Italiano
Arcimboldo’s dishes
One of the most eccentric artists of the sixteenth century was certainly the Italian painter Giuseppe Arcimboldo.
Arcimboldo was fam...
26
Aug
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05
Aug
Campi’s kitchen
This is what a professional kitchen must have looked like in 1580.
Two men quarter a calf, two women make pasta with a rolling pin, ...
03
Aug
The priest-chokers
Fancy some priest-chokers?
There are many types of pasta, with the most peculiar and imaginative names.
But perhaps no one like the...
26
Jul
Jefferson and his pasta-machine
There is a quality that perhaps only few people know about Thomas Jefferson: he was a gourmet, passionate about cooking and good food...
22
Jul
The Pasta eater
Little is known about the life of the Dutch painter Matthias Stomer.
We know he was born in 1600 near Utrecht, and that, passionate ...
20
Jul
Gastrophysics
As Professor Charles Spence from Oxford University has amply demonstrated, the taste of food depends not only on the sense of taste its...
15
Jul
The painting’s enigma
Is the old lady frying the eggs? Or poaching them?
This is the dilemma lying behind this splendid painting that Diego Velázquez, a S...
14
Jul
Pasta, water and salt
How much salt should you put in the pasta water?
The "1-10-100 rule”
First thing first, a necessary premise: “gastronomy” is not an...
12
Jul
Hot and Cold Pizza
Do you know why hot pizza is better than cold pizza?
And no, you can’t answer “it just i...
07
Jul
Crescent of the moon
"Croissant", a pastry named after the moon.
Well, not exactly the moon, rather a lunar phase.
Yes... its name derives from the expr...
