Go to content area

foodcomm

 

Canale Youtube

 

 

Collaborazioni

bari

Dr. Sandro Dernini CV

 

SANDRO DERNINI, PhD

 Complete CV

 Doctorate in Biology, School of Science, University of Cagliari, Italy (1974)

PhD. in Art Education, School of Education, New York University (1997)

 

30 years’ experience in the organization and the scientific coordination of international conferences and art & science events, including three World Conferences on the Revitalization of the Mediterranean Diet, in 2016 in Milan, in 2019 in Palermo, and in 2022 in Bari.

In 2014, he received the Award of Excellence in Food Sustainability by IACON-SENC at the Third World Conference of Public Health Nutrition in Las Palmas de Gran Canaria.  In 2021, he received the Ancel and Margaret Keys Award at the 2nd International Agrobiodiversity Congress.

Since early 90’s, Dr. Dernini is fostering an enduring transdisciplinary dialogue among international experts, from different disciplines and cultures, linking the notion of the well-being to the Mediterranean diet, food security and sustainability in the Mediterranean. He co-founded and coordinated several international initiatives, such as: the SFS-MED Platform, the International Foundation of Mediterranean Diet (IFMeD), the Forum on Mediterranean Food Cultures, the International Interuniversity Centre for Mediterranean Food Cultures Studies (CIISCAM) at the Sapienza University of Rome, the Consortium on the Well-Being in the XXI Century, the Interdepartmental Well Being Centre of the University of Cagliari, and Plexus International, an  informal network of artists and scientists.

 

He published as author or co-editor 6 books and more than 60 scientific articles on the Mediterranean diet and sustainable diets.

 

CURRENT POSITION

  • Coordinator, SFS-MED Platform Coordination Desk, a multistakeholder initiative on Sustainable Food Systems in the Mediterranean, initiated by FAO, CIHEAM, Union for the Mediterranean and PRIMA Foundation
  • President, Forum on Mediterranean Food Cultures
  • President, Plexus International Forum Onlus
  • Senior Advisor, CIHEAM-Bari

Since early 80s, Sandro Dernini is coordinating   Plexus International, an informal network of artists and scientists that is still playing a seminal role in the conception and realization of  numerous collaborative,  cross-cultural, art&science events, linking the notion of  "art" and “food” to  the concept of  "well-being" - as a multicultural paradigm enhancing the quality of life in the community.  

 

 

SANDRO DERNINI, Ph.D.

PUBLICATIONS

 

 Books

 

  • Dernini S. and Capone R. (eds.) (2024).Sustainable Food Systems: Change of Route in the Mediterranean. CIHEAM Bari, Valenzano: CIHEAM Bari doi.org/10.48259/bc1962f
  •  Dernini S. and Capone R. (eds.) (2022). A change of route: towards more sustainable and resilient food systems in the Mediterranean countries. The Mediterranean diet as a strategic resource for accelerating the Agenda 2030 in the Region. The 3rd world conference on the revitalization of Mediterranean diet, Bari 28-30 September 2022. Valenzano: CIHEAM Bari. https://doi.org/10.48259/bc1961b
  • Capone R., Dernini S. Eds. (2020). Strategies towards more sustainable food systems in the Mediterranean region: The Mediterranean Diet as a lever for bridging consumption and production, in a sustainable and healthy way. CIHEAM. Bari.
  • Burlingame, B. and Dernini, S. Eds. (2019). Sustainable Diets. Linking Nutrition and Food Systems. CABI. Oxfordshire/Boston
  • Meybeck, A., Redfern, S., Hachem F., , Capone, R., S. Dernini, S. (Eds), (2017). Development of Voluntary Guidelines for the Sustainability of Mediterranean Diet in the Mediterranean Region. FAO/CIHEAM. Rome
  • Burlingame, B. and Dernini, S. Eds. (2012). Sustainable Diets and Biodiversity. Directions and Solutions for Policy, Research and Action. FAO. Rome
  • Dernini, S. (2007). Plexus Black Box. A Multicultural Aesthetic Inquiry on An International Community-Based Art Project. Casa Editrice Università “La Sapienza”. Rome

 

 Book Chapters and Articles in Scientific Journals

  • Hwalla, N., Trichopoulou, A., Delarue, J., Adinolfi, F, Brighenti, F., Burlingame, B., Capone, R., Dernini, S., El Moujabber, M., Gonzalez-Gross, M., Vecchio, Y., Massouh, N., Naja, F. (2025). Proposing a unified Mediterranean diet score to address the current conceptual and methodological challenges in examining adherence to the Mediterranean diet. Frontiers in Nutrition,12, 1533176.

  • Capone R., Miano T., Dernini S. (2025). Food Environment and digital technologies, tools for the sustainable transformation of food systems in the Mediterranean. New Medit Journal 24 (4). 149-152

  • Capone R., Dernini S. (2024). Sustainable food systems. Change of route in the mediterranean.  New Medit Journal; Vol. 23 (3). 129-132

  • Dernini, S. (2023). La diète méditerranéenne est-elle durable?. Cahiers de Nutrition et de Diététique; 5-58 : 295-304

  • Burlingame, B., Lawrence, M., Macdiarmid, J., Dernini, S., & Oenema, S. (2022). Linking Nutrition and Food Systems. IUNS Sustainable Diets Task Force. Trends in Food Science & Technology.
  • Dernini, S. (2022). Dietas sostenibles en el contexto de systemas alimentarios sostenibles: Retos para el presente y para el futuro. In: F. Xavier Medina, F.X. Lorenzo Mariano, L., Conde, D. and Alicia Aguilar A.(eds.). Consumo alimentario y sostenibilidad. Mra Ediciones 19-42
  • Dernini, S., Capone, R. (2021)  A Change of Route in the Mediterranean,

    revitalising the ‘Mediterranean Diet’ towards more Sustainable Food Systems: A Cross-disciplinary Approach. Alimenta Populorum series, International Commission on the Anthropology of Food and Nutrition (ICAF).

  • Serra-Majem, L., Tomaino, L., Dernini, S., Berry, E.M., Lairon, D.; Ngo de la Cruz, J., Bach-Faig, A., Donini, L.M., Medina, F.X., Belahsen, R., Piscopo, S., Capone, R., Aranceta-Bartrina, J., La Vecchia, C., Trichopoulou, A. (2020). Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns. Int. J. Environ. Res. Public Health, 17, 8758.
  • Ridolfi, R., Dernini, S., Morrison, J., Mathiesen, AM., Capone, R. (2020).  Changing Route: Common Action on Food Systems Transformation in the Mediterranean. New Medit,  vol. 19(3):119-128
  • Dernini, S., (2019). Sustainable Diets: A Historical Perspective. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 2,. Elsevier. 370–373.
  • Dernini, S., Lairon, D., Berry, E. M., Brunori, G., Capone, R., Donini, L. M., Iannetta, M., Mattioni, D., Piscopo, S., Serra-Majem, L., Sonnino, A., Stefanova, M. (2019). The Med Diet 4.0 Framework: A Multidimensional Driver for Revitalizing the Mediterranean Diet as a Sustainable Diet Model. In: Burlingame B and Dernini S (Eds) Sustainable Diets: Linking Nutrition and Food Systems; CABI 187-198.
  • Solon, M. M., Mink, P., Dernini, S., Bortoletti, M., & Lomax, J. (2018). The One Planet Sustainable Food Systems (SFS) Programme as a Multi-stakeholder Platform for a Systemic Approach.  In: Burlingame, B and Dernini, S (Eds) Sustainable Diets: Linking Nutrition and Food Systems. CABI. 178-189.
  • Capone, R., Bottalico, F., Palmisano, G. O., El Bilali, H., Dernini, S. (2019). Food Systems Sustainability, Food Security and Nutrition in the Mediterranean Region: The Contribution of the Mediterranean Diet. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 2,. Elsevier. 176-180.
  • Peng, W., Dernini, S., Berry, EM. (2018). Coping with food insecurity using the sociotype ecological framework. Frontiers in Nutrition, 5, 107.
  • Dernini, S. (2017). Med Diet 4.0: a transdisciplinary framework for revitalizing the Mediterranean diet as a sustainable diet, linking food security, nutrition and sustainability.  In:  Meybeck, A., Redfern, S., Hachem, F., Capone, R., & Dernini, S. (Eds). Development of Voluntary Guidelines for the Sustainability of the Mediterranean Diet in the Mediterranean Region.  FAO/CIHEAM. 89-92
  • Dernini, S. (2017). Towards a 10YFP–SFSP Mediterranean Multistakeholder Platform on Sustainable Food Systems. In:  Meybeck, A., Redfern, S., Hachem, F., Capone, R., & Dernini, S. (Eds). Development of Voluntary Guidelines for the Sustainability of the Mediterranean Diet in the Mediterranean Region.  FAO/CIHEAM. 123-130
  • La Vecchia, C., Dernini, S. (2017). Mediterranean diet, overweight, cancer risk and sustainable benefits. Epidemiology and Biostatistics and Public Health, 14(2):e12556-1
  • El Bilali, H., O’Kane, G., Capone, R., Berry, EM., Dernini, S. (2017). Exploring Relationships between Biodiversity and Dietary Diversity in the Mediterranean Region: Preliminary Insights from a Literature Review.American Journal of Food and Nutrition, 5(1): 1-9.
  • Moscatelli, S.,Gamboni, M., Dernini, S., Capone, C., El Bilali, H. , Bottalico, F., Debs, P., Cardone, G. (2017) . Exploring the Socio-cultural Sustainability of Traditional and Typical Agro-food Products: Case study of Apulia Region, South-Eastern Italy. Journal of Food and Nutrition Research, 5(1): 6-14
  • Dernini, S., Berry, EM., Serra-Majem L., La Vecchia, C., Capone, R., Medina, FX.,  Aranceta-Bartrina J., Belahsen, R., Burlingame, B.,  Calabrese, G., Corella, D., Donini, LM., Lairon, D., Meybeck, M., Pekcan, AG., Piscopo, S., Yngve, A., and Trichopoulou, A. (2017)  Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public health nutrition, 20(7), 1322-1330.
  • Dernini, S. (2016). Sustainable Diets and the Decalogue for Sustainable Food and Nutrition in the Community.  J Environ Health Sci 2(5): 1- 3.
  • Hachem, F., Capone, R., Yannakoulia, M., Dernini, S., Hwalla N. (2016). The Mediterranean diet: A sustainable consumption pattern. In, Mediterra 2016. FAO/CIHEAM–SciencesPo Les Presses, Paris/Rome; 243-261.
  • Dernini S. and Berry EM. (2016). Historical and Behavioral Perspectives of the Mediterranean Diet. In, Mediterranean Diet - Dietary Guidelines and Impact on Health and Disease. Romagnolo DF, Selmin OI. (Eds.). New York: Humana Press, Springer; 29-41.
  • Donini, L. M., Dernini, S., Lairon, D., Serra-Majem, L., Amiot, M. J., del Balzo, V., Polito, A., et al. (2016). A consensus proposal for nutritional indicators to assess the sustainability of a healthy diet: the Mediterranean diet as a case study. Frontiers in Nutrition, 3.
  • Dernini, S. (2016). How to assess the sustainability of diets. The example of the Mediterranean diet. In: Meybeck, A., S. Redfern, S. (Eds) Knowledge and Information for Sustainable Food Sysems, Proceedings of a workshop, FAO, Rome, 181-198.
  • Dernini s. Berry E. (2015). Mediterranean diet: from a healthy diet to a sustainable dietary pattern. Frontiers in Nutrition, 2:15.
  • Berry EM., Dernini S., Burlingame B., Meybeck A., Conforti P. (2015). Food security and sustainability: can one exist without the other? Public Health Nutrition. 18(13), 2293-2302.
  • Cosimo Lacirignola, Roberto Capone, Sandro Dernini, Hamid El Bilali, Alexandre Meybeck, Barbara Burlingame, Vincent Gitz, Philipp Debs, Gianluigi Cardone, Noureddin Driouech (2015). Mediterranean food consumption patterns: diet, environment, society, economy and health. A White Paper,  Priority 5 of Feeding Knowledge Programme, Expo Milan 2015. CIHEAM / FAO, Rome.
  • Serra Majem, L, Dernini, S. (2015). A road map for the sustainability of the Mediterranean diet”. In: Meybeck, A., Redfern, S., Paoletti, F., Strassner, C. (Eds.). Assessing Sustainable Diets Within the Sustainability of Food Systems. Mediterranean Diet, Organic Food: New Challenges, Proceedings of an International Workshop, FAO, Rome, 69–74.
  • Dernini, S., Capone,  R. (2015). Towards the Med Diet Expo 2015 Call: Time to Act. In: Meybeck, A., Redfern, S., Paoletti, F., Strassner, C. (Eds.). Assessing Sustainable Diets Within the Sustainability of Food Systems. Mediterranean Diet, Organic Food: New Challenges, Proceedings of an International Workshop, FAO, Rome, 139-146.
  • Lacirignola C., Meybeck A., Capone R., Gitz V., Debs P., Bucatariu C., Dernini S., Hamid El Bilali H.,  Smolak J.. (2014). Tackling food losses and waste in the Mediterranean: from knowledge to action. In: Food Losses and Waste in the Mediterranean. Paris: CIHEAM,  Watch Letter, 30. 19-24
  • Capone R., Iannetta M., El Bilali H., Colonna N., Debs P., Dernini S., Maiani G, Intorre F., Polito A, Turrini A, Cardone G., Lorusso F., Belsanti V. (2013). A Preliminary Assessment of the Environmental Sustainability of the Current Italian Dietary Pattern: Water Footprint Related to Food Consumption. Journal of Food and Nutrition Research, 1(4), 59-67.
  • Dernini S., Meybeck A., Burlingame B., Gitz V., Lacirignola C., Debs P., Capone R., El Bilali H. (2013). Developing a methodological approach for assessing the sustainability of the sustainability of diets: The Mediterranean diet as a case study. New Medit; 3: 28-36.
  • Noureddin D., Capone R., Dernini S., Berjan S., El Bilali H., Radovic M., Despotovic A., Panin B. (2013). Consumer perceptions of agro-food products with ethical values in Serbia: an exploratory study. International Journal of Nutrition and Food Sciences, 2(3), 153.
  • Dernini S. and Burlingame B. (2012). La dieta mediterranea: un modello di studio per le diete sostenibili. In: La dieta mediterranea tra mito e realtà. Lucchin L., Caretto A. (Eds). Il Pensiero Scientifico Editore; 145-14
  • Dernini, S., Berry, EM., Bach-Faig, A., Belahsen, R., Donini ,LM., Lairon, D., Serra-Majem, L., Cannella, C.  (2012). A dietary model constructed by scientists: The Mediterranean diet. In: Mediterra 2012. CIHEAM–SciencesPo Les Presses, Paris; 71-88.
  • Lacirignola, C., Dernini, S., Capone, R., Meybeck, A., Burlingame, B., Gitz, V., El Bilali, H., Debs, P., Belsanti, V. (2012). Towards the development of guidelines for improving the sustainability of diets and food consumption patterns: the Mediterranean diet as a pilot study. CIHEAM, Options Mediterraneennes, Paris, Series B, number 70.
  • Dernini, S., Meybeck, A., Burlingame, B., Gitz, V., Lacirignola C., Capone, R., El Bilali, H., Debs, P., Belsanti, V. (2012). Towards the development of guidelines for improving the sustainability of diets and food consumption patterns: the Mediterranean diet as a pilot study.  A FAO/CIHEAM discussion paper. Rome: FAO.
  • del Balzo, V., Diolordi, L., Pinto, A., Giusti, AM., Vitiello, V., Cannella, C.,  Dernini S., Donini, LM., Berry EM. (2012). Mediterranean diet pyramids: towards the Italian model. Ann Ig, 24: 443-447.
  • del Balzo, V, Vitiello, V, Dernini, S, Zicari, S, Giusti ,AM, Donini, LM, Pinto, A, Cannella, C. (2012). Computer tailored nutrition education: Mediterranean diet. Ann Ig, 24(2): 123-30.
  • Burlingame, B., Charrondiere, R., Dernini, S., Stadlmayr, B., Mondovì,S. (2011). Food biodiversity and sustainable diets: Implications of applications for food production and processing. In, Green Technologies in Food Production and Processing”. Boyce J., Arcand Y. (Eds.). Springer. 643-657.
  • Dernini, S. (2011). The erosion and the renaissance of the Mediterranean diet: A sustainable cultural resource. Quaderns de la Mediterrania, IEMED. 16:75-82.
  • Burlingame, B. and Dernini, S. (2011). Sustainable diets: the Mediterranean diet as an example. Public Health Nutrition, 14(12A), 2285–2287.
  • Bach-Faig, A., Berry, EM., Lairon, D., Reguant, J., Trichopoulou, A.,Dernini, S., Medina, FX, Battino, M., Belahsen, R., Miranda, G., Serra-Majem, L. (2011) Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284.
  • Proietti, AR, del Balzo,, V, Dernini S, Donini, LM, Cannella, C. (2009). Mediterranean diet and prevention of non-communicable diseases: scientific evidences. Ann Ig, 21(3): 197-210.
  • Dernini, S. (2008). The Strategic Proposal to the Candidacy of the  Mediterranean Diet for Inclusion in the UNESCO List of  Intangible Cultural Heritage..  In: Mediterranean Year Book 2008. IEMED/Fundacio CIDOB. 288-291.
  • Donini, L.M., Del Balzo, V., Dernini, S., Scanu, A., Cannella, C. (2007). La Piramide Alimentare Italiana. Le Scelte del Consumatore, 167, 6-8.
  • Dernini, S. (2006). Transmitting Mediterranean Food Culture through Art: A Creative Interdisciplinary Approach..  Public Health Nutrition, 9 (8A), 1141-1143.
  • Dernini, S. (2006). Towards the Advancement of the Mediterranean Food Cultures.  Public Health Nutrition,  9 (1A),103-104.
  • Cannella, C.,  Dernini S. (2006). Walnut: Insights and Nutritional Value. Acta Horticulturae, 705, 547-549.
  • Rinaldi A., Dernini., Pellegrini MG., De Marco. (1978). “Synthesis and chromatographic properties of s-carboxymethylhomocysteamine (2-carboxymethyl3-aminopropyl sulfide).”Phosphorus and Sulfur; 4(1):27-31.
  • Dernini S., Coccia R., Cini C., De Marco C. (1978). “ Pyridoxal phosphate catalyzed alpha-beta elimination of selenahomolysine”. Italian Journal of Biochem; 27(1):29-35.
  • De Marco C., Dernini S., Rinaldi A. (1976). “Pyridoxal Phosphate-Catalyzed Elimination of Selenalysine”. Archives of Biochemistry and Biophysics; 173:750-752.
  • De Marco C., Dernini S., Rinaldi A., Cavallini D. (1976). “Synthesis of 2-Amino-2-Carboxyethil-3-Aminopropyl Selenide, the higher homologue of Selenalysine”.  Gazzetta Chimica Italiana;  106: 211-213.
  • De Marco C., Cossu P., Dernini S., Rinaldi A. (1976) “Chromatographic Separation of Selenohypotaurine,  Selenotaurine,  Selenohomohypotaurine and Selenohomotaurine” Journal of Chromatography;129:369-374
  • De Marco C., Dernini S. (1976).“Synthesis of 2-Amino-2-Carboxyethil-3-Aminopropyl Selenide, The Higher Homologue of Selenalysine”.  Gazzetta Chimica Italiana; 106(1-2):211- 213.
  • De Marco C., Cossu P., Dernini S., and Rinaldi A. (1976). “Chromatographic Separation of Selenohypotaurine,  Selenotaurine,  Selenohomohypotaurine and Selenohomotaurine”, Journal of Chromatography; 129: 369-374.
  • De Marco C., Rinaldi A., Dessi M.R., Dernini S. (1976).“Oxidation of Se-Carboxymethyl-Selenocysteine by L-Aminoacid Oxidase and by D-Aspartate Oxidase”, Molecular & Cellular Biochemistry; 12: 89-92.
  • Rinaldi A., Pellegrini M.G., Dernini S., De Marco C. (1976). “Synthesis of Selenocystathionamine and Preliminary Data on Its Oxidation by Diamineoxidase”. Italian Journal of Biochemistry; 25:152-159 213.
  • Coccia R., Dernini S. (1976). “Degradazione Alcalina della Selenocistina”. Bollettino della Società Italiana di Biologia Sperimentale; 15:1210-1214.
  • Coccia R., Dernini S., De Marco C. (1976). “Sintesi della Seleno-Omocistamina e della Seleno-Omolantionamina”. Bollettino della Società Italiana di Biologia Sperimentale; 12:917-921
  • Rinaldi A, Dernini S, and De Marco C. (1975). “Copper Catalyzed Alkaline Autoxidation of Selenocystamine” Ital. Journ of Biochem; 24:3-4.
  • De Marco C, Dernini S, Rinaldi A. (1975). “Synthesis and Chromatographic Properties of Se-carboxymethyl-Selenocysteamine”. Analytical Biochemistry;  69: 289-93.
  • De Marco C., Rinaldi A., Dernini S., Cavallini D. (1975). “The Synthesis of 2-Aminoethyl-2-Amino-3-Carboxyethyl Selenite, A New Analogue of  Lysine”. Gazzetta Chimica Italiana; 105:1113-1115.
  • Rinaldi A., Fadda MB., Dernini S., De Marco C. (1975). “Copper Catalyzed Alkaline Autoxidation of Selenocystamine”. Italian Journal of Biochemistry; 24(3-4):219-230.
  • De Marco C., Dernini S., Rinaldi A. (1975). “Synthesis and Chromatographic Properties of Se-carboxymethyl-Selenocysteamine”. Analytical Biochemistry; 69: 289-93.
  • Rinaldi A., Dernini S., Fadda M.B., De Marco C. (1975). “Synthesis and Chromatographic Properties of Cysthationamine, A Substrate for Diamineoxidase”, Italian Journal of Biochemistry; 24:207-218.
  • De Marco C., Rinaldi A., Dernini S., Cossu P., Cavallini D. (1975). “Chromatographic Separation of Lysine, Thialysine and Selenalysine”, Journal of Chromatography; 114: 291-296.
  • De Marco C., Cossu P., Rinaldi A., Dernini S. (1975). “Ion-Exchange Chromatography of Some Selenodiamines”, Journal of Chromatography: 115:621-624.
  • Rinaldi A., Dernini S., De Marco C. (1975). “Ion-exchange chromatography of some thiodiamines”. Journal of Chromatography; 108:391-396.

 

Proceedings

  • Dernini, S. (2012)  The Characterization of the Mediterranean Diet as a Sustainable Diet. 10th Israeli Nutrition Week, 12-14 June 2012, 10A.
  • Burlingame, B., Charrondiere, R., Dernini, S.  (2012). Improving Dietary Assessment Methodologies for Charactering Sustainable Diets. 8th International Conference on Diet and Activity Methods,  Rome, 14-17 May 2012, 60.
  • Burlingame, B., Dernini, S. (2011). Diete Sostenibili: La Nutrizione come Servizio Ecosistemico. 1° Congresso Nazionale della Rete Italiana per la Ricerca in Agricoltura Biologica, 7-8 November 2011, 75.
  • Dernini, S. (2010). The Mediterranean Diet: A World Heritage of Diversity, An Example of Sustainable Diet. Evolution Day-La Biodiversità è Bello, Milan, 23-24 November 2010, 8-11.
  • Dernini, S. (2009). Mediterranean Diet as an Underestimated Sustainable Resource. 3° International Conference Encuentros en el Mediterraneo, Sevilla, 26 June 2009, 12-17.
  • Dernini, S. (2007). North-South Food Dialogues in the Mediterranean Rim. Federation of African Nutrition Societies Congress, Ouarzazate (Marocco), 7-9 May 2007, 26.
  • Dernini, S. (2007)  The Experience of the Euro-Mediterranean Forum on Food Cultures: An Interdisciplinary Intercultural Approach. Federation of African Nutrition Societies Congress, Ouarzazate (Morocco), 7-9 May 2007, 61.
  • Dernini, S. (2005). The Barcelona process and the importance of the Mediterranean diet to preserve the Mediterranean food cultures heritage from the increasing erosion. 2nd International Conference “Traditional Medterranean Diet: Past, Present and Future”, Athens, 20-22 April 2005, 12.
  • Dernini, S. (2004). The Present Role of the Mediterranean Diet and the Sustainable Development of the Mediterranean Food Cultures. International Conference Traditional Medterranean Diet: Past, Present and Future, Athens, 21-23 April 2004, 143-146.

 

Go up
Print
Feed RSS Feed RSS