The project of the Historical Cooking Laboratory

To train graduates from the world of food, with a cut above the others also from the point of view of the history of food and the knowledge of the “ancient form” of flavours.

The Laboratory of Historical Cuisine was created in 2006 for the Degree Course in Economics and Food Culture (ECOCAL)at the Faculty of Agriculture at the University of Perugia. The objective of the project is to analyze the cultural relationship of humanity with food over the centuries. The work of the laboratory begins with the analysis of ancient texts and treatises of cooking that are studied from an anthropological as well as technical and historical point of view. The reproduction of ancient recipes involves a work of transformation and research that goes hand in hand with the transformation of lifestyles. he course aims to promote and spread the passion for the history of nutrition together with the visual and performing arts combined with the art of cooking.
The same students showed particular interest towards the possibility of partecipating in practical experience within the structure of the University of Flavours Perugia.