Partners and contributors
ORGANIZATION
The House of Food(Casa del Cibo) by Dafne Chanaz is the roman knot for the publisher Terranuova, because the editor is the heir to a thirty year movement which has always connected those who treat ecology and food, the first supporters of organic food, and eco-villagers. The books and magazine are generally available at the events organized at Casa del Cibo.
Dafne collaborates every year with the University of Seattle (UW) on Culture and Politics in Food, a program in which she has the honor and joy of teaching together with Prof. Ann Anagnost, someone with unique humane and intellectual qualities.
We collaborate with Panta Rei and with Buona Terra on Lake Trasimeno, two places which offer all round environmental education, in a context which is both harmonious and innovative. Some of their courses can be also be attended by us from Rome, and vice versa.
We often work with Città dell’Altra Economica (city of the other economy), which hosted the Roman Festa della Pasta Madre in 2013 for example and which hosts the earthenware stove which we built.
Teaching and colorations are also in the works with John Cabot University.
We support the Rete di Semi Rurali (rural seeds web) and the Italian WWOOF web.
COLLABORATORS
At Dafne Chanaz’s Casa del Cibo, you can attend seminars by professionals and experts like:
• the greatest expert on Italian cuisine in the world Vittorio Castellani aka Chef Kumale’(www.ilgastronomade.com) and Freelance journalist and insatiable “gastro-nomad”, who alternates between study and research of world cuisines (he has written 18 books on the matter) and the work of communication, organization of events and pedagogy.
• Dr. Cristina Vittorini, a nutritionist and expert in nutritional biotherapy.
FUTURE COLLABORATIONS
The realities with which there is constant dialogue and a fertile terrain:
• Zolle because more than anyone else in Rome, they have actualized the offer of a food chain on a local level.
• The American Academy and in particular the Sustainable Food Project, a unique example of a 5 star and zero km canteen, which moulds interns to popular and seasonal cuisine.
• The Scuola Popolare di Musica di Testaccio (the Testaccio popular school of Music)which like us teaches improvisation.
PAST COLLABORATIONS
It has been a long journey and many people have contributed along the way. To each of these individuals, Dafne extends her special thanks: the farmers of the terra/Terra movement who have inspired in large part her doctoral research; the university of Florence and in particular Prof. Alberto Magnaghi who supported her and allowed her to inaugurate a new area of research: that of the relationship between the city and the country through food. Lucilla Pezzetta believed in the project and contributed to it in 2008, when the historic Confraternita’ della Pasta Madre was founded; Ben Hirst, chef at Necci, who permitted her to hold her first wonderful breadmaking classes; Annalisa Melis, who collaborated on the first classes in the “Metissage” series and the 2010 “Tempeste di farina”; Angelo Belli and Zoc, who hosted the world cuisine courses; Emma Hetnar and Sarah Ross, who contributed to the first editions of the Culture and Politics of Food in 2011 and 2013; Niccolò Tacconi, who helped plan and build the terrace vegetable garden; Mariangela Ascatigno, who believed in the project and intensely contributed to it in a pioneering and creative 2013; Giusy Sansone, who brilliantly gave her soul to the realization of the first Roman Festa della Pasta Madre.
