Breakout C2: Of Wild Grains and Olive Groves: Flavor, Biodiversity, and the Mediterranean Kitchen
Along with mitigating climate change, maintaining and restoring biodiversity is a critical issue for securing planetary health for this and future generations. In the case of the Mediterranean region—and its related traditional Mediterranean Diet and culinary heritage—this has multiple meanings. With its plant-forward character, the Mediterranean Diet broadly creates a lighter food systems impact on the natural world, leading to less loss of biodiversity. At the same time, the greater Mediterranean basin into the Middle East has been the source of many of today’s valued food crops—from olive oil and tree nuts to grains and greens—with their essential, biodiverse genetic material that demands preservation, in part because of future, untapped applications to human health. In this session, we’ll learn more about issues and opportunities around Mediterranean biodiversity and discover how chefs and bakers can engage customers to help build demand in support of its preservation, with a deep dive into whole-grain tartines (think local grains and Mediterranean-inspired toppings) as both a celebration of place and a canvas for culinary innovation.
Anne McBride, PhD (Deputy Director, Torribera Mediterranean Center, a joint project of The Culinary Institute of America (CIA) and the University of Barcelona; Program Director of the CIA’s Worlds of Flavor International Conference & Festival)
Aaron Brown (Associate Professor of Baking and Pastry, The Culinary Institute of America)
In Collaboration with the Torribera Mediterranean Center
Find more information at [ Ссылка ]
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The Culinary Institute of America: [ Ссылка ]
The CIA at Copia: [ Ссылка ]
CIA Foodies: [ Ссылка ]
CIA Restaurant Group: [ Ссылка ]
CIA ProChef: [ Ссылка ]
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
