Seminar Series of the Faculty of Applied Sciences - "Why Italian Cooking can be Considered as a World Heritage? Prof. Massimo Montanari

Bologna üniversitesinden Ortaçağ uzmanı, ünlü yemek tarihçisi Emeritus Profesör Massimo Montanari Gastronomi ve Mutfak Sanatları Bölümü tarafından düzenlenen konferansta  İtalyan mutfak kültürünün UNESCO Somut Olmayan Kültürel Miras adaylık sürecini ve adaylık dosyasında yer alan bilgiler doğrultusunda, " Why Italian cooking can be considered as a world heritage? " başlığıyla İtalyan mutfağının ne olduğunu ve ne olmadığını tanımlayan  argümanları anlatacak.

 Tarih: 10 Kasım 2025

Yer : AB2 -1. Kat - Banket Odası

Zaman: 14:15

Katılım için:

 https://forms.gle/etUrqespSoEGQgDE6 

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Massimo Montanari (1949) is emeritus professor of Medieval History at the University of Bologna, where he founded the Master “History and Culture of Food”. His research has been directed towards agrarian history (rural landscape, peasant work, agrarian contracts) and the history of food. His most innovative and successful studies have been those about food history; a pioneer in this field of research, his works are now considered classics and have been translated into several languages all over the world. He published dozens of essays and more than thirty books.

Montanari held seminars and conferences in many European countries, Japan, the United States, Canada, Latin America. He was the first editor-in-chef of the international review “Food & History”, published by the Institut Européen d’Histoire et des Cultures de l’Alimentation (Tours). He is a member of the Académie Royale de Belgique, of the Marinha du Portugal Academy, of the Academy of Sciences of the Institute of Bologna. In 2012 he was awarded the Rabelais Prize by the Institut de France, intended for personalities who have distinguished themselves internationally in the study, dissemination and promotion of food culture. In 2002 he was awarded by President Azeglio Ciampi the title of Officer to the honor of the Italian Republic for scientific merits.

He chaired the scientific committee for the nomination of Italian cooking as an intangible cultural heritage of humanity.