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Editorial activity

THE MONTHLY MAGAZINE "CIVILTA' DELLA TAVOLA"
One of the expressions of our editorial activity is the publication of the monthly Magazine, body of information about the Accademia's activity, where topics of a cultural and gastronomical nature are regularly discussed: from such general topics as, for instance, alimentary security or the pursuit of and respect for quality, to the summary of subjects treated at mono- or plurithematic round-table discussions organised by the Accademia or by the Delegations. Moreover, the magazine dedicates some space to the supervision and evaluation of the capacities of the restaurateurs who host the convivial thematic events, which are organised by the Symposiarchs of the various Delegations.

THE RESTAURANT GUIDE
In the Restaurant Guide, the scrupulousness, attention, interest and experience of approximately three hundred Delegates, provides, through the continuous supervision of the public table, an overview, as complete as possible, of the condition of Italian as well as international cuisine. The guide, which is unique in its kind, highlights and grades, with a variable number of "little temples" (from one to four), those establishments where professionalism and hospitality are successfully combined, and where, furthermore, the chef is capable of complementing the genuineness of the products with proposals linked to the values of local classical tradition and with those innovative proposals of an ever evolving tradition.

THE GOOD TRADITIONAL TABLE
Delegates, Regional Coordinators, Regional Study Centre Directors and Academicians collaborated to review several establishments whose cuisine respects the values of their local culinary traditions.

THE ACADEMY COOKBOOKS

FOOD CULTURE LIBRARY 
With this new biannual book series published by Bolis Edizioni, the Italian Academy of Cuisine shares the results of its research and studies not only with Academicians but also with the general public.
The original contents present in the Cultural Gastronomic Itineraries series have been updated, integrated and supplemented with a wealth of elegant and visually remarkable images. The first volume to be published, Sauces and Gravies in Regional Cooking Tradition (I Sughi e le Salse nella cucina della tradizione regionale), was presented to the press in November 2016.

THE MONOTHEMATIC LEAFLETS
The monothematic Leaflets
constitute a praiseworthy collection of publications sorted by theme and dealing with the issues discussed on the occasion of the most important conventions promoted by the Delegations or the Accademia throughout the year. This is an editorial initiative which offers the opportunity to focus on issues and phenomena concerning the civilisation of the table in this country, which represent an inestimable patrimony of popular history and national custom.

THE GASTRONOMIC CULTURE ITINERARIES
With this new publication, the Italian Academy of Cuisine will revive a glorious title from its early history, The Itineraries of the Good Table,  originally published in the 1970s.  However this initiative will take a new approach and include new ideas and perspectives:  those of The Gastronomic Culture Itineraries which have a different gastronomic theme each year.  They are dedicated to the research and study of an Italian culinary product that has a "universal" value based on a systematic regional profile that gives each edition particular value not only culturally but also scientifically. 

THE GASTRONOMIC CULTURE COLLECTION
The Gastronomic Culture Collection represents the Accademia’s contribution to the further study of cultural themes relating to the past, present and future of the gastronomic panorama. The rapid changes to life style and alimentary habits and the succession of short term fashions represent elements which must be evaluated in a competent and serious manner to avoid creating alimentary chaos together with confused values and behaviour in society and for the individual. From the study of the precious values of the past and its traditions and a deep analysis of the present, the Accademia intends to use this collection to trace the guidelines of an harmonious gastronomic-cultural route for the future.