The Consulate of Italy in Detroit, the Istituto di Cultura in Chicago, the Dante Alighieri Society of Michigan in collaboration with the Italian Program in the Department of Classical and Modern Languages, Literatures, and Cultures at Wayne State University, the Federazione Abruzzese del Michigan, the Italian American Cultural Society (IACS), the Italian American Club of Livonia Charitable Foundation (IACLCF) presented “The Extraordinary Italian Taste, I Settimana della Cucina Italiana nel Mondo” an extraordinary plan to support the internationalization of Made in Italy brand.
Two events planned:
November 14th – live cooking demonstration coordinated by chef Adam Weisell and iron Chef America Judge Mario Rizzotti acclaimed television personality and Italian culinary expert.
Starting from this year, the Italian Ministry of Foreign Affairs and International Cooperation, the Ministry of Education, University and Research, and the Ministry of Agriculture, Food and Forestry have signed a memorandum of understanding to promote High Italian Cuisine (Alta Cucina Italiana). This agreement has, among other things, resulted in the establishment of the Week of Italian Cuisine in the World.
The 2016 edition is identified by the logo “The Extraordinary Italian Taste, The Week of Italian Cuisine in the World, 21 to 27 November 2016” and will represent the pinnacle of promotional activities that have taken place throughout the year, in support of the internationalization of the Made in Italy brand.
Il Ministero degli Affari Esteri e della Cooperazione Internazionale, il Ministero dell’Istruzione, Università e Ricerca e il Ministero delle Politiche Agricole, Alimentari e Forestali hanno sottoscritto un protocollo d’intesa per la promozione dell’Alta Cucina Italiana con la realizzazione della Settimana della Cucina italiana nel Mondo atto a valorizzare la ricchezza della tradizione enogastronomica nazionale nelle sue molteplici varietà regionali e culturali.
La Settimana è identificata dal logo “The Extraordinary Italian Taste, I Settimana della Cucina Italiana nel Mondo” e rappresenta l’apice delle attività di promozione che si svolgono durante l’anno, avvalendosi del sostegno del piano straordinario di internazionalizzazione del Made in Italy.
November 16th: “The roots of Italian Taste: revisiting seven thousand years of culinary traditions” Many of the Italian traditional ingredients can be tracked back to prehistoric time, since the first domesticated plants have been cultivated during the neolithic. This historical overview, based on recent archaeological and ethnohistorical research, explores the past lives of Italian traditional food from Romans’ cookbooks to Medieval monasteries and fascist propaganda.
~~~ A lecture by Laura Motta, PhD, Assistant Research Scientist at the Kelsey Museum of Archaeology and the Museum of Anthropology, The University of Michigan. Prof. Motta specializes in Bioarcheology and Archaeobotany.
Film screening: La Cena by Ettore Scola with the introduction by Elena Past Associate Professor of Italian – Associate Chair, Classical and Modern Languages, Literatures, and Cultures