Nutrition and science. How italian newspapers and popular science magazines cover food news.
By Andrea Rubin A bread roll, lettuce, sliced tomatoes and 150 grams of a juicy burger. The atmosphere on the 5th August 2013, with food critics and chefs gathered in west London, is very different from the relaxed, cheerful mood of a barbecue with friends. Josh Schonwald, an American journalist, and Hanni Rützler, an Austrian researcher, are about to taste the first burger from bovine stem