Is it possible to reconcile growing demand with scarcity of resources? What are the challenges posed by food intolerances, the pursuit of healthy lifestyles, environmental awareness, the development of new techniques and technological discoveries? What level of craftsmanship is expected of a figure that is confronted with small tasks and monumental demands? And what is Italy’s role in the formation of tomorrow's chefs, the masters and ambassadors of an extraordinary food and wine culture?
This original research into the "universality" of the chef revolves around these and many other questions. Published shortly after Expo Milano 2015 - the international event dedicated to global issues related to food and nutrition – the book explores theories and practices of cooking today and looks into the ethical and philosophical thinking that characterises great contemporary chefs. From anthropology to primitivism, from orphism to sustainable cuisine, from vegetarianism to neurogastronomy, from primary cuisine to pastry-gastronomy, from fusion to Japanism, bistronomy and many more, the authors accompany the reader in the discovery of the many worlds related to our primary need: food. The food that should respect both our health and the environment, and that should be available to everyone...
Beautiful and engaging photos by Bob Noto, appreciated food photographer and exceptional gastronome, illustrate the book, to which food experts Luigi Cremona, Davide Paolini and Sergio Grasso have given their precious contribution. Alessandra Meldolesi, gourmet reporter, journalist and writer, provided invaluable support with her research and expert advice.
