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ACCADEMIA TODAY...

DEAR ACADEMICIANS....

The Plate Forms the Frame Around the Food

Dear Academicians, There appears to be no end in sight to the avalanche of theatrical cuisine that pervades all forms of communication, and to the dominance of industrial cuisine. This is true regardless of the condition of the economy; indeed, economic conditions may actually cause the phenomenon to increase. One thing is certain, and we should reflect upon it briefly: there has been a realignment of the gastronomic axis toward the visual. If at one time one could state that its was our olfactory and taste senses that guided our gastronomic decisions, and thus our cuisine, today we can say that it is the visual aspect that determines a dish’s success. To paraphrase Marvin Harris’s aphorism “nice to think about, good to eat”, today we might say instead “nice to look at, good to eat”.
...to be continued with         focus

Restaurants on your
iPhone e iPad

iPad

The Academy’s Restaurant Guide, already available on the iPhone (currently over 63,000 users and growing) is now also available for the iPad.

 

Guarda il video.

How to spend half as much

at Christmas and New Year

A family of six can spend just 84 Euro (14 Euro per person) for a lean Christmas Eve dinner, and 105 Euro for a big New Year Dinner (18 Euro per person) and still enjoy good food, tradition and savings!

..segue

Scarica i menu

cop

The By-Laws, Statute,
and Prizes

A booklet containing an updated version of our By-Laws and Statute with the changes approved at the Autumn Consulta meeting in October 2011, and a list of Prizes awarded by the Academy will be distributed along with the December issue of the Magazine.

CULTURAL AND GASTRONOMIC ITINERARIES

Our Lastest Publication

The sixth volume in the “Gastronomic Culture Itineraries” series The Cuisine of Fruit, dedicated to cooking with fruit, was distributed at the October 20th Ecumenical Dinner.

Edited in collaboration with the regional study centers, the seventh volume in the “Gastronomic Culture Series” 1861 - 2011, Cuisine in the Formation of a National Identity, deals with the role of cuisine in the formation of the Italian state.

Collane

SEPTEMBER 21, 2011

quirinale

President Napolitano
welcomes the Academy
to the Quirinale

President Giovanni Ballarini and the Academy’s Presidential Council were received by President of the Italian Republic Giorgio Napolitano.  Together with the authors, Ballarini presented President Napolitano with the new book The Menus of the Quirinale, published by the Academy as part of the celebrations of the 150th Anniversary of Italian Unification..

..segue

See the video.

PRESENTED
APRIL 28 IN MILAN

The Menus of the Quirinale
150 Years of Menus
for 15 Heads of State

The artistic, gastronomic and cultural values of the last 150 years of Italian history as seen through the evolution of menus.  With The Menus of the Quirinale, the Italian Academy of Cuisine sheds light on the link that unites food and the identity of an entire nation.  In his forward, President of the Republic Giorgio Napolitano summarizes the purpose and objectives of the book.
...to be continued