The word "diet" comes from
the Greek language, its original meaning is: "lifestyle",
more properly "style food." In the collective term that is
often associated with fasting and abstinence, renunciations and
deprivations. Diet instead, it means to be educated to eat properly,
be aware of the choices to be made by consuming healthy foods, eating
everything in the right quantities and at the right frequencies food,
combining an active life in society based on physical movement. The
diet, therefore, plays a central role in the welfare of human beings.
In the countries of the Mediterranean
basin while differing in language and traditions, there is a line
common food that may, or rather could be identified in the so-called
"Mediterranean diet", a dietary pattern that in the light
of the latest scientific research seems now completely extinct.
The traditional Italian diet, now seems
to have been upset in its basic structure. The current food model
retains very few aspects related to the Mediterranean diet of the
past.
After Supply and food popular in
Calabria, Luigi Elia continues its journey in the ethnographic
and culinary tradition of our country. Again, using tools
anthropological, economic, social and cultural rights, the author
outlines an extremely interesting and rich of our past which, in a
continuous return to the present, also becomes a thorough analysis of
how our way It relates to food, and therefore life is radically
changed.
Luigi Elia è nato a Catanzaro nell’aprile del 1978. Ha conseguito la Laurea Magistrale in Scienza dell’Alimentazione e Nutrizione Umana presso l’Università degli Studi di Perugia ed ottenuto l’abilitazione alla professione di Biologo presso l’Università degli Studi di Palermo. Iscritto all’Ordine Nazionale dei Biologi, ha svolto attività di ricerca in ambito universitario e ha lavorato nelle scuole dell’obbligo in qualità di esperto esterno di “Educazione Alimentare”. Si interessa di gastronomia mediterranea e di riscoperta di culture e tradizioni del passato legate al cibo e all’alimentazione.
Luigi Elia was born in Italy (Catanzaro) in april 1978. He holds a Master's Degree in Food Science and Human Nutrition at the University of Perugia and obtained a license to practice as Biologist at the University of Palermo. Member of the National Association of Biologists, has carried out research in the university and worked in schools as an expert of "Food and Nutrition Education". He is interested in mediterranean cuisine and of the rediscovery of cultures and traditions of the past related to food and nutrition.
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