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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® (www.MDRproject.com) 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.

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Program

Tuesday, November 15, 2022

1:00 pm Registration and networking.

2:00 pm Welcoming remarks

2:10 pm The MDR® and Culture of Food – Daniela 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.

Team

Daniela Puglielli is the founder of the MDR a think tank dedicated to the promotion of healthy products and lifestyle in America.

Daniela Puglielli

Founder of MDR

Diane Kochilas is one of the world’s foremost experts on Greek cuisine. She is the host, creator and co-producer of My Greek Table.

Diane Kochilas

My Greek Table

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Richard D. Mattes, MPH, PhD, RD

Distinguished Professor of Nutrition Science, Purdue University

Simonetta Pattuglia is professor of Marketing, Communication and Media at the University of Rome Tor Vergata, Dpt. of Management and Law.

Simonetta Pattuglia

University of Rome Tor Vergata

Stephanie Pixley found her place at America’s Test Kitchen, where she is now Deputy Food Editor.

Stephanie Pixley

America’s Test Kitchen

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Anita Trajkovska-Broach, PhD

CSI - Create. Solve. Innovate. LLC

Midgie Cajayon is the Food Services Officer at the World Bank Group in Washington DC. She has over 25 years of experience in the hospitality industry.

Midgie Cajayon

World Bank

Chef Nick (Nicholas Cavaretta) has been working for 13 years with Compass group USA, the parent company of Restaurant Associates.

Nicholas Cavaretta

Chef

Amanda Goldman, MS, RD, LD, FAND | Gordon Food Service

Amanda Goldman, MS, RD, LD, FAND

Gordon Food Service

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Francine Segan

food historian