Bread has always been at the heart of human history – we’ve been baking it for the best part of 10,000 years. But over the past decade there has been an explosion of people reporting problems with eating it. How could wheat, a staple food that has sustained humanity for
More than 1,300 French dinners will be served at restaurants and embassies across the five continents for a special event on Thursday, March 19. Under the patronage of France’s foreign ministry and Michelin-starred chef Alain Ducasse, “Goût de France / Good France” is intended as a celebration of French cuisine,
The broad business portfolio of the companies exhibiting at Food Ingredients was disconcerting. Omya, based in Hamburg, described itself as “a leading global chemical distributor and producer of industrial minerals”, supplying markets in food, pet food, oleochemicals, cosmetics, detergents, cleaners, papers, adhesives, construction, plastics and industrial chemicals. At Frankfurt, Omya
Titus Kaphar doesn’t quite turn absences into presences, but rather into something in between. His artwork conjures a space somewhere between here and gone, past and present, traditional and contemporary. Somewhere between a cold crime scene investigator and a surgeon on the fritz, Kaphar turns history, specifically art history, into
The Valletta 2018 Foundation has launched a Call for Papers and Posters from academics and practitioners worldwide addressing Cultural Mapping. These are to be presented at a conference titled ‘Cultural Mapping: Debating Spaces and Places’ to be held in Valletta on the 22nd and 23rd October 2015. The range of
Ferran Adrià, the world’s leading chef, pointed out yesterday that “the union of tourism and gastronomy is the key for an economic development.” Adrià inaugurated at the Real Casino Antiguo and with the mayor of Castellon, Alfonso Bataller, the Innovation Space exhibition, an interactive space to disclose the value of creativity
Diane Dodd, IGCAT’s Director visited the Committee of the Regions’ offices in Brussels on Thursday 19th February 2015 in order to raise awareness and develop relations on behalf of the European Region of Gastronomy Platform. Meetings were held with Doru Hobjila, administrator for SEDEC – the newly formed (previously EDUC)
On 30 January 2015 the International Fund for Cultural Diversity (IFCD) launched its sixth call for funding requests and its new On-line Application Platform. Since 2010, the IFCD is providing around USD 5.3 million in funding for 78 projects in 48 developing countries, covering a wide range of areas.The deadline
It has came to light that the companies who loom over dairy farmers regularly and unfairly capitalize on them. In an attempt too eradicate this exploitation, local milk farmers in Greece founded a cooperative called “Θες Γάλα, Πιες!” which means “Thes Gala, Pies!” – “Do you want milk, Drink!” in
Fast-forward two years, and Neciunas and his colleagues have created PlaceILive.com—a start-up trying to leverage open data from cities and information from social media to create a holistic, accessible tool that measures the “livability” of any apartment or house in a city. The team recognizes that foraging for relevant information in the
The strategies of some of America’s largest packaged foods companies appear to be running up against their shelf life.companies have had a variety of headwinds to contend with recently, including a strong dollar that has made their products more expensive abroad and the high price of cheese and beef. Those, though, are the kind of
How a decades-old tenant battle in Washington, D.C.’s Adams Morgan neighborhood is still shaping the city today.The Adams Morgan neighborhood in Washington, D.C., gets pretty crowded on weekends. If you walk down 18th Street at night, you have to dodge hordes of drunken 20-somethings between their second and third bar
Special exhibition “Faces of Impressionism: Portraits of the Musee D’Orsay” is in its final week at the Kimbell Art Museum. Exploring French portraiture and sculpture from the late 1850s until the first years of the 20th century, the 74 portraits from the d’Orsay reflect the origins and flowering of one
Two Spanish studies conducted jointly by researchers from the Universities of Extremadura and Jaén have revealed that tourists are increasingly showing appreciation for sustainably managed destinations. The studies by these researchers have indicated that, when taking a trip, tourists are opting for destinations that are part of a scheme of
On Wednesday 4th February 2015, 09.30-17.00 GMT, London (UK), HRH Prince of Wales’ International Sustainability Unit (ISU) has convened an international meeting on “Food in an Urbanised world: The role of City Region Food Systems in resilience and sustainable development.” Bringing together a diverse group of stakeholders from around the world, including
Last year, a staggering 26 new food and agriculture funding sources launched across the globe. This year, that number has almost doubled. To help you navigate the sea of new food startup funding options, we’re publishing lists of the new food and agriculture focused funds, accelerators, crowdfunding sites and corporate incubators.
