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Taste Bud Time Machine:
a journey through Italy’s food
Eusebi Deli
10 October 2017
From the Romans to the modern day, guests were taken on a journey of Italian cuisine through art, trade, geography, accompanied by traditional dishes made with authentic ingredients and recipes.
Have you ever wondered how your favourite Italian recipes have developed since the time of ancient Rome to the present day? Can you imagine what ingredients and flavours the people living in the Italian peninsula cooked with and tasted throughout the ages?
Following the chronology of a series of important events throughout history, a special menu was developed to be served in parallel with the presentation in order to create a truly immersive and sensory experience. Each dish also highlighted seasonal ingredients sourced from both Scotland and Italy.
Following the chronology of a series of important events throughout history, a special menu was developed to be served in parallel with the presentation in order to create a truly immersive and sensory experience. Each dish also highlighted seasonal ingredients sourced from both Scotland and Italy.
THE MENU
focaccia, EVOO and rosemary
The event was in collaboration with Eusebi’s Deli and Slow Food Youth Network Scotland as part of the running collaboration with CCA Glasgow’s Cooking Pot series. The principal aim of the series is to gather people from across Glasgow in order to enhance their awareness of food through creative engaging activities, screenings and pop-up meals.
focaccia, EVOO and rosemary
polenta
pantesca salad
chestnut pappardelle
orange, fig and fennel salad
ox tongue
fresh tomato sugo fettuccine
The event was in collaboration with Eusebi’s Deli and Slow Food Youth Network Scotland as part of the running collaboration with CCA Glasgow’s Cooking Pot series. The principal aim of the series is to gather people from across Glasgow in order to enhance their awareness of food through creative engaging activities, screenings and pop-up meals.
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Savouring the Seven Seas:
a culinary journey through Europe’s food trade history
Eusebi Deli
23 January 2018
Have you ever wondered how our favourite ingredients arrived on our plate? Can you imagine what flavours the merchants brought to the Old World which changed our perception of eating? What stories surround these events?
Whilst enjoying several seasonal dishes prepared by Eusebi’s, guests we’re taken on a culinary journey around the world. They followed ancient trade routes and discovered how they transformed the way we eat today. With the help of maps and photographs, they discussed archaeology, art, religion, anthropology and, most importantly, food, unlocking secrets hidden in the stories of spices, crops and discovering where many of Europe’s favourite crops, fruits and vegetable came from originally.
THE MENU
scarpetta
winter cauliflower
ricotta gnocchi
genovese ditali with leek pesto
pinsa parmigiana
potato wedges, dill, garlic, rosemary
bombolone
The event was in collaboration with Eusebi’s Deli and Slow Food Youth Network Scotland as part of the running collaboration with CCA Glasgow’s Cooking Pot series. The principal aim of the series is to gather people from across Glasgow in order to enhance their awareness of food through creative engaging activities, screenings and pop-up meals.
Eusebi Deli
22 January 2020
22 January 2020
Can you imagine the beer that Egyptians used to drink and why it's so different from the one we drink today? Have you ever wondered how your favourite types of bread have developed from the time of ancient cultures to the present day?
This was an evening of discovery into the symbology and history of grains. Cereals are still among the main sources of nourishment around the globe, but they are also surrounded by interesting stories hidden behind names of recipes or rituals of production.
Introduced by Viviana (Public Engagement Curator at The CCA), Slow Food Glasgow members Amy and Federico spoke of the social and anthropological importance of bread, beer and pasta, often food staples and symbolic mediums at the same time. They delved into a treasure troves of bygone writings and archaeological discoveries to share ancient secrets of beer, whisky, bread, pasta and pizza; also sharing who was in charge of their production, where they were made, and what other kinds of foods shared the same space within the bakers' ovens. Some incredibly unique, traditional dishes were made. During the evening guests were immersed in several delicious, often forgotten flavours.
The event was a great way to meet new people and Slow Food friends while sharing something we care about: stories about food. Some interesting curiosities were unveiled, and all left feeling full of knowledge and good food.
THE MENU
Birra Salento beers: triple IPA, lager
polenta chips
focaccia
assorted Pinsas (Roman-style pizza)
giant beetroot macaroni
The event was a great way to meet new people and Slow Food friends while sharing something we care about: stories about food. We unveiled some curiosities and all left feeling full of knowledge and good food.
The event was hosted by one of Glasgow’s most authentic, family-run, multi-award winning Italian restaurants offering genuine, quality and seasonal produce. We’d like to thank the Eusebi's team for hosting and taking care of us.
The Italian Cultural Institute Edinburgh
14 November 2019
14 November 2019
Do you have an Italian relative or know anyone living in Italy during WWII? Do you know how they survived? What they were eating? How did it compare to the situation in Britain?
Guests were invited to an evening of discovery, learning about the types of bread, coffee, tea and other food available in Italy and Britain during WWII. Firstly, historians introduced them to the food situation in both countries. In the second part of the event, a performance followed by readings of diaries and memoirs of people living in Italy and Britain during WWII, giving guests an idea of how people felt about food, their love for coffee/tea, and of their reactions towards wartime food control. British and Italian wartime recipes were made available together with information cards allowing guests to explore the topic further.
Slow Food Glasgow was invited to the Italian Cultural Institute Edinburgh which hosted AIRItalks, in association with the Italian Consulate and the Being Human Festival.
The Project Café
08 May 2019
08 May 2019
With The Project Café, Slow Food Glasgow presented a cinematic and culinary experience tasting the hidden politics within Greek metropolitan cuisine through the screening of the film, A Touch of Spice (Πολίτικη Κουζίνα) and a Greek vegetarian dinner. We explored how food cultures translated into politics and memories.
THE MENU
Greek salad
Greek salad
melitzanosalata
tzatziki
tyrokafteri
melitzanes papoutsakia
spanakopita
galaktoboureko
THE FILM
Directed by Tassos Boulmetis, A Touch of Spice presents the tales of exile integrated into the Politiki Kouzina (the City’s cuisine), a term used in Greek language to describe the food culture brought to Greece by the Greek community of Istanbul after its deportation in the 1960’s.
Through the exploration of spices and the journey of cooking, the director tells the story of the people who were considered Greeks in Turkey and Turkish in Greece. The cuisine was not a mere gastronomic choice, but a rather nostalgic taste of home.