In the beginning was the manuscript. In the form of rotulo (roll) or codex – the latter unchanged to this day for those objects called books – for several centuries to make a completely transcribed volume by hand on a support such as parchment, not the only one but undoubtedly the most widespread, had staggering

di Nuccio Rotolo The Fascist period still appears as a field of study, full of ideas. Arouse interest, for example, the complex and sometimes obscure institutional dynamics that have presided over the idea of State Architecture, which, recognizable throughout the “boot”, including the islands, characterizes the image of the State throughout the national territory. Ports,

di L.M.F. The pursuit of happiness, including the erotic one, is innate in man, but you can learn how to get there. Word of Betty Rose, creator, and she’s the only one in Italy, of the Bon Ton Burlesque, which comes from a purely Italian idea, inspired by the Teatro di Rivista, and to which

Shelves full, environments populated of bond paper, chairs and tables for studying, precious objects that are preserved in places of culture. The series dedicated to bookstores and libraries by Massimo Giannoni (Empoli, 1954, lives and works in Florence) are long glances that investigate memory and transmission of knowledge and put in the middle the places

by Amélie Giannotta We studied at school, too young, we did not understand the scope. But  that seller of almanacs that tried to convince the traveller to purchase his almanac, in the famous Operetta Morale by Leopardi of 1832, he would have been lucky if under the arm he had had the Barbanera. Nowadays, in

Not the N° 5, it is too sweet. It takes a fresh essence, that smells good as he was. This is the imaginary chronicle of an interview I ever made to the person with whom I wanted to make it the most of all. For which I would have expected, and then reclaimed. It is

In 1971, when the streets of New York hosted the first expressions of street art, a French artist named Xavier Prou (Paris, 1952) was a guest of the American metropolis. He was so fascinated by this new art that he brought it at home, and after about ten years, at first he tainted Paris with

by Giovanni Ballarini An elite gastronomic critic, in and of itself truncated, at least partly is wrong. The food critics should not even become a “profession”, even less a “sentence”, both for those who do it and for the sufferer. The condemnation of a profession that requires every week, fifty weeks a year, writing an

by Giovanni Ballarini 9 The abstract maker sees just a tiny plot behind a dish, a lunch or a restaurant a plot which he can see clearly. This plot is – based on his or the place actual conditions – historical, sociological, anthropological, and so on, and can mean many things, but without reaching any

by Giovanni Ballarini 5 – The historian-critic assumes a big variety of faces, depending on his specia-lization. For example, the medievalist, of each dish or menu he simply recalls that in the middle Ages and so on. etc. wasting time describing precious and unknown eating habits of a past irretrievably lost, revealing many details now