The evolution in eating-
Human needs and behaviour
Distribution of animals on the map of Italy
strength of pecorino according
to its geographical distribution
Kimon Georgiou believes that Information Systems are an integral part of Gastronomy. He also believes that currently, Gastronomy moves from a ‘people to people basis business’ to a ‘people and machines basis business’. The need for Information Systems is going to become essential in this transition.
Kimon has worked heavily on producing hundreds of different charts, pyramids, information maps and graphics and other types of Information Systems that can help people understand how Gastronomy works and also realise the evolution of Food and Gastronomy.
A small example of his work is presented below. To find out what Kimon Georgiou can do with your organisation contact him.
After the second world war, that left many parts of Italy heavily depopulated, animals have been redistributed and cheese making has been founded on new principles.
Rules of Difference of French Roquefort
GREEK KAFALOTYRI TASTING CHART
DECODING THE TASTING CHARACTERISTICS
science plays an important role
Science is covering more and more areas in the production of Italian Prosciutto as it does with Spanish Jamon.