THE NUTRITIONAL VALUE OF MEAT I 13The Mediterranean Diet is the result of millennia of exchanges of food and cul-tures between people from all the coun-tries bordering the Mediterranean basin. This model, known to be one of the health-iest and most balanced, in the twentieth century has characterised the eating hab-its of the inhabitants of the Mediterrane-an region, o…
This open access book gathers the contributions from the Design! OPEN International Conference, held in Parma, Italy in May 2022. The conference explored the multidisciplinary aspects of design starting from its dimensions: objects (design as focused on the object, on its functional and symbolic dimension, and at the same time on the object as a tool for representing cultures), processes (the d…
Between the nineteenth and twentieth centuries, contemporary culture and philosophy in particular encouraged an energetic reappraisal of the sensible life as an integral part of corporeity and intermediation between humans and ‘their’ world. ‘Sensibility’ evokes an interface relationship with the world, while the ‘sensorium,’ a distinct term/concept that is related to the former, ex…