the languages of food: recipes, experiences, thoughts

the languages of food: recipes, experiences, thoughts by LLARIA CAVALLINI. paperback edition. ISBN: 9788887960488.

Exchanging ideas, creating projects, establishing collaborations: these are events that often take place around a table during a meal and in moments of conviviality, where the quality of the conversation becomes warmer and more empathic. In Reggio Emilia, the choice of having a kitchen in each of the municipal infant-toddler centers and preschools has always conveyed a strong meaning, both pedagogical and cultural. The kitchen represents a sort of gastronomic "resistance" that safeguards diversity and values and respects different tastes, religious choices, and medical indications. The kitchen is a place for listening to the families and their habits, as well as for orientation toward the community, where lunchtime becomes a space and context of relationships and encounters with the world. This is the backdrop for a "cookbook" made up of good recipes, experiences, projects, and thoughts that are constructed and take shape in and around the kitchen.