Monica Silva Photography

Eaten well The seven rules to recognize the good kitchen | Monica Silva Photography
Navigation Menu+

Eaten well The seven rules to recognize the good kitchen

Posted on Feb 3, 2014 by in Events, News | 0 comments

Roberta Schira - Mangiato Bene?

I have collaborated to this amazing project book by Roberta Schira, a woman I admire and am proud to have worked with. I took this picture among many others, thinking that even thou she writes books, she could have an image of impact and have the privilege to stand out from the crowd. The publisher chose for another shot for the back cover, a more simple one but I am always happy to have my name on it.
February 11, at Identità Golose the official presentation and the day after on the shelves of  the main bookshops all over the Country and abroad soon.

 

Finally a book that reveals the secrets of food critics and restrains the wild food review. 
A book  on the customer’s behalf but it’s also for the chef. 
A book that will change the way of ‘eating out’.

 

Roberta Schira MANGIATO BENE? The 7 rules to recognize the good kitchen Salani Publishing

Over 2 million Italians search for recipes and post comments on the web.

1 million  and a half  people in Italy search and writes reviews on TripAdvisor website.

Over 10 million photographs of dishes are shared and assessed each month on Instagram.

Over 1 million people follow Masterchef.

 

Everyone, today, gives ratings and reviews on recipes, menus, chefs and restaurants, food guides are not enough anymore. But in a world of foodies, gourmet and savages reviewers, who can be trusted? Where’s the evaluation criteria?

In this passionate, funny and useful book, Roberta Schira, for years well known  writer  on food culture and food critics, reveals the 7 universal and ever valid rules to recognize and evaluate the goodness of a gastronomic experience. Once you read it, you will be able to express an opinion through a vote from 0 to 10 on a dedicated form at the end of the book. In this animated debate theme, it focus on the gastronomic critique accompanied by top experts of food, economy and cultural world:

Piergiorgio Allegra • Maria Pia Ammirati • Fausto Arrighi • Camilla Baresani • Stefano Bonilli • Massimo Bottura • Oscar Farinetti • Pierfrancesco Favino • Maddalena Fossati Dondero • Camillo Langone • Paolo Marchi • Alessandra Meldolesi • Bob Noto • Davide Oltolini • Mario Peserico • Carlo Petrini • Maurizio Porro • Clément Vachon • Valerio Massimo Visintin

This book is for you if :

• You would like to give an intelligent answer to the question “Eaten well?”

• You would like to give a vote every time you leave the restaurant.

• Have you felt frustrated or confused for having paid an expensive bill or for not having had the courage to send back a dish.

• You think to be an aware customer and you know that a judgment on food has an economic and social impact.

• You are a chef or a restaurateur and at least once, reading a review, you have asked yourself: ‘What the hell has been applied to give me such a judgment?’

• You would like to have clear rules that help you to recognize good food and the perfect venue.

 

From Mangiato bene? The 7 rules to recognize the good kitchen

“The debate is open. Yes it is true , the word ‘rules’ in the subtitle seems a little bit demanding. Who has the courage to encode is pilloried and accused of immodesty . But don’t even try to start a rule list, means carry on in an endless blind road . If it is true that the food is equally history, science, economics, agriculture and politics, then the judgment on gastronomy influences more and more the daily life and the society. If I crush three vegetarian restaurants, I probably put down a  vegetables producer: food critics have a strong impact on economy, food is first of all economy; Petrini is right when he says that “Eating is the first agricultural act “. But this book goes beyond the product, this book  focus on the food  and catering theory. The logical process on the judgment of food is extraordinarily recent: during postwar period nobody was interested in the right balance between sour and bitter. It is extraordinarily West: nobody is interested about freshness of food where stale food doesn’t exist. Maybe Appelbaum is right: the ‘food revolution’ which involved half of the globe in the last twenty years and that has led to the proliferation of endless restaurants, actually has increased social inequality. Perhaps it is useless to search for a theory of rules around food and good food , maybe it’s better that we all stay just good food lovers without trying to understand, give an opinion, know who and what is behind out a dish of spaghetti or who produce a certain wine, oil, or bread. I say, ‘No, it’s not letting ourselves get infected by the fever of demagogy that become possible to step new roads’. Useful or not , consumerist or not, the judgment on food is a reality, let’s deal with it. The critique as an expression of opinion is so fallacious because humans are imperfect. This honest atemption to theorize about food is set on universal eater rules and for consciousness as a consumer, because the rules can be applied to any kitchen on every level, even in private homes. Because a theory is useful also for the cook, which feels himself understood and defended or unmasked, as in some cases, in a job of absolute sovereign. I call out all food lovers , I’m making melody to the awareness of good shared food: from the top restaurant, to the out of town trattoria or in a Sunday lunch at our friends. The judgment on food does not have to ‘power over’ , but the ‘power to. Change things, make known new talents, to help those who have no voice, to move the market: these are the goals and the consequences of writing about the world of food . With the awareness that we can make mistakes,  not with attempt to lie on omnipotency but to carry an individual task that needs to be carried out with responsibility.”

 

Roberta Schira is a writer, a publicist and a gourmet. She writes about food on different points of view: costume, psychology, fiction and status of women. She has published a dozen books: from treatises on food anthropology to novels, from Kitchen therapyy to Petronilla’s voices to Bon ton a tavola, to this new publication by Salani. As for her formation she is considered ‘psychologist of taste’; writes about culture and gastronomic critique for Corriere della Sera and many other national newspapers. She is one of the few Italian writer for www.finedininglovers.com,  promoter of the event The Fifty Best Restaurants in The World. She made her own Eleanor Roosevelt’s quote: “No one can make you feel inferior without your permission.”

ROBERTA SCHIRA OFFICIAL WEBSITE

ROBERTA SCHIRA FACEBOOK OFFICIAL PAGE

Salani Press Agency – Simona Scandellari – tel. 02/34597632 – 335/7513146 simona.scandellari@salani.it

Salani Event Office  – Giulia Tonelli – tel. 02 / 34,597,632 – ufficiostampa@salani.it

 

Submit a Comment