Genetics of taste and enogastronomic traditions along the Silk Road Taste is the factor that most influences the choice of food. In each individual, the perception of the four fundamental tastes (sour, salty, sweet, bitter) is also connected to genetic factors. In general there is a preference for sweet and an aversion to bitter. Three different receptors have been identified for the sweet taste, called sweet-umami (T1Rs), and at least 30 for bitter (T2Rs). Various other receptors, molecules and pathways for transmitting the signal that creates the perception of taste are still to be identified. The correlation between taste and genetics is an extremely up-to-date research topic that can also help us better understand our own traditions and food culture.

Maternal and child health along the Silk Road One of the characteristics of this path is that it crosses through countries, from the Ukraine to Kyrgyzstan, that have for a long time shared a single socio-economic model (that of the Soviet Union) and that now find themselves in a phase of complex transition into a different economic-social organization and health care systems. Over the last 10 years these countries have been the stage — thanks to the initiative of international organizations, international and local non-governmental organizations, international twinning and professional exchanges — for a variety of experiences, projects and best practices, all aimed at improving the accessibility and quality of care for mothers and their children. The Burlo Garofolo Institute has been a part of many of these programmes, often on behalf of UN agencies such as WHO and UNICEF, in particular in Georgia, Armenia, Uzbekistan and Kyrgyzstan, with activities that still continue today. This research will concentrate on perinatal centres in Uzbekistan, where the most consistent work has been done and where it is possible to measure the improvements achieved.
In addition, sensory education programmes will be launched within Terra Madre communities. Producer communities will have access to a small centre for enhancing their tasting and, thus, the description of products from an organoleptic and sensory perspective, developing a shared vocabulary in an entertaining manner. School children will have the opportunity of taking part in sensory education lessons connected to education programmes focussed on the local area. The lessons will take place in within a learning community, consisting of the Slow Food convivium, teachers, parents and others engaged in educational activities.

Marco Polo 2010 enjoys the support of Domori, Eppinger, Meta Mondo and Pool Pharma and the technical collaboration of: Canon Italia and Cividin viaggi. With support from: the Municipality of Trieste and the Italian Pavilion at the 2010 Shanghai Expo. Thanks also go to: Consorzio di Biomedicina Molecolare (Consortium for Molecular Biomedicine) – CBM, the Italian Embassy in Azerbaijan, the Italian Embassy in Kazakhstan, the Italian Embassy in Turkmenistan and the Italian Embassy in Uzbekistan.