Gigi Berardi reads FoodWISE—what the lessons of the book mean to her. Right now, it’s all about tomatoes.
Category: FoodWISE blog
FoodWISE, my food imaginary—good tomatoes and good art
Gigi Berardi reads FoodWISE, on her food imaginary, and offers an image of wild varieties of tomatoes, and of a 17th century Italian trailblazer— Artemisia Gentileschi—and her beautifully wild creations.
FoodWISE, food quality, food partnerships—and when is bread nor bread?
Gigi Berardi reads FoodWISE, concluding her section on sensory science in our personal world of food, and leaving us with this sobering story: bread in Ireland? Image: Unsplash
FoodWISE and county fairs, and that carbon footprint
Gigi Berardi reads FoodWISE, more on olive oils, standardization, county fairs—and that carbon footprint.
FoodWISE and the quality of food—carbon footprint
Gigi Berardi reads FoodWISE, on the quality of food—that delicious-tasting olive oil, and reflects on our carbon footprint.
FoodWISE and the taste of good
Bergen: strong tastes, mild tastes Gigi Berardi continues tonight, talking about sensory sciences and measuring “good.” A story that disappoints—sanitation and isolation failures—from The Washington Post
FoodWISE—and the wisdom of diversity of foods—yes or no?
Gigi Berardi reads FoodWISE, on sensory sciences and the wisdom of eating a variety of foods—in terms of developing our appreciation for quality. Although, here, a counter idea: does variety of vegetables matter?
FoodWISE and the challenge of artisanal foods in sensory science—and good news on COVID response
Emily’s stuffed tomatoes, using heritage tomatoes Gigi Berardi reads FoodWISE, on the challenge of working with artisanal foods in sensory science—and good news on COVID response. Read here: COVID response in Africa
FoodWISE, science, labor
Image: Unsplash. Gigi Berardi reads FoodWISE, on science and reflects on labor issues, as here: labor.
FoodWISE and a new sugar
Gigi Berardi reads FoodWISE, more on sensory science, and introduces a new kind of sugar.