This is the second event of the “Critical Made in Italy” series, designed by the Inserra Chair in Italian and Italian American Studies and inspired by a 2016 collection of essays edited by Daniele Balicco – Made in Italy and Culture.
The association between Italy and food has only strengthened in the past couple of decades, especially outside of Italy. While the range of offerings in terms of regional culinary traditions, chefs’ techniques and approaches, as well as restaurant formats continues to expand, it is the innovation that Italian food has brought and continues to bring to the debate about food in general that is at center of this conversation with experts in the field. In addressing the issue of sustainability, our guests will show how this innovation stems from a philosophy of production and consumption that promotes environmental consciousness via the adoption of ancient as well as cutting-edge biotechnologies. Through select examples related to practices based in Italy as well as the politics that Italian companies implement abroad, the speakers will show how the Made in Italy style in food has impacted the ways we think about food in our contemporary world. The conversation aims at bringing together people active and interested in Italian culture as well as nutrition, business, biology, environmental issues, among others.
Location: Lecture Hall, Room 101 in the Feliciano School of Business