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Conference ‘La dieta mediterranea: storia, cultura e scienza tra passato e futuro’ (The Mediterranean diet: history, culture and science between past and future)
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Conference ‘La dieta mediterranea: storia, cultura e scienza tra passato e futuro’ (The Mediterranean diet: history, culture and science between past and future)

Categories: Culture and creativity -Food and Wine
VI Week of Italian Cuisine in the World in Lyon.
Settimana della Cucina Italiana nel Mondo
Settimana della Cucina Italiana nel Mondo

On November 26, on the occasion of the VI Week of Italian Cuisine in the World, the Italian Cultural Institute of Lyon presents the conference ‘La dieta mediterranea: storia, cultura e scienza tra passato e futuro’ (The Mediterranean diet: history, culture and science between past and future).

Brought to you by the ‘Ancel Keys’ Institute of Higher Education, the conference will be run by Professor Donatella Cembalo and Professor Filomena Esposito and will cover the following topics:

  • The Mediterranean Diet between history, culture and science;
  • Ancel Keys and the Seven Countries Studies;
  • Cuisine in the Mediterranean Diet and the food pyramid;
  • Mediterranean diet and sustainability: topicality in the 2030 agenda.

More information can be found at iiclione.esteri.it.

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