How Bartolomeo Scappi Transformed Renaissance Cooking Bartolomeo Scappi, the famed Renaissance chef, was more than just a cook in a noble court. He served as personal chef to several popes and compiled one of the earliest and most detailed cookbooks of the Renaissance. His work, Opera...
Introduction: The Kitchen’s Role in Climate Change Climate change is often linked to industries like transportation, energy, or construction. But there’s one surprising contributor we encounter every day—our food choices. What we eat, how we cook, and where our food comes from all have an environmental...
Introduction: A New Culinary Ethos In today’s world, food is more than just nourishment or indulgence—it is a significant contributor to environmental impact. As concerns about climate change, food waste, and ethical sourcing rise, the culinary world is evolving with a new wave of eco chefs...
Pasta alla Siciliana’s Arab origins trace back to a time when North African emirs ruled parts of Sicily. The dish, known today for its bold flavors—eggplant, tomato, garlic, and basil—has deep connections to Arab-Sicilian cuisine. Arab roots of Pasta alla Siciliana reveal how conquest and culture...
Introduction: The Rise of Urban Agriculture As cities expand and populations rise, the demand for fresh food close to home is growing rapidly. Urban growers are redefining the urban landscape, transforming rooftops, balconies, and abandoned lots into lush, productive spaces. This movement, known as urban farming,...
