Author Archives: Rhona

 

Tasty week – olive oil, wine technology and the physiology of taste

Jan 20

We’ve had a lovely oily tasty sniffy week, with our first oil tastings and some coaching on olfaction and taste thresholds. Our oil guy, Alessandro Bosticco, is an inspired teacher, a sommelier as well as an olive oil expert, and … Continue reading →

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Lodi: mozzarella and ricotta

Jan 18

We had a day out today, and watched some small scale mozzarella cheese making in the Istituto Sperimentale Lattiero Caseario/Institute of Dairy Science in Lodi, not far from Milan. The lab is equipped with a cheese making facility and over … Continue reading →

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Auto-indoctrination at the feet of Petrini

Jan 17

Monday was our first face to face meeting with Carlo Petrini, founder of Slow Food, and therefore our patron saint, since the University of Gastronomic Science fell out of the folds of the cloak of the Slow Food movement in … Continue reading →

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What a week: oil, food culture, slaughterhouses, sensory analysis – and a party

Jan 16

Lost some time last week to the flu, but it was a well parenthesised week nonetheless. We returned to classes on Monday with a lecture on olive oil history by our very own Allen J Grieco. It was an interesting … Continue reading →

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How I wish I were in England now

Jan 14

…for then I could rush out to the newsagent and buy a copy of the Independent on Sunday, and read Nancy’s poem which appears in its pages today. Since I am not and I cannot, instead I will browse the … Continue reading →

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