Carola Traverso Saibante

Carola Traverso Saibante

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Mangosteen from A to Z: 26 Things to Know
Article
Mangosteen from A to Z: 26 Things to Know
A list of mangosteen facts and figures you can't miss: varieties, nutritional facts and how to enjoy this tropical fruit at its best.
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Article
Different Prices for Different Customers: a New Restaurant Concept?
A restaurant in Los Angeles is launching a brand new dining concept: different prices depending on the area where the venue is hosted. Let's have a look at it.
Amaranth, the Comeback of an Aztec Food
Article
Amaranth, the Comeback of an Aztec Food
In the wake of quinoa, amaranth – a so called "pseudo grain" rich in proteins – is becoming a popular alternative to wheat and rice.
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The Map of Food Opposites
Food is culture, to a much greater extent than we imagine: anthropologist Antonio Guerci explains why food is a system of dichotomies to simplify complexity.
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Article
Sustainable Meat: is a Lower Environmental Impact Possible?
Net consumption will increase by 20% in 10 years, the UN predicts: that's why more "sustainable" meats, less costly in environmental terms, are spreading.
The Sweet Success of Natural Sugar Alternatives
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The Sweet Success of Natural Sugar Alternatives
Research confirms that consumers seeking healthy alternatives to sugar are increasing: here's a list of some of the most popular natural sugar substitutes.
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Natural Food Colouring, a Tasty Palette
Yellow, red, green, even black or silver. Healthy and unexpected at the same time: check out a list of natural food colourings, widespread in the food industry.
Neurogastronomy, When Science Meets Taste
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Neurogastronomy, When Science Meets Taste
A double interview with scientist Dan Han and chef Fred Morin, founders of the International Society of Neurogastronomy.
Hawaiian Poke, the New Raw Fish Trend
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Hawaiian Poke, the New Raw Fish Trend
After sushi, carpaccio or ceviche, the worldwide success of raw fish continues in the form of "poke", a salad from the Hawaii islands. Find out more about it.
Pulses, a Resource to Celebrate
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Pulses, a Resource to Celebrate
The United Nations declared that 2016 will be the International Year of Pulses: here is a closer look at the types of pulses and the main producing countries.
When Food Give a Master Class: World University Courses
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When Food Give a Master Class: World University Courses
A chat with Simone Cinotto, University of Gastronomic Sciences (Italy): "Food is no longer about production alone, it is also a question of communication".
In Praise of the Jellyfish, from Menace to Resource
Article
In Praise of the Jellyfish, from Menace to Resource
Low in calories, with a very interesting texture, jellyfish represent the latest frontier when it comes to alternative seafood resources.