Food Firenze

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Figs, balsamic, prosciutto, parmesan, pasta, wine and more comprise the tastes of the Florentine and Tuscan region of Italy and nothing will stop six students at the MU School of Journalism—Jordan Bromberg, Rachel Green, Jennifer Janssen, Kaitlynn Martin, Rachel Trujillo, Jessica Vaughn—from getting to the bottom of the Italian food story, or their plates for that matter. They will blog an ongoing record of stories on food production, taste, flavor, and the people who create these cultural touchstones for Italy at Vox Talk. We’ll explore how their stories are similar, or not-so-similar, to Missouri foods and farms.

We arrived in Florence May 18 and began the blog series, Penne for Your Thoughts, just after at http://www.mufoodwriters.wordpress.com and at http://www.voxmagazine.com/tag/penne-for-your-thoughts/. Thanks for following our coverage.

Nina Furstenau, Instructor

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About ninafurstenau

Nina Mukerjee Furstenau teaches a Food and Wine Writing for the University of Missouri Science and Agriculture Journalism program and the MU School of Journalism School. She has published Biting Through the Skin: An Indian Kitchen in America's Heartland, a food memoir, which was selected as the MFK Fisher Book Award and Grand Prize Award winner by Les Dames d'Escoffier, as well as Savor Missouri: River Hill Country Food and Wine, celebrating Missouri foodways. Ms. Furstenau was in the Peace Corps in Tunisia from 1984 to 1986 and then began working life as a journalist and publisher/editor of three construction magazines beginning in 1987. Ms. Furstenau and her husband launched and published these magazines and two others until 2001. She was a month-long resident at the Vermont Studio Center in Johnson, Vermont, in 2008.
This entry was posted in food, Italy, journalism, regional food, University of Missouri, wine and tagged . Bookmark the permalink.

One Response to Food Firenze

  1. alifemoment says:

    Lovely food !!! 🙂

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