Qualche spunto stuzzicante parlando di scienza, di storia o di tecnologia del cibo. Perché se la cucina è un'arte, come anche una necessità, è vero che i procedimenti devono essere seguiti con rigore altrimenti la pietanza viene male. In questo spazio vogliamo scoprire quali sono i processi che fanno caramellare una cipolla o addensare una gelatina, ma anche quanto contano i materiali degli utensili che usiamo. Oppure parlare di una ricetta già menzionata in testi antichi.
Audio e Podcast
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Rete Uno
La Pulce in cucina
"La pulce in cucina" la rubrica che parla di cibo da punti di vista scientifici e storici con esperti del ramo. Tutti i sabati dalle 12:00, all’interno de “La pulce nell’orecchio”.
Riproduci
Paure alimentari
Con Alberto Grandi, professore associato di Storia del cibo all’ Università di Parma.
La chimica in tavola
con Chiara Biagini e Matteo Capone, chimici, divulgatori e appassionati di cibo
Spreco alimentare
Con Giovanna Spielmann-Prada, docente di microbiologia alimentare della SUP
La cucina ayurvedica
Sonia Manfra, esperta di cucina ayurvedica
Cucina dell’Alto Adige
Stefano Cavada, food creator e divulgatore culinario
Esiste la cucina italiana?
Con Alberto Grandi, professore associato di Storia del cibo all’Università di Parma
Future Foods
Con Beatrice Baumer, docente e ricercatrice alla ZHAW
La fisica del panettone
Con Thomas Michaels, professore di biofisica e fisica della materia soffice vivente
Tradizioni Natalizie
Con Marta Lenzi, economista, studiosa di storia della gastronomia
Igiene in cucina
Con il Dr. Giorgio Donegani, tecnologo alimentare, esperto di nutrizione e educazione alimentare
Croste del formaggio e muffe
Con Rita Laudato, tecnologa del latte
Lo zucchero e sostituti nei dolci
Con il Prof. Davide Cassi, fisico e gastronomo
Istituzione
Link utili
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