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Good Food Good Mood COMENIUS Multilateral school partnerships 2012-1-GB1-COM06-18592-9 From Italian Unification to Mediterranean dietFrom Italian Unification.

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Presentation on theme: "Good Food Good Mood COMENIUS Multilateral school partnerships 2012-1-GB1-COM06-18592-9 From Italian Unification to Mediterranean dietFrom Italian Unification."— Presentation transcript:

1 Good Food Good Mood COMENIUS Multilateral school partnerships GB1-COM From Italian Unification to Mediterranean dietFrom Italian Unification to Mediterranean diet By Mocean

2 National Gastronomy and food consumptions at the end of 19° century Although Italy reached its national unity in 1861,it still remained divided on multiple fronts: the many dialects, traditions of each province, but especially Italy was divided in the kitchen. Accompanied in the bright atmosphere of patriotism, after the unification of Italy,it was attempted several times to make an inventory of regional recipes to build an Italian cuisine identity.Although Italy reached its national unity in 1861,it still remained divided on multiple fronts: the many dialects, traditions of each province, but especially Italy was divided in the kitchen. Accompanied in the bright atmosphere of patriotism, after the unification of Italy,it was attempted several times to make an inventory of regional recipes to build an Italian cuisine identity.

3 Pellegrino Artusi The most important work in this field was "Science in the Kitchen and the Art of Eating Well", written by Artusi Pellegrino in It was a practical manual for families containing 790 recipes and even a manual for the "weak stomachs" but all the recipes belong to noble/ rich classes and do not represent the total reality of the period. The manual was a great success and a scholar asserted that he did more than Alessandro Manzoni was able to do. It still remains a “must” in Italian CookingThe most important work in this field was "Science in the Kitchen and the Art of Eating Well", written by Artusi Pellegrino in It was a practical manual for families containing 790 recipes and even a manual for the "weak stomachs" but all the recipes belong to noble/ rich classes and do not represent the total reality of the period. The manual was a great success and a scholar asserted that he did more than Alessandro Manzoni was able to do. It still remains a “must” in Italian Cooking

4 Italian consumes of working classes at the end of the 19th century After national unity (1861)Italy lived in a situation of poverty and nutrition of low classes was absolutely insufficient There was a significant difference in the amounts of food in the three regions Cereals and vegetables prevail, meat and fish have a marginal weight. One thing that seems to be a unifying the nation is the Italian wine. Kilos/Litres per week (From an investigation of the Government) NorthCentreSouth bread4,595,327,20 pasta0,411,292,03 rice1, ,12 Fresh meat Salted meat0, ,12 cheese0,210,350,32 Milk (litres)0,780,201,25 vegetables1,591,282,50 Wine (litres)3,075,245,70

5 Effects of a poor diet In the North people ate approximately 200/250 grams of polenta ( corn flour cooked with water ) which corresponds to 1000 grams of cooked product. This situation produced what was called the 3 “d” disease : dementia, diarrhea, dermatitis. In addition poor people had a diet low in meat, but rich in grains and vegetables and were often affected by pellagra, vitamin deficiency anemia, rickets, scurvy : the situation was not romantic!

6 An old saying described the situation: “ for the holidays all the wrinkles are removed from the stomach” ( of course because they could eat more!) «Il mangiatore di fagioli» di Annibale Carracci ( ).

7 From 1861 to 2007 Vegetal proteins ; animal proteins; vegetal fats; animal fats; carbohydrates; alcohol. It increased fats and animal proteins and decreased vegetal proteins and carbohydrates

8 The poor start of the Mediterranean diet However, eating in this way people did not realize that they were starting what are today considered the basic principles of the Mediterranean diet even if their poor and low quality food was not certainly healthy as the Mediterranean diet is today considered.However, eating in this way people did not realize that they were starting what are today considered the basic principles of the Mediterranean diet even if their poor and low quality food was not certainly healthy as the Mediterranean diet is today considered.

9 The Mediterranean Diet The primary energy of life is the food!

10 If the food is energy then we have to acknowledge that the current power system is bankrupt Now for the food we have lost the perception of the difference between value and price. We are all very careful about how much it costs, not to its value, that is all that we can have back. We need to pay more attention to what we eat and how we treat ourselves. We can do it by eating with the "Mediterranean Diet“ principles.

11 The Mediterranean Diet is a nutritional model recognized by UNESCO, inspired by the traditional dietary patterns of the four countries of the Mediterranean: Italy, Greece, Spain, Morocco. Thanks to it, we live better, eat healthy and reduce the incidence of vascular disease.

12 It represents a set of skills, knowledge, practices and traditions ranging from farm to table, including the crops, fishing, conservation, food processing, preparation and consumption of food. It is characterized by a nutritional model constant in time which consists of: olive oil, cereals, fresh or dried fruit, vegetables, fish in moderation, dairy products and meat mostly white (chicken, turkey, rabbit), condiments, spices, accompanied by wine or infusions respecting the traditions of each community. For many people, the Mediterranean diet has become a life style ( Just to remember Michelle Obama's significant commitment with which in recent years has promoted in U.S.A and, in particular, among children and their families, a healthy lifestyle based on the fundamental principles of the Mediterranean Diet). It promotes social interaction: food in common is the basis of social customs or holidays, shared by a community.

13 The Mediterranean Diet ensures the preservation and development of traditional activities and crafts linked to fishing and farming communities of the Mediterranean, respecting the environment.The Mediterranean Diet ensures the preservation and development of traditional activities and crafts linked to fishing and farming communities of the Mediterranean, respecting the environment. It also respects biodiversity, uses and defends local products and ensures sustainability.It also respects biodiversity, uses and defends local products and ensures sustainability.

14 Mediterranean diet and sustainability If we compare the Mediterranean food pyramid and the environmental pyramid we can see that the environmental impact of the most consumed products is very low. On the contrary the highest impact is represented by the products that should be consumed in small quantities.If we compare the Mediterranean food pyramid and the environmental pyramid we can see that the environmental impact of the most consumed products is very low. On the contrary the highest impact is represented by the products that should be consumed in small quantities.

15 Thank you!


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