is a great time to catch up on reading: from edible flowers to the history of tomato, here is the list of our favourite food books. 
Jun. 21, 2018 - 12:42pm

Molecules of Polishness: Andrea Camastra’s Senses

How is Polish contemporary cuisine developing? Michelin-star chef Andrea Camastra traverses all registers of local traditions into his restaurant Senses. Here is his story.
Apr. 09, 2018 - 2:50pm

Nailed it on Netflix: from food porn to food horror

If you ever thought you could actually learn how to cook from food TV, Nailed it, the most recent culinary show released on Netflix, is here to dispel any hope you may hold.
Mar. 19, 2018 - 9:00am

The nonna and the international marketing of Italian food

Italian cuisine has been gaining enormous terrain in terms of status and global notoriety. Home recipes have a deep impact on the reproduction of the Italian culture among foreigners. An analysis of
Mar. 05, 2018 - 8:34am

Thomas Zacharias’s Bombay Canteen. Bringing local traditions on the Mumbai food scene

Bombay Canteen is a place which perfectly combines contemporary, almost hipster elements with more traditional ones in a fresh and relaxed combination. Here's the story of chef Thomas Zacharias and
Feb. 22, 2018 - 8:30am