Categoria: LIGHT

Light

  • INTERNATIONAL DAY OF AWARENESS OF FOOD LOSS AND WASTE

    INTERNATIONAL DAY OF AWARENESS OF FOOD LOSS AND WASTE

    INTERNATIONAL DAY OF AWARENESS OF FOOD LOSS AND WASTE.

    On September 29th, every year, every day!

    The United Nations General Assembly designated (link>) 29 September as the International Day of Awareness of Food Loss and Waste (IDAFLW) (link>).

    The goal is to raise awareness to the importance of the problem and its possible solutions at all levels, and to promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3 (link>), which targets to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains.

    Unfortunately, the official site is not translate in Italian (http://www.fao.org/international-day-awareness-food-loss-waste/en/http://www.fao.org/international-day-awareness-food-loss-waste/en/).

    This short article represents our small contribution to allow the feeling enters our daily life.

    By feeling responsible, we can help make our world better.

    On September 29th, every year, every day!

  • PLACES DEDICATED TO IMAGE

    PLACES DEDICATED TO IMAGE

    PLACES DEDICATED TO IMAGE.

    Once upon a time there was the “Journey to Italy”.

    Every people who were in love with art and culture considered that event as a coveted and precious goal to be reached.

    They used to imagined it, romantically, as a “must to do” pilgrimage along the routes of the “Garden of Europe” – as Italy was used to be called. Searching for treasures, miraculously preserved in unique unbelievable crossroads.

    That journey, from Palermo to Aosta, from Trieste to Ventimiglia, contained millennia of history and very different documents to be universally remembered; it was boding unforgettable memories.

    Those memories would have told about a land in which they still are kept, just close to really important monuments, with singular harmonious evidence, with horizontal diffusion of knowledge, with aesthetic taste. For centuries, even areas and towns “at the borders” had benefited of that knowledge and aesthetic taste, often showing amazing results; wrongly we define them as to be “minor heritages” despite they retain their singular and moderate style.

    There is certainly a scale of values to which we should refer. The concept of “City of Art” expresses a set of differences, it proposes an idea of evolution, it suggests a whole range of contributions… and therefore it becomes a model.

    But it is the whole of Italy that overflows with special places. It would be better for those places if we reserve them much more than a quick look.

    Just a few steps far from the main routes imposed by tourist consumerism, a varied and promising fabric exists, it is capable of filling more and more journeys, full of unexpected suggestions.

    It is right, therefore, to approach the masterpieces. Certainly, this does not exclude the possibility that it is right to go through small areas with history, even minor ones, through towns and villages, through necropolis, through castles and abbeys, in order to try to understand and appreciate how many of those small areas are perpetually alive. They certainly cannot be enclosed in a souvenir postcard.

    taken from
    (“Sei paesi del sole”, Carlo Federico Teodori e Romano Gualdi, ArteambienteEdizioni, 1994).

    photo credits
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • THE MEDITERRANEAN DIET AND THE BIODIVERSITY

    THE MEDITERRANEAN DIET AND THE BIODIVERSITY

    THE MEDITERRANEAN DIET AND THE BIODIVERSITY.

    Eating of several varieties of fruit and vegetables enriches our diet with compounds having essential and biologically active functions that prevent several diseases.

    neu nuovo e utile

    it is a news by www.biodiversitapuglia.it

     Ancel Benjamin Keys, the American biologist who discovered Mediterranean diet benefits, in 1993 reported that “the Mediterranean Diet is mainly vegetarian, that is: pasta in various shapes, vegetables seasoned with olive oil, all kind of seasonal vegetables in addiction to cheese, every meal ends with fruit and is frequently accompanied by wine ».

     He also said: “I’m referring at “leaves “. (…) all kinds of leaves are really important for each part of every day’s diet. There are many types of lettuce, spinach, chard, portulaca (…), endive and turnips ».

     Thus, Ancel Keys emphasized the fact biodiversity is important also when we speak about dishes.

     Eating various types of fruit and vegetables enriches our diet with essential and biologically active substances having efforts for preventing numerous diseases.

     It makes our nutrient needing complete.

     It enriches our menu with several colors and stories.

     It avoid the extinction of typical products of our land.

     It improves us, simply.

    Written by Pietro Santamaria for the project Biodiverso;
    (link: www.biodiversitapuglia.it)

    neu nuovo e utile
    The main purpose of the integrated project BiodiverSO is to help achieve a significant reduction of the current rate of erosion of the biodiversity of Apulian horticultural species.

    You can read all news, all info and all research about the project Biodiverso – Biodiversity of Apulian horticultural species.
    (link: www.biodiversitapuglia.it)

    Ii is a project by ATS “RETE PER LA BIODIVERSITÀ DELLE SPECIE ORTICOLE IN PUGLIA” “BIODIVERSO
    (link: www.biodiversitapuglia.it)

    photo
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME

    TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME

    TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME.

    We are living (but, who does know if we really have realized this already?) in the tourism era.

    neu nuovo e utile

    it is a news by www.nuovoeutile.it

     Tourism is the most important industry of our time, also it is the most polluting: it produces CO2 and it erodes lands. It feeds a huge satellite activities: there are the planes, ships, trains and cars and buses manufacturers which would suffer a sharp decline without tourism.

     There are the roads and airports building sectors.More, there are the hotels, villages, second homes, golf courses and swimming pools building sectors. There are the manufacturing sectors whose produce furnitures for hotels and second homes. Then there are the souvenirs and skilift, skis, boots and bathing suits, slippers and backpacks and suitcases and caps and sunscreens manufacturers… and there are all the stakeholders working for advertising, publishing, on paper and online. Finally, there are Google Maps and Tripadvisor.

    10 PERCENT OF WORLD GDP.

     International tourism value is 1522 billion dollars (Wto – World Trade Organization, 2015). Incalculable satellite activities are not included. Local tourism value is much more: 7600 billion dollars in 2014, 10 percent of world GDP.

    SPAIN AND ITALY.

     The world’s first tourist destination is Spain, here tourism value is more than 15 percent of internal GDP and workforce. In Italy turism represent the 10.2 percent of internal GDP and 11.6 percent of workforce (2015 data). In Costa Rica (link: www.nuovoeutile.it) tourism represent 27 percent of the workforce (and, in combination with laws about land protection, it is concretizing a different future for the whole nation).

    THE CAROUSEL WHICH IS MAKING US MOVING.

    Insomma, il turismo è una giostra su cui buona parte della popolazione mondiale è salita (o salirà tra breve), nei ruoli più o meno intercambiabili di viaggiatore o turista, o spettatore, o lavoratore del turismo. È un fenomeno globale, pervasivo e relativamente recente. C’è un’enorme letteratura sui luoghi del turismo, c’è un’ampia produzione di scritti sul marketing e la promozione turistica. Ma i ragionamenti sul turismo in sé, come nuovo stile di vita, sistema e comportamento condiviso, sono scarsi e frammentari.

    VOLENTEROSE ILLUSIONI.

    Con Il selfie del mondo (Feltrinelli), Marco D’Eramo ci aiuta a capire come la giostra funziona, che cosa la muove e che cosa può romperla. Soprattutto, ci dice che la giostra è fatta di specchi, e che si fonda sul paradosso. Per questo, parlando di turismo, Il selfie del mondo ci parla di noi e dei nostri desideri, delle nostre illusioni e (infine) della nostra buona volontà.

    UN NOBILE PIACERE.

    In passato la gente non si muoveva se non era obbligata a farlo. Nel Cinquecento, solo i figli dei nobili viaggiano per piacere e formazione. Nel Settecento, “aver visto il mondo” diventa obbligatorio per un gentiluomo, a cui si consiglia di andare in giro con un blocco da disegno. Nasce così la categoria del “pittoresco”: ciò che salta all’occhio, è esotico ed è facile da dipingere.

    Turismo - tourism 1-min

    BRUTTI E TANTI.

    Il turismo si espande a metà Ottocento, con la sbalorditiva diffusione dei mezzi di trasporto, e suscita nei nobili turisti tradizionali enorme fastidio per i “nuovi” e “brutti” e “tanti” turisti borghesi. Questi hanno mete che oggi ci sembrano stravaganti. A Parigi visitano le fogne, le prigioni e (lo racconta Marc Twain) l’obitorio.

    RIVOLUZIONE TURISTICA.

    Ma la rivoluzione turistica mondiale si verifica nel secondo dopoguerra: si passa da 25,3 milioni di viaggiatori internazionali nel 1950 al miliardo 186 milioni del 2015 (dato WTO). Il turismo non solo si globalizza grazie ai voli low cost, ma si specializza irreggimentando pubblici diversi (anziani, congressisti, studenti, fedeli in visita ai luoghii sacri…). E, scrive d’Eramo, si ingarbuglia (ingarbugliando anche noi) in una serie di paradossi disturbanti.

    PRIMO PARADOSSO: IL TURISMO FUGGE DA SE STESSO.

    Ogni meta desiderabile perché “autentica” ed “esclusiva” smette gradualmente di esserlo man mano che si trasforma in meta turistica. E poi, più un luogo “va visto”, meno diventa possibile vederlo, perché… è pieno di turisti.

    SECONDO PARADOSSO: L’AUTENTICA FINZIONE.

    I turisti ricercano l’autenticità, ma la individuano solo se è evidenziata, quindi “messa in scena”, quindi ostentata e inautentica. Questo fatto porta al terzo paradosso.

    TERZO PARADOSSO: LA TRADIZIONE INVENTATA.

    Per esempio, il Palio di Siena viene medievalizzato nel 1904. E i mercati “tipici” come il Mercado de San Miguel a Madrid finiscono per vendere solo ciò che i turisti si aspettano di poter comprare.

    QUARTO PARADOSSO: L’ENTROPIA TURISTICA.

    il turismo alimenta l’economia delle città e dei territori, ma la omogeneizza distruggendo le basi economiche su cui si fonda l’identità di quelle città e di quei territori. Nel Chiantishire i casolari diventano ville, nel centro delle città le botteghe diventano negozi di souvenir. I piccoli centri come San Gimignano si trasformano in un parco a tema.

    Turismo - tourism 1-min

    QUINTO PARADOSSO: IL TOCCO LETALE.

    Il tocco dell’Unesco è – scrive D’Eramo — letale. Preservando le pietre e gli edifici, l’etichetta di Patrimonio dell’Umanità, anche se attribuita in perfetta buona fede, museifica i luoghi, li sterilizza, costringe gli abitanti all’esodo svuotando i centri urbani.

    SESTO PARADOSSO: IL FALSO È VERITÀ.

    L’inautentico turistico è un autentico (e dunque rimarchevole) segno del nostro tempo. Basti pensare al caso di Lijang, città turistica cinese interamente ricostruita, (oltre 20 milioni di turisti nel 2013). O al caso di Las Vegas. Due insediamenti che raccontano una verità proprio nel loro essere fenomeni del tutto artificiali

    SETTIMO PARADOSSO: FARE IL TURISTA È UN LAVORO DURO.

    Le persone si assumono volontariamente il compito di eseguirlo mentre sono in ferie, cercando di sfruttare con la massima efficacia il poco tempo disponibile. Un dettaglio rivelatore: quelli che dicono “ho fatto il Brasile, l’anno prossimo farò l’Asia centrale”. Che fatica…

    OTTAVO PARADOSSO: “LOCALE” È DAPPERTUTTO.

    Parliamo di gastronomia. Si moltiplicano le sagre enogastronomiche: in Italia sono oltre 34.000, più di quattro a comune. Abbiamo 1515 sagre della polenta e 1040 sagre della salsiccia, 5790 sagre del tartufo, 156 sagre della lumaca e 171 della rana… e si moltiplicano anche i ristoranti etnici, perché i turisti amano gustare di nuovo i sapori incontrati in vacanza. Ma la “cucina etnica” è come la “musica etnica”: ingredienti tradizionali riarrangiati per un pubblico globale.

    NONO PARADOSSO: NESSUN TURISTA VUOLE SENTIRSI TALE.

    Preferisce considerare se stesso un “viaggiatore”, e riversare il proprio disprezzo su qualcun altro che si comporta più “da turista”. La catena del disprezzo classista è forte: lo svago delle masse, che è recentissimo, ha ricevuto dagli intellettuali più critiche in dieci anni di quante il tempo libero degli aristocratici ne abbia ricevute in duemila anni.

    UN VIAGGIO TRA FENOMENI.

    Il testo di Marco D’Eramo è a sua volta un viaggio. Cioè un percorso tra fenomeni, luoghi, idee, dati, idiosincrasie, intuizioni e contraddizioni, e mille storie sorprendenti. Ma, proprio come capita nei viaggi materiali, anche procedendo di pagina in pagina l’autore entra in contatto con prospettive inaspettate e ne esce cambiato. E con lui noi, che l’abbiamo seguito leggendo.

    Turismo - tourism 1-min

    C’È DEL BUONO, TUTTAVIA.

    La chiave del cambiamento di prospettiva sta in una serie di domande semplicissime: …e se il turismo fosse animato dal movente positivo dell’essere curiosi del mondo? E se non si trattasse d’altro che di una pratica di automiglioramento (self improvement) corporeo, emotivo e intellettuale? Del resto, in quale altra occupazione che la renda più felice potrebbe una sterminata massa di esseri umani investire il suo tempo libero? C’è qualcosa di commovente, scrive D’Eramo, nella fiducia che andare a visitare una città, un monumento, un paese possa aprirti la mente, renderti migliore.

    NOSTALGIA, FORSE.

    Eppure, la bistrattata figura del turista forse non durerà per sempre. Potremmo perfino cominciare a coltivare, nei suoi confronti, una specie di nostalgia. Il cambiamento del lavoro, che diventa sempre meno stabile, può cambiare l’idea stessa di “vacanza”. E lo sguardo turistico che cerca il nuovo, l’autentico e l’inaspettato, forse si appannerà dopo aver già visto in rete tutto ciò che merita di essere visto.

    + from Nuovo e Utile

    Written by Annamaria Testa for its own website Nuovo e Utile, teorie e pratiche della creativitá
    (link: www.nuovoeutile.it)

    neu nuovo e utile

    Nuovo e Utile is a no profit website about theories and practices about creativity. NeU – Nuovo e Utile aims to increase the awareness about good quality information and tools, useful to think and design with an innovative way. NeU – Nuovo e Utile is useful for professionals, teachers, students, researchers, and those who have a particular interest in the theories and practices of creativity.

    You can read all artichles on website NeU – Nuovo e Utile, theories and practices about creativity.
    (link: www.nuovoeutile.it)

    It is a project by Annamaria Testa
    (link: www.annamariatesta.it)

    photo credits
    (link: www.pixabay.com; www.nuovoeutile.it)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • DEFENDING ITALY’S SAVOURS

    DEFENDING ITALY’S SAVOURS

    DEFENDING ITALY’S SAVOURS.

    A manufacturing reality made of small and medium-sized enterprises, the result of an ancient tradition founded on high quality also thanks to unique objects.

    neu nuovo e utile

    it is a news by www.mestieridarte.it

    Since we entered the European Union we have been told that we must cope with the globalization of markets, that we have to produce great quantites of standardized products in order to conquer ever wider markets and compete with the great multinationals.

    But it is also true that Italy’s production is characterised by small and medium-sized enterprises, companies developing their own independent way by concentrating on “small production” and thus creating a completely different trend to the one mentioned above.

    This evaluation relies also on quality, original brand and numbered production (such as with many of our wines); thus we can say that a battle is going on inside large-scale production and another in the small segment linked with local cultures and tradition. It is like reading again the cultural battles and the controversies of the late Seventies, when radical designer, interested in local realities, rural cultures and suburban experiences, counterpoised themselves to globalised design (good for every place and linked with an interpretation of our society as depending on one big supermarket).

    Hence yesterday is like today. Our “tastes” try to keep their own identity and the hundreds of Italian cheeses, wines, salamis and vegetables find ever more supporters engaged in trying to avoid their disappearing from the market and thus from our table and from the international tables of those appreciating the products of Italian cuisine. The worlds of design, applied arts and craftsmanship have the same problem.

    Hence the advice to develop a way to co-operate. “Artistically and perfectly made” objects for our “unique” savours. Two worlds, two production realities we could save through co-operation, based on knowing that both productions described above belong to our “material culture”. A consciousness often lacking.

    This would allow the growth of objects expressing identity, belonging, origin, exploiting the success of one of “our” products already enjoying a good success on markets. Consider the wine flask in Empoli grass for our Chianti, the large-sized dishes made in Vietri for our Neapolitan pizza, Grottaglie ceramics for our strong-tasting olive oil produced in southern Italy, or Nove ceramics for our delicate oil from the Garda lake, and Deruta ones for our prestigious Tuscan oil and so on. Many objects for the many products making us world-renowed.

    Themes who are linked with food introduce the common dilemma of choosing between globalisation and localisation. We will probably have to work on both sides even though our culture, our traditions and land turn us towards plans oriented towards localisation and our many genii loci.

    Why not propose an exhibition where food consumption is associated to the different domestic rituals that make up our (everchanging) daily life, not necessarily focusing on the traditional division of meals, breakfast, lunch and dinner? And at the same time evaluate instruments, products and food conveying Italian diversities through the projects? From tablecloths (fabrics and patterns from Romagna, Abruzzo, Sardinia…) to ceramics (from Grottaglie, Vietri sul Mare, Caltagirone, Deruta, Faenza, Nove, Santo Stefano di Camastra…), glass (Murano, Colle Val d’Elsa, Empoli…), stone (from Apricena and Lavagna, steatite…) and then silver, porcelain, wicker, wood… up to interior design objects.

    It is a opportunity to test the many possible links between our manufacturers of objects (artisans and small enterprise) and producers of food, to create and renovate synergies while opening to new possibilities of development and communication.

    Written by Ugo La Pietra for magazine Mestieri d’Arte & Design, Anno I, Numero 1, Dicembre 2012, pag.34-35;
    (link: www.issuu.com)

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    Mestieri d’Arte & Design is an editorial project dedicated to the excellence in Italian and international artisanship, to its origins and to its relationships with creativity and style. Not only stories and products but also materials, techniques, ateliers, schools are narrated onto its pages. And above all, the masters: the artisans.

    You can read all volumes of magazine Mestieri d’Arte & Design
    (link: www.mestieridarte.it)

    It is a project by Fondazione Cologni dei Mestieri d’Arte (link: www.fondazionecologni.it) and Symbol s.r.l. (link: www.arbiter.it)

    photo credits
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • Quentin Tarantino and foods in its films

    Quentin Tarantino and foods in its films

    Quentin Tarantino and foods in its films.

     it is and article by Mimmo FarinaGastrodeliriogastrodelirio.it

    The cinema and food “relationship” represent a visceral relationship.

    Since food is one of the fundamental activities for human beings, it is obvious that the seventh art takes care of it.

    I found it interesting, the relationship between the Italian-American Quentin Tarantino and food. Tarantino is one of the most discussed postmodern directors.

    Tarantino, in my opinion, is an excellent dialogist, a good quotationist, but also a little script and sadist inexpressed.

    No polemical desire, I loved him and I had fun with different jobs of this naughty badass, just as I did not like others.

    In several of his films, however, there are references to food, often in a pop key, sometimes in more veiled and refined.

    I think about, for first, to Royale with cheese into Pulp Fiction movie.

    Within a discussion about European oddities, starting from the metric decimal system to finsih with the abuse of mayonnaise, there is the diversity of the names of some “double M” sandwiches on both sides of the Atlantic.

    So.. that is the “Quarter Pounder deluxe” (name currently used also in Italy) becomes the “Royale with cheese”, to homage the French impermeability to British neologisms.

    Details overwhelmed by the vicious events of the two John Travolta and Samuel L. Jackson, but that come back to memory when the film is re-evoked.

    Often Junk Food peeks into the scenes of the former video store clerk.

    In “Reservoir Dogs” (in Italian The Hyenas), potato chips, burgers and super-spirits are inseparable companions of the events occurred to protagonists.

    In the following “Jackie Brown”, it is chicken with tomato sauce with onions, along with stewed beans and sautéed rice with peas (!) the incentive that closes Chris Tucker in the trunk of the car.

    Here too, the spirits are the master, along with the inevitable coffee and beer.

    Kill Bill (especially Volume 1), is a triumph of sushi, combined with a resounding error of Italian dubbers.

    While the fearsome Gogo Yubari (Chiaki Kuryama) is getting drunk, a friend asks her if she likes “the” Ferrari.

    In reality they were talking about the famous Trentino sparkling wine that the Japanese killer was swapping by the bottle, while the dialogue was interpreted as referring to the legendary Maranello red car brand (which is absolutely out of context in the scene).

    However, the eastern baby killer does not like Ferrari (de gustibus …).

    More about the subject of questionable foods, Uma Thurman was seing Bill (David Carradine) preparing a toast with slices, salami, mayonnaise and tomatoes and still does not kill him.

    The “Kill Bill” film was also dominated by some tex-mex specialties, such as the nachos of which we devour Kurt Russell.

    All this, obviously, washed down with industrial quantities of spirits.

    No doubt about it, a healthy diet!

    Speaking about healthy diet, for the game of contrasts (probably) in “Inglourious Basterds” the fetish Nazi Hans Landa (Christoph Waltz) prefers milk to wine and is greedy for sweets.

    To be precise, in a really well-crafted scene, the Nazi tastes a strudel, while his designated victim is invited to eat one with cream.

    How not to eat beans in a western?

    Not even Quentin can escape this unwritten rule and so, in “Django Unchained” the tradition of Bud Spencer and Terence Hill was honored, with the famous stewed dicotyledons and accompanied by tasty and simple bread.

    It can be said that the recurring feature of the food presence in Tarantino’s films is linked to everyday life. Without giving apparent prominence to dishes but, by contrast, Tarantino made them protagonists by putting them in the background.

    Indubbiamente però, i film di Tarantino, anche dal punto di vista alimentare, sono tutt’altro che di facile digestione e complementari alle vicende narrate sullo schermo.

    Undoubtedly however, Tarantino’s films are not easy to digest, even from the point of view of food. The food complement the events narrated on the screen.

    Equally undoubtedly you can not find a delicate touch, but this is well-known if you are a fan of the Knoxville director …

     

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    + info, news and recipes “signed” Gastrodelirio