{"id":14227,"date":"2023-04-12T09:00:00","date_gmt":"2023-04-12T07:00:00","guid":{"rendered":"https:\/\/fondazionefiladev.ive.ai\/?p=14227"},"modified":"2023-03-02T11:38:51","modified_gmt":"2023-03-02T10:38:51","slug":"behind-the-scenes-stories-of-diets-and-food-regimens","status":"publish","type":"post","link":"https:\/\/fondazionefiladev.ive.ai\/en\/behind-the-scenes-stories-of-diets-and-food-regimens\/","title":{"rendered":"BEHIND THE SCENES: STORIES OF DIETS AND FOOD REGIMENS"},"content":{"rendered":"\n<div class=\"box-blog\">\n<p>\nTuscan painter Jacopo Carucci, also known as Pontormo (1494 \u2013 1557), wasn\u2019t simply the most brilliant protagonist of Italian Mannerism, but also an eccentric, moody person, perfectly represented by the diary he personally wrote between 1554 and 1556. The so-called \u2018Libro mio\u2019 presents the artist describing his <strong>healthy eating plate<\/strong>: each dish is presented through the single ingredients, every meal goes along with the emotions he felt before and after it, giving us an incomparable statement of culinary idiosyncrasy.\n<\/p>\n\n<p>\nActually, the evolution of eating human behaviors has been dealing with many food regimens that have anticipated contemporary practices and given us very curious characters as well. One of them was certainly French lawyer and writer Jean Anthelm Brillat-Savarin (1755 \u2013 1826), the author of <em>Physiologie du go\u00fbt<\/em> (Physiology of Taste): published in 1825 (with an introduction by Honor\u00e9 de Balzac), the essay is the first, modern reflection on the relationship between the human being and food. <em>\u2018Every overweight treatment has to start with these three concepts of absolute theory: eating sobriety, sleep self-restrain, motion (by walking or horse). Among meats, choose chicken and beef; just eat the bread\u2019s crust\u2019<\/em>, he wrote encouraging the assimilation of <strong>white meat and few carbs<\/strong>, anticipating an approach that has been highly successful through the years. \n<\/p>\n\n<p>\nInventor of modern gastronomy, Brillat-Savarin inspired a parterre of atypical figures. American Presbyterian minister Sylvester Graham (1794 \u2013 1851) organized retreats characterized by food regimens <strong>without meat and sugar<\/strong>: his philosophy \u2013 we would describe it <strong>vegan<\/strong> today \u2013 was aimed at \u2018fighting\u2019 against the spread of alcohol, tea, coffee and spices, defined \u2018sinful\u2019 by Graham himself. In the Victorian London, notable English undertaker William Banting (1794 \u2013 1851) wrote <em>Letter on Corpulence, Addressed to the Public<\/em>: published in 1863 at his own expense, the essay describes a personal challenge to overweight, highlighting a protein-based program plenty of meat and fish, and hostile towards bread, milk and beer. Even despite its lack of scientific objectivity, Banting\u2019s <em>Letter<\/em> soon became popular among English gentlemen, and \u2018to bant\u2019 became synonym of eating self-restraint.\n<\/p>\n\n<p>\nToday university faculties such as Food and Human Nutrition Sciences are widespread to educate skilled, able professionals. We\u2019re speaking about <strong>dietitians<\/strong> (doctors that graduated in Medicine and Surgery, later specialized to provide pathology diagnosis, diet prescriptions, meds and exams), <strong>nutritionists<\/strong> (biologists with proper knowledge to consider nutrition needs, elaborate food plans and work in the realm of food education), <strong>healthcare professionals<\/strong> who implement diets and check their being acceptable. Their work also attracts the interest of UNESCO, that defined the Mediterranean Diet (conceived by American physiologist Ancel Keys in the 1960s) Intangible Cultural Heritage of Humanity, for its being <em>\u2018a mix of skills, knowledges, rituals, symbols and traditions, spanning from landscape to food\u2019.<\/em>\nOur beloved Doctor <strong>Irene Macr\u00ec<\/strong> is a Biologist Nutritionist too, and works with Doctor <a href=\"https:\/\/fondazionefiladev.ive.ai\/en\/courtside-stefania-intonti\/\">Stefania Intonti<\/a> \u2013 to give monthly advices to the Foundation\u2019s followers Facebook and Instagram. Alimento in movimento (\u2018Moving Food\u2019) is the social event through which she gives food informations, protein-based choices, virtuous uses of condiments, with a special look for those who practice sports. Follow her, through this <a href=\"https:\/\/fondazionefiladev.ive.ai\/en\/courtside-irene-macri\/\">interview<\/a> too!\n\n<\/p>\n\n<div class=\"box-suggest-newsletter\">\n<p>Would you like to receive &#8220;Wonnie News&#8221;? Subscribe <a id=\"link-wonnie-letter\" href=\"#box-newsletter-footer\">here<\/a>!<\/p>\n<\/div>\n<a class=\"box-go-homeblog\" href=\"\/en\/blog\">Back to the articles!<\/a>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tuscan painter Jacopo Carucci, also known as Pontormo (1494 \u2013 1557), wasn\u2019t simply the most brilliant protagonist of Italian Mannerism, but also an eccentric, moody person, perfectly represented by the diary he personally wrote between 1554 and 1556. The so-called \u2018Libro mio\u2019 presents the artist describing his healthy eating plate: each dish is presented through [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[956,662,204,216,957],"class_list":["post-14227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-diets","tag-doctor","tag-fila-2","tag-fondazione-fila-museum-2","tag-food-regimens"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>BEHIND THE SCENES: STORIES OF DIETS AND FOOD REGIMENS<\/title>\n<meta name=\"description\" content=\"The blog event devoted to our social is today inspired by Alimento in movimento (\u2018Moving Food\u2019) and Doctor Irene Macr\u00ec for a historical focus on food regimens.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fondazionefiladev.ive.ai\/en\/behind-the-scenes-stories-of-diets-and-food-regimens\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BEHIND THE SCENES: STORIES OF DIETS AND FOOD REGIMENS\" \/>\n<meta property=\"og:description\" content=\"The blog event devoted to our social is today inspired by Alimento in movimento (\u2018Moving Food\u2019) and Doctor Irene Macr\u00ec for a historical focus on food regimens.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fondazionefiladev.ive.ai\/en\/behind-the-scenes-stories-of-diets-and-food-regimens\/\" \/>\n<meta property=\"og:site_name\" content=\"Fondazione FILA Museum\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/fondazionefila\/\" 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