Headline & Editorial
Last Issue: #31 The Journey
Twenty thousand leagues under the sea by Jules Verne (1825-1905). This book is the answer to my thoughts on travel. It certainly anticipated the saga...Read more
Passion in food, passion in teaching: passionate cooks deserve passionate critics
-> Passion in food, passion in teaching: passionate cooks deserve passionate criticsYou know that you are aging by the fact that schools and universities start asking you to teach food journalism classes. Instead of pretending that I’m way too young, I accept, excited. What I try to teach my students? In one word. It´s passion. The risk food critics – as every kind of critics – run in their carrier, is losing passion....
continue..10 years of illywords magazine
-> 10 years of illywords magazine"Time is a very relative concept. Everyone lives it according to his/her own rhythms and experiences. Ten years is, however, a major stretch of time and some change should be visible or, at least, detectable", so starts the editorial of our Chief Editor Ariella Risch on illywords magazine #31, the issue celebrating the 10th anniversary of the magaz...
continue..Gli ingredienti della narrazione: corso 16-18 Luglio
-> Gli ingredienti della narrazione: corso 16-18 LuglioA Torino il 16-22 Luglio 2010 un corso tenuto dalla scrittrice Roberta Corradin (redazione illywords) dedicato a "Trame e intrecci: gli ingredienti della narrazione" offre ai partecipanti un'esperienza unica di cucina e scrittura. Una colonia estiva o proposta di vacanza creativa per grandi e golosi. Dice la Corradin: Possono i tempi di una ric...
continue..Issue 28 is off to a great start at Domus Academy
-> Issue 28 is off to a great start at Domus AcademyWe're off to a great start on Issue 28 at Domus Academy in Milan! The theme of this issue will be conversations, relationships, conviviality... whether inside our homes or beyond. And what is one of the most delightful situations for creating smart conversation? At the table of course... When we eat, preferably over some good food… The ...
continue..Fatto in casa ≠ home made
Magazine -> #20 Home MadeIn Italy and the rest of the Mediterranean, the expression “fatto in casa” is paying the price of a very recent history that the older generations have not forgotten: the post-war economic hardship that continued up until the 1960s, which dictated that “home made” equated to not being able to buy the product ready-made elsewhere. “Home...
continue..Milk? Bello
Magazine -> #16 Beautiful and well madeI can’t help thinking of Carlo Petrini’s basic contention in his latest book, Good, clean and right. “If,” as he writes, “self-nourishment is an agricultural act, then production must be a gastronomic one.” What better way of expressing the osmotic relationship between the beautiful and the well made, which in gastronomy is tantamount t...
continue..
