Chewing the Fat
Karima Moyer-Nocchi: Italian Foodways and the Myth of Authenticity
June 10, 2019
Pasta. Olive oil. Polenta. Much of Italian cuisine today has come to be defined by staples like these and their associated dishes (with strict recipes and rules to boot!). Yet how did we arrive at these ideas?
The Yale Sustainable Food Program(YSFP) is an organization committed to educating a generation of food literate leaders by creating opportunities for students to experience food, agriculture, and sustainability as integral parts of their education.
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