Critical Made in Italy Part 2: Food
Sustainability and Biotechnologies
The association between Italy and food has only strengthened in the past couple of decades, especially outside of Italy. While the range of offerings in terms of regional culinary traditions, chefs’ techniques and approaches, as well as restaurant formats continues to expand, it is the innovation that Italian food has brought and continues to bring to the debate about food in general that is at center of this conversation with experts in the field. In addressing the issue of sustainability, our guests will show how this innovation stems from a philosophy of production and consumption that promotes environmental consciousness via the adoption of ancient as well as cutting-edge biotechnologies.
Join us on Tue. March 21 (6:30-8:30pm) for this second event of the "Critical Made in Italy" series, designed by the Inserra Chair in Italian and Italian American Studies and inspired by a 2016 collection of essays edited by Daniele Balicco - Made in Italy and Culture.