MDR presents:

Culture of Food
Food Culture

Role of Time and Space in Creating the Mediterranean Diet Paradigm

November 15-16, 2022
The Notary Hotel - Philadelphia
The 23rd Street Armory - Philadelphia

The Mediterranean Diet Roundtable® ( promotes the healthy eating pattern distinctive of the Mediterranean, offering a kaleidoscope of flavor palettes and authentic experiences. One important aspect of our focus is to provide the cultural context and the whole story about ingredients, their role in space and time, their socio-economic significance, and beyond. These aspects are rarely shared, but they are indeed an important lenses and valuable elements to create a proper mindset about the Mediterranean Diet.


Tuesday, November 15, 2022

1:00 pm Registration and networking.

2:00 pm Welcoming remarks

2:10 pm The MDR® and Culture of FoodDaniela Puglielli, MDR® founder

2:40 pm Ikaria: Lessons in Food & Life from the Blue Zone Greek Island of Longevity. Chef Diane Kochilas

3:10 pm Portion Size, Eating Frequency, Culture and Obesity Risk. Prof. Richard Mattes, Purdue University
3:45 pm Cultural break
4:00 pm The Mediterranean Diet’s Most Essential Ingredient - Matthew Kalamidas, Commercial Director - Loumidis Foods

4:30 pm Future of Food. Italy between National and Global, Tradition and Innovation. Prof. Simonetta Pattuglia, University of Tor Vergata

5:00 pm Mediterranean Diet Books as created by America’s Test Kitchen. Stephanie Pixley

VIP DINNER 7:30 pm

Wednesday, November 16, 2022

9:00 am Food Science: How are Mediterranean Cooking and Preservation Practices Yielding Food Matrices with Bioavailable Nutrients? Anita T. Broach, PhD

9:40 am The Mediterranean Station at the WORLD BANK. Midgie Cajayon and Chef Nick Cavaretta

10:15 am The Mediterranean Mindset. A conversation with Gordon Food Service. Amanda Goldman, MS, RD, LD, FAND

10:30 am Culture of Food, Food Culture: a conversation with Food Historian Francine Segan

11:00 am The Mediterranean Culinary Concepts and Food Explorations: educational tastings and beyond.

CDR has approved this program for 6.75 CEUs.


Daniela Puglielli

Founder of MDR

Diane Kochilas

My Greek Table

Richard D. Mattes, MPH, PhD, RD

Distinguished Professor of Nutrition Science, Purdue University

Simonetta Pattuglia

University of Rome Tor Vergata

Stephanie Pixley

America’s Test Kitchen

Anita Trajkovska-Broach, PhD

CSI - Create. Solve. Innovate. LLC

Midgie Cajayon

World Bank

Francine Segan

food historian