Talking about food today is talking about science and pleasure, about nature and culture, about technology and traditions. But talking about food today it also means to look far away, to make predictions and investments, to find the way to feed a growing number of people while protecting the environment.

From that starting point, the exhibition analyses how mankind has modified the nature in order to supply nourishment and how food, and the techniques used to cultivate, preserve and cook them, have modified our existence through the magnifying lenses of science. It is necessary to use the knowledge of agronomists, farmers, geneticists, anthropologists, chemists, sociologists, chefs and gourmets to address an issue that is too often treated superficially.

The exhibition’s tour is divided in five sections:

0. ENTRANCE

1. EVERYTHING COMES FROM SEEDS;

2. THE VOYAGE AND EVOLUTION OF FOOD;

3. SCIENCE IN THE KITCHEN;

4. SENSES: NOT ONLY TASTE.

HIGHLIGHTS:

_It is a subject that is fascinating and of universal significance.

_A multisensory exhibition: to watch, to listen, to touch, to smell and, of course, to taste.

_A multidisciplinary approach: agronomists, farmers, geneticists, anthropologists, chemists, sociologists and chefs, work in teams to build an accurate description of a subject that is too often treated superficially

_The exhibition is portable and scalable, with a modular layout that can be customized according to the needs of many types of venues.

_There is a high degree of interactivity, thanks to the presence of multimedia exhibits and installations.

_An excellent educational program is offered, with creative workshops designed for every level of education.

_ An exhibition with multiple connections and important commercial implications.