University of Gastronomic Sciences

Editorial Content and Coordination: Alessandra Abbona, Maria Bellingeri, David Szanto

Contributors: Sandra Saporosi, Antonio Tavarozzi, and the alumni, students, staff, and faculty of the University of Gastronomic Sciences

Photography: UNISG Archives, Frank Corsten, Michele D'Ottavio (Pho-to Photo Agency), Henry Hoffman, Corrado Leali, Marcello Marengo, Chantelle Packer, Alberto Peroli, Nicola Robecchi, Fulvio Silvestri, David Szanto, Mario Traina, Filippo Visconti di Modrone

Graphic Design: Scriba Studio, Bra (Cn) Italy

Printing: L ’Artigiana, Alba (Cn) Italy

This prospectus was produced with the participation of Professor Marco Riva, who passed away unexpectedly in August 2008. We remember him fondly.

Printed on environmentally friendly UPM paper awarded the Eco-label no. reg. FI/11/1 by the European Union. GET INTO THE FUTURE OF FOOD Carlo Petrini on the Hunger for Change 8 A New Definition of Gastronomy 9 Why Study Gastronomy? 11 ONE-YEAR MASTER’S PROGRAMS Thinking Globally, Studying Locally 12 Master of Food Culture and Communications 58 One School, Two Campuses 14 Master of Italian Gastronomy and Tourism 60 A Unique Educational Design 17 Course Descriptions 63 > Applying to the Programs 67

THREE-YEAR UNDERGRADUATE DEGREE IN GASTRONOMIC SCIENCES The Undergraduate Program 20 HITTING THE ROAD Course Overview 22 Course Descriptions 24 Students and Slow Food 70 Stages 36 Student Leadership 72 Outside the Classroom 38 The Youth Food Movement 75 > Applying to the Program 44

ON CAMPUS AND BEYOND TWO-YEAR GRADUATE DEGREE IN GASTRONOMY AND FOOD COMMUNICATIONS Student Services 78 Undergrad Alumni 82 The Graduate Program 48 Master Alumni 84 Course Overview 49 Getting to UNISG 86 Course Descriptions 50 UNISG Supporters 88 > Applying to the Program 54 UNISG Administration 96 7

Get into the future of food get into the future 8 of food 9

A Hunger For Change ’’ I like to know the history of a food and of the place that it comes from; I like to imagine the hands of the people who grew it, transported it, processed it, and cooked it before it was served to me. A New Definition of Gastronomy I do not want the food I consume to deprive others in the world of food. Even after four years in continual use here at the University of Gastronomic Sci- I like traditional farmers, the relationship they have with the earth and the way they ences, the word gastronomy cannot be spoken without a certain amount of clarifica- appreciate what is good. tion. It implies both the knowledge and discipline with which food must be studied, The good belongs to everyone; pleasure belongs to everyone, for it is in human nature. and brings together all the circumstances in which it is produced and processed. It There is food for everyone on this planet, but not everyone eats. Those who do eat includes science and humanities, the accurate portrayal of the past and present, as often do not enjoy it, but simply put gasoline into an engine. Those who do enjoy it well as delight and curiosity. But gastronomy is still more. In a world at once cohe- often do not care about anything else: about the farmers and the earth, about nature sive and divided and in open conflict with its own future, gastronomy is as critical to and the good things it can offer us. humanity as nutrition, and presents a way of thinking about and questioning this Few people know about the food they eat and derive enjoyment from that knowl- future. It comprises the means for evaluating the environment and sustainability, our edge, a source of pleasure which unites all the people who share it. times, and our social equilibria. I am a gastronome, and if that makes you smile, I assure you that it is not easy to The greatest challenge in using this term—as well as its derivative, the gastronome— be one. It is a complex matter, for gastronomy, though a Cinderella in the world of comes from it not being about belief but about practice. Gastronomy is a profession, a knowledge, is in fact a true science, which can open eyes. reason to act, a process of refining the senses, a way to study the earth and probe why And in this world of today it is very difficult to eat well, as gastronomy commands. products have appeal. And it is about creating commerce, But there is a future even now, if the gastronome hungers for change. markets, and culture. In this way, and within the university ’’ context, it is a method and set of tools for creating and giving Carlo Petrini value to food, and for preserving its culture and heritage. Today, gastronomy strikes to the heart of those seeking to understand and modify the meaning of nutrition and food studies. Where will our gastronomes land, once their studies here are completed? It is a question that deserves a good an- swer. They will be among those who grow, cook, distribute, sell, and promote, not replacing them, but coordinating and helping them work better, with more profit, and with greater unity. Four years after the creation of the University of Gastronomic Sciences, this role is finally being realized. Who can imagine what will come next?

Alberto Capatti, Founding Dean, Professor of the History of Cuisine and Gastronomy get into the future 10 of food 11

Why Study Gastronomy?

This is an early time in the history of “food studies.” Definitions are changing, and so are the expectations for people working in the many aspects of gastronomy. Around the world, the interconnections between food and society, food and economics, food and culture, and certainly food and politics are starting to be seen and very strongly felt. Having an innate understanding of how these pieces fit together enables food-community and food- business leaders to make real change and achieve success for themselves and their organizations. The demands on the natural environment—and the effect of those demands—also make expertise in food systems critically important. From production to processing to distribution to consumption, our choices have enormous collective impact. Ed- ucated gastronomes, and their ability to influence others, are key to making this impact positive and productive, to ensure a sustainable future for the planet. Finally, and certainly not least important: food is fun, and nourishing, and deeply related to our sense of identity and self. Studying gastronomy reconnects us to our history and our culture, and builds continuity, creativity, and community—those elements at the very foundation of our humanity. get into the future 12 of food 13

Thinking Globally Studying Locally ’

With representation from over 40 different countries, from southeast Asia to the U.S. Pacific Northwest, central Africa to the edge of the Arctic, the University of Gastronomic Sciences is becoming a veritable crossroads of international gastronomy. This means more than just a richness of language and traditions being shared; it inspires a truly global conception of food studies, and an educational perspective that not only draws on the best the world has to offer, but that can effect relevant change when UNISG graduates return to their home countries. Active relationship development with universities and other institutions abroad creates an ongoing flow of students and teachers to stimulate new thinking within the university community. And with convivia in more than 130 countries, the international Slow Food network offers opportunities for long-term student exchange, academic development, and professional networking. get into the future 14 of food 15

One School Two Campuses ’ Pollenzo Nestled in the foothills of the Langhe, in Italy’s famed wine region of Piedmont, sits the 13th century, and survived sieges, fires, and numerous reconstructions before being ancient Roman town of Pollenzo, home to the university’s three-year undergraduate acquired by the province of Parma in 1870. Today, thanks to support from local and two-year graduate programs. A few kilometers away is the city of Bra, headquar- authorities, it continues to be strategically valuable, giving the university a base in the ters of the international Slow Food movement, the founder of the university. The heart of one of Italy’s most important areas of high-quality food production. Master’s school’s offices and classrooms are housed in two elegant Romanesque structures in students live in both Colorno and Parma, just fifteen kilometers away, taking advan- Pollenzo—the Cascina Albertina and the Agenzia di Pollenzo—that date from the first tage of both the smaller city’s gentle pace and the larger city’s culture and nightlife. half of the 19th century. A former center of operations for agricultural, viticultural, and zootechnical research undertaken by Italy’s then royal house of Savoy, the Agenzia building was acquired in 1999 and later renovated by a collective of four institutions. Today, the university, the Albergo (Hotel) dell’Agenzia, the restaurant Guido, and the Banca del Vino (Wine Bank) all share the space and together comprise a destination for gastronomic learning and experience. University life moves between Pollenzo and Bra, where students, staff, and faculty socialize and interact at both academic and cultural events.

Colorno Situated midway between the great Po River and the food and art center of Parma, Colorno occupies a historically strategic location. It is here, in a former ducal palace that was once the summer home of Napoleon’s second wife, Marie Louise, that the two master’s programs take place. The dramatic Reggia di Colorno dates from the get into the future 16 of food 17

A Unique Educational Design Within all of UNISG’s undergraduate and graduate programs, the educational design features a multidisciplinary and multiexperiential approach to learning. Classroom lectures, laboratories, guided tastings, and practical exercises are complemented by extensive travel periods— stages—during which students are given first-hand exposure to foods in their native context. Stages include hands-on study of the food production chain, from raw material to finished product, as well as issues of biodiversity and gastronomic tradition, not to mention the opportunity to savor food products where they are made. Students meet farmers, artisans, and producers, and participate in dinners, market visits, lessons held by professors and other regional experts. Stages vary in length from five to ten days depending on the program, and take place in Italy and across five continents. They are led by the university’s tutors, who act as mediators for the experience and help students learn using all five senses while synthesizing theory and practice. Grounded in a territory’s society, geography, and culture, the stage experience creates a complete gastronomic view, of food and of place. 19

Three-year undergraduate degree in Gastronomic Sciences undergraduate 20 program 21

The Undergraduate Program

The three-year undergraduate degree in Gastronomic Sciences may be obtained of 180 credits. Attendance during lectures and travel is mandatory, with minimum independently or in preparation for the specialized two-year graduate degree in participation requirements in each academic activity (classes, seminars, confer- Gastronomy and Food Communications (see page 76 for more details). ences, and stages). A maximum of 74 students are admitted annually. All activities take place in either Italian or English and language lessons are pro- The goal of this program is to provide graduates with the professional skills and knowl- vided for all students to ensure functionality in both languages. edge needed for careers in food production, processing, distribution, education, and promotion, including gastronomic and culinary tourism. The curriculum includes studies in history and the humanities, science and technology, economics, management, and communications. The academic year consists of two semesters, the first running from Octo- ber through February, and the second from March through September. Twenty subjects within a variety of fields, along with a number of stages, provide a total undergraduate 22 program 23

History of Cuisine and Wine module I: History of Wine module II: History of Cuisine and Gastronomy Sensory Analysis Viticulture and Enology module I: Viticulture module II: Enology (see below for course descriptions) Course Overview YEAR III Cultural Anthropology YEAR I Environmental Sociology Basic Molecular Science Food Economics and Policy Food Microbiology module I: Food Business Economics General Biology module II: Marketing of High-Quality Products module I: Plant Biology module III: Food Policy module II: Animal Biology Food Philosophy and Semiotics History of Agriculture and Food module I: Aesthetics of Gastronomy module I: History of Agriculture module II: Semiotics of Food and Perception module II: History of Food Food-Service Systems Information Technology and Statistics Geography and Tourism module I: Information Technology Nutrition and Dietetics module II: Basic Algebra and Data Processing module III: Statistics Physiology of Taste Examinations YEAR II Food Production Each academic year contains three exam sessions, with an extra session scheduled in module I: Plant Production the following academic year. In the first year, exams are taken either in English or module II: Animal Production Italian, according to the student’s choice. Exams take place at the conclusion of lesson Food Technology cycles of each section, and are evaluated in marks out of thirty, with the potential module I: Food Technology Principles addition of “with honors” commendations. The undergraduate program concludes module II: Food Technology Processes with a research thesis and defense presentation. undergraduate 24 program 25

Course Descriptions

The subjects below are taught year to year using a variety of materials and forms of instruction. For updated syllabi and bibliographies, visit www.unisg.it ANIMAL PRODUCTION and the university’s academic portal, dida.unisg.it. Incorporating the health and well-being of food-production animals, this course content looks at bovine, porcine, and avian breeds, their nutri- AESTHETICS tional needs, and the issues within various raising methods, in- OF GASTRONOMY cluding marine aquaculture. Meat (pork, beef, chicken, rabbit, Aesthetics—the science of lamb, goat) is also studied from the nutritional and microbiologi- sensibility—has much to do cal perspectives, as well as how it is butchered and processed, with food and nutrition, in moving from the slaughterhouse to the table. which objects are perceived, assimilated, and judged by BASIC ALGEBRA AND DATA PROCESSING means of the senses. More This course reviews the elements of algebra, functions, and than other aspects of the hu- geometry necessary for the quantitative study of food science man experience, food is an and technology. Practical attention is paid to the graphic repre- area in which the senses are sentation of data as well as the use of common data-processing both tools and the subject of software. investigation. This course has two objectives: to look at the BASIC MOLECULAR SCIENCE cognitive value of sensibility This course provides an understanding of general and organic and sensoriality and, through chemistry in order to understand the molecular processes under- a deepening of the categories lying food processing and transformation. The main components of of aesthetics, to release prej- food products (water, carbohydrates, fats, proteins, and vitamins) udices around the hierarchy are examined, as well as the nature and nomenclature of organic between “culture” and “mate- compounds and the primary physical states within alimentary rial culture.” systems (solutions, dispersions, emulsions, foams, gels).

ANIMAL BIOLOGY This introduction to animal biology touches on the many themes of natural history, evolution, hunting and fishing, domestication, aquaculture, zoogeography, ecological imperialism, biodiversity, cloning, imaginary animals and urban legends, laws and norms, ethics, animal cruelty, animal sacrifice, the food choices and religious standards around eating animals, vegetarianism and carnivorism, bioindustries, and what we deem “fit to eat.” undergraduate 26 program 27

COMPUTER/INTERNET SKILLS (as needed) This course builds technical knowledge in three areas: theoretic concepts of IT; use of the most common software packages (MS Office and Open Source applications); technical vocabulary. It also covers some of the subjects included in the (per Cohen); Italy as a country of diffuse tourism; the development of a sociology analytic descriptions of the ECDL Certificate training modules. of tourism. The texts L’ Agricoltura urbana a Milano and Il bene acqua are also discussed, as well as current research methods and key research papers within CULTURAL ANTHROPOLOGY the sector. Addressing both oral and written narrative, this course demonstrates how traditions are in a continual state of cultural evolution. Within such a perspective, the FOOD BUSINESS ECONOMICS course analyzes and reconstructs the ritual calendar, including both work and This course addresses the costs of production processes within agri-food busi- play, as well as the deep connection between ritual and food, evidenced by the nesses. Alongside the classic mono-criterion methodologies (financial forecast- complex ceremonial and symbolic value placed on traditional foodways. ing, income/ expense analysis, etc.), significant attention is paid to multi-criterion methodologies, in order to provide the tools for using diverse business-evalua- ENOLOGY tion parameters, both monetary and non-monetary. Both quantitative and quali- This course introduces the fundamentals of both white and red wine production, tative parameters are explored. as well as the techniques involved in making Champagne, Port, Sherry, and Sauternes. Chemistry and microbiology is also covered, including the processes FOOD MICROBIOLOGY of stabilization, aging, and tasting. Both the theory and practice of wine technology This course introduces the subject of epidemiology and treatment of food-borne is studied, from the basics of the wine sector to viticulture, quality control, and illnesses for eventual application within the professional environment. The ways sensory analysis. in which microorganisms act on food—both good and bad—are addressed, including how to use microorganisms in food processing and identify their pres- ENVIRONMENTAL SOCIOLOGY ence and proliferation in preserved foods. Notably, the role of fermentation in Three main concerns are addressed within this course. First, the relationship be- making products like bread, cheese, beer, wine, and preserved meats will be tween city and country: the role of urban and rural sociology; the development examined. of territorial sociology; the Chicago school; the models of cities; and the role of participation. Second, the development of ecology: environmental sociology; FOOD POLICY environmental associations and their role. Third, the role of the tourism system: This branch of law includes the norms and regulations associated with distribu- the diversification of the system; young people and tourism; who the tourist is tion of food products, with the protection of health, and with the free circulation undergraduate 28 program 29

of commodities. It also involves the “definition of the consumer,” jurisprudence within food terms, the principle of precaution, the agricultural market, the production and protection of GEOGRAPHY AND TOURISM agri-food products, quality controls, health inspec- This course looks at the spectrum of gastro-tourism as an integrated tions, labeling, and food safety. and sustainable themed travel experience. From a basic understanding of the mechanics of the tourism sector to a more developed FOOD-SERVICE SYSTEMS interdisciplinary, geo-cultural approach, the tools are provided for This course teaches the basic knowledge and critical interpretation of resources and territory, and for building a applied skills of food services, including the gastro-tourism enterprise that is holistic, organic, and appropriate. specifics of the various techniques and production technologies in the industry. Each aspect HISTORY OF AGRICULTURE of the process that either directly or indirectly The focus of this course is agriculture as a fundamental compo- effects the “finished meal” is addressed from nent of the history of food and eating. Various food cultures form a multidisciplinary perspective. the starting point for an analysis of the global change that has taken place in the rural regions of industrialized nations, with FOOD TECHNOLOGY PRINCIPLES particular attention to those transformations within agriculture. A This course illustrates the principles and logic part of the course also looks at alternative methods of agricul- that govern food processing and preserving, in- ture (organic, biodynamic) and genetic modification. cluding the criteria for guaranteeing quality and safety, new technological innovations, and HISTORY OF CUISINE AND GASTRONOMY trends in technical development and controls. This course addresses the classification of food and gastronomic Students become familiar with technical lan- culture using the worldwide diffusion of the French model, start- guage and learn the analytic methods of vari- ing from the 18th century and moving up to today, as well as the ous food-processing systems. diffusion of traditional Italian recipes both domestically and internationally. Skills are provided to allow students to perform FOOD TECHNOLOGY PROCESSES research using primary resource material. This course covers the main steps in food processing and preservation and provides the HISTORY OF FOOD knowledge necessary to understand the rela- This course unites various alimentary themes within a historical- tionship between production processes and cultural perspective, using the history of food in Europe and the product quality. A secondary objective is to help role food had in the evolution of European culture. Further, the students synthesize other areas of study to course looks at how the way in which people were fed throughout build a cumulative portrait of food processing the centuries tied into imperial and national ambitions. Finally, food that encompasses the definition of “quality” is assessed as the common denominator of identity and status, for within finished products. the individual, for social classes, for regions, and for countries. undergraduate 30 program 31

INFORMATION TECHNOLOGY The goal of this course is to give students the basic IT skills for day-to-day use of their computers’ hardware and software, as well as networking and online applications. An understanding of algorithms and online programming languages is provided, including website architecture, information networks, databases, and network security.

LANGUAGE STUDIES — ENGLISH & ITALIAN Because the university operates in both English and Italian, these courses are designed to optimize students’ comprehension of grammar, conversation, and written and spoken language. Classes are divided into groups based on existing language skills.

MARKETING OF HIGH-QUALITY PRODUCTS This course is designed to teach the tools of applied marketing within the food industry. It is divided into three modules that address the principles of marketing, food marketing, and the role of brands. Students learn how to understand and analyze the players and structure of the marketplace, food trends, and how brands are born and evolve.

HISTORY OF WINE This history of viticulture and wine production in Europe owes particular attention to distribution, from the early Middle Ages to the current era. The economics and consumption of wine, in Italy and France, are analyzed, along with a consideration of wine language and medical treatments. Because of their distinctive importance, the past 50 years of wine history are also examined, with the participation of producers, experts, and scholars. undergraduate 32 program 33

NUTRITION AND DIETETICS This course examines the classification of basic foods and their alimentary composition, how nutrients carry out certain functions in the body, the evolution of PLANT PRODUCTION consumption and the nutrition-health relationship, the food-energy needs of the The fundamentals of agronomy form the basis of this course, including the body, and the recommended daily intake of nutrients. The physiology of diges- various production systems and their characteristics: conventional, integrated, tion and nutrient absorption is also considered, as well as the basics of calculat- organic, and biodynamic. The question of fertilization is also included, starting ing nutritional needs and the principles of formulating and evaluating a balanced with the general concept of fertility and moving through organic and chemical diet (to target ideal weight or address obesity). Specific dietetic regimes for cer- fertilizers, manuring, and composting. The main varieties of cereals and vegetable tain conditions such as diabetes and celiac disease are also addressed. crops are also taught.

PHYSIOLOGY OF TASTE SEMIOTICS OF FOOD AND PERCEPTION This course shows that our defini- This course comprises two sections. The first covers a general tion of “taste” is dependent on a theory of communications in order to move beyond older mod- series of interconnected sensa- els based on information transmission and language functions. tions: physical (temperature, con- Specifically, a series of basic notions are provided that chal- sistency, moisture, texture), chem- lenge our inheritance from both the generative and interpretive ical (taste, smell), and chemes- schools of thought. Bearing in mind the historical view, an thetic (burning, cooling, pungent). updated toolkit is also developed to use in critical analysis of Attention is also given to the contemporary media communications. Alongside the funda- physiological processes used to identify stimuli—our anatomical structures and receptors—as well as the molecular interactions between aromatic compounds and the body’s senses.

PLANT BIOLOGY This course addresses the evolution of the plant organism, from cellular systems to plant “philosophy” in evolutionary terms, from their physical structures to their characteristic functions. Those aspects of general botany and taxonomy connected to alimentary use and culinary transformation are also covered, as well as the questions of comestibility, toxicology, detoxification through cooking, plants and human culture, ethnobotany, and bio-cultural diversity. undergraduate 34 program 35

relations, and linear regression. The goal of the course is to provide knowledge that is firmly grounded within the most recent proven thinking, but also to inspire interest in the subject for further application within other courses of the undergraduate program.

VITICULTURE The main issues surrounding the cultivation and dispersion of vines locally and internationally are explored in this course, along with the principle aspects of vine morphology, physiology, and biochemistry in the vegetative and reproductive cycles. Discussion begins with the loss of genetic variety within viticulture, continuing on to the origin and distribution of vitaceae around the world—including those varieties that are cultivated—the circulation of ancient varieties, and wild grapes. Also covered: the expansion of genetic variability through selection, crossbreeding and hybridization, and genetic improvement for both mentals of textual semiotics, a theory of the management of the sense of time quality and resistance to biotic and abiotic stresses. is developed. The second part of the course looks at the relationships between signification and perception, and between communication and alimentation, along with an introduction to the most recent developments in the semiotics of the body and the sociosemiotics of taste.

SENSORY ANALYSIS Sensory analysis is a technique that provides control and quality assurance in food products. This course defines the fundamental sensorial tests, the relationship between food composition and taste profiles, and the criteria for creating a tasting panel for conducting sensory analysis tests. The course concludes with a practical lesson conducted in the university’s sensory analysis lab.

STATISTICS Students learn the basics of statistical analysis and are introduced to the concept of economic and social data measurement, using statistics. Descriptive statistics and statistical inference is reviewed, as well as statistical methods for improving quality, statistical process controls, statistical programming of experiments, cor- undergraduate 36 program 37

Stages

Of the stage destinations below, each student travels to one international destination and one Italian region annually. In Year III, students travel to two international destinations.

s YEAR I YEAR II YEAR III e

g Cured meat Cheese Olive oil a (Piedmont, Lombardy, (Piedmont, Lombardy, (Liguria, Tuscany, t

s Friuli, Emilia Romagna, Emilia Romagna) Puglia, Calabria) Tuscany) c i

t Coffee Confectionery Beer

a (Piedmont) (Piedmont, Sicily) (Piedmont, Lombardy,

m Trentino, Friuli) e h

t Pasta Rice Fish (Abruzzo, Campania) (Piedmont) (Liguria, Veneto, Tuscany, Puglia, Sicily)

s Emilia Romagna Puglia Cuba e

g Lazio Campania India a

t Trentino Lombardy Morocco s Valle d’Aosta Veneto Taiwan l

a Austria Australia Spain n

o Ireland Canada Germany i

g U.K. U.S. Portugal e

r France Mexico Sweden

stage destinations subject to change undergraduate 38 program 39

Outside the Classroom

The hands-on experience of cultivating fruits and vegetables helps students grasp the complexity of agri-food systems, from the social to agronomic to environmental implications. Working the earth induces respect; practicing organic and biodynamic techniques builds value for biodiversity and sustainability. This elective course includes both theoretic and applied lessons on food- plant cultivation, in the classroom and in the field. Current issues of modern agriculture and scientific research are also addressed, with the goal of building a comprehensive and holistic understanding that can be applied throughout the UNISG experience.

The School Garden Eating is an agricultural act. Growing food is a gastronomic act. —Wendell Berry —Carlo Petrini

In order to better understand UNISG’s new definition of food quality, in which value is based on the social, environmental, and economic impact of production, processing, and distribution, students may take a course in Ecological Horticulture and Sus- tainable Agriculture, collaborating in an on-campus garden project. The garden is an ideal laboratory for applying the theory studied in class, and for developing a greater awareness of the many meanings of “quality.” undergraduate 40 program 41

Writing Labs In collaboration with the Holden School in Torino, UNISG provides undergraduates with this opportunity to develop their writing skills. The program comprises a compulsory attendance phase plus an elective phase chosen by the student. The lab includes training in writing and editing, with the specific goal of teaching food- journalism skills as well as those necessary for the preparation of required stage reports. A variety of writing styles and modes are explored, taught in both English and Italian by a young teaching staff who also manage and evaluate the lab’s exercises. This is a practical course for all students, particularly for those who wish to pursue further communications training or work.

A Wide Angle on the World of Food To establish a visual record of the myriad forms of food production and consumption around the world, as well as the cultural discourse that characterizes international gastronomy, UNISG has launched the creation of a multimedia archive. In support of this filmic encyclopedia—a project to both document existing content as well as stimulate undergraduate 42 program 43

new student creativity—a special collaboration with the Berlin International Film Festival has been developed, under the guidance of celebrated director of photography, Michael Balhaus. Balhaus has worked with such directors as Francis Ford Coppola, Martin Scorsese, and Rainer Werner Fassbinder, and brings with him the involvement of the Berlinale Talent Campus, a world meeting of thousands of young international filmmakers. This documentation project goes hand-in-hand with UNISG’s new cinematography workshop, a select group of students chosen on the basis of their audiovisual interests and abilities. The team’s work has already been presented at various film festivals and forms a continuum with UNISG’s newly launched courses in camera work, directing, and postproduction. undergraduate 44 program 45 Applying to the Applications Procedure: Applications tion (“dichiarazione di program For complete application are taken online at valore”) must be obtained information, including www.unisg.it. Prospec- and provided as part of deadlines, visit the UNISG tive students must regis- the student dossier. It is website at www.unisg.it. ter, complete an applica- recommended that appli- process, and to upper- All E.U. students, Attendance nars, and other academ- tion form, and complete a cants contact their local year students with a whether or not they UNISG students are ic activities (conferences Italian Candidates motivational test and Italian consulate as early minimum number of ac- are granted a scholar- admitted on a full-time and symposia). Requirements: secondary English-language test. An as possible in order to ademic credits. Finan- ship, may also apply basis only and are there- school diploma application package (stu- ensure adequate time for cial and merit qualifica- for a merit-based loan fore required to attend Lessons are held in either dent dossier) must be de- all consular processes. tions required are de- of ?10,000, granted by all educational aspects Italian or English, with si- Procedure: Applications livered to the UNISG tailed in the scholarship BancaIntesa San Pao- of the program. This multaneous lecture trans- Fees are taken online at Registrar via mail, fax, or Following acceptance to announcements avail- lo according to the includes lectures, lan- lation, when available, for The fee of ?13,000 is www.unisg.it. Prospec- online, comprising edu- UNISG, non-E.U. stu- able from the university terms stated on the guage classes, sensory humanities courses and payable in two install- tive students must regis- cational and extracurric- dents in all UNISG pro- administration and on bank’s website at analysis labs, stages and translated slides/notes ments and includes: ter, complete an applica- ular accreditations, a grams are required to the university website. www.intesabridge.it. stage preparation semi- for science courses. > tuition tion form, complete a curriculum vitae, letters obtain a student visa for > required texts (books motivational test and of motivation and recom- their period of study in and lecture notes) English-language test, mendation, and a color Italy. > all stage travel, and submit their curricu- passport photo. See accommodation, lum vitae. www.unisg.it for com- Scholarships and food plete student dossier re- and loans > all academic activities Candidates who pre- quirements. E.U. and non-E.U. stu- planned, including qualify will be invited to dents in the undergradu- conferences, tastings, UNISG for an interview Note that for all educa- ate program may apply seminars, and symposia and written test to ascer- tional documents (diplo- for a number of full and > participation tain their aptitude level, mas, degrees, certifi- partial scholarships. Ap- in all events organized including language and cates, transcripts) grant- plication is open to by UNISG cultural knowledge. An ed outside of Italy, official first-year students who > students’ compensation advance interview ses- translations and an Ital- have completed the ini- insurance sion takes place in May ian consular accredita- tial UNISG application > registration with for those candidates who the Italian National have already completed Health Service the online portion of the (for non-Italian application process, with students) a regular session scheduled at the beginning of Additional fees and con- September. ditions apply for the use of the student housing and dining services, as Non-Italian Candidates follows: Requirements: secondary > housing: ?5,000 school diploma (plus, for > dining service students from certain (lunch during countries, additional weekdays when UNISG qualifying credits at the is in session): ?1,000 college/university level) 47

Two-year graduate degree in Gastronomy and Food Communications graduate 48 program 49

The Graduate Program

The two-year graduate degree in Gastronomy and Food Communications is designed as a specialization program to follow the UNISG three-year undergraduate program (see page 19), but is also open to applicants with related undergraduate experience from other institutions. (see page 50 for course descriptions) The goal of this program is to provide graduates with the professional skills and Course Overview knowledge needed for careers in management and operation of gastro-tourism busi- Advertising as Social Communication nesses, as well as the promotion of high-quality food products. The curriculum Economic and Social Value of Gastronomy includes instruction in the fields of economics, promotion, multiplatform communi- module I: Food Ethics cations, distribution, and consumer sciences. module II: Social Evaluation The academic year begins in November and the program is based in Pollenzo, in module III: Accounting and Business Administration facilities specially designed for research and training. It includes a study phase at the European Environmental and Food Policy University of New Hampshire (in Durham, NH, USA) or at an alternate foreign univer- Food Science and Technology sity. A work-study internship makes up the last phase of the program, in which stu- module I: Food Quality Systems in the Production Chain dents perform professional-world functions at a given company or organization, module II: Packaging and Distribution Logistics including management, marketing, journalism, editorial work, distribution and logistics, module III: Food Policy and food tourism. A final thesis and defense presentation, based on the internship ex- Gastronomic Language and Vocabulary – English perience, concludes the program. A maximum of 40 students are admitted annually. Gastronomic Language and Vocabulary – French Geography module I: Geography of Food Resources module II: Geography of Sustainable Production History of Territory and Regional Products module I: History of Food Culture module II: History of Regional Products International Trade and Management of Food Products module I: International Trade module II: Economics and Management of Tourism Enterprises Semiotics and Visual Communications module I: Visual Identity and the Language of Multimedia module II: Cultural Semiotics and Consumer Practices Sociology of Tourism and Communications module I: Ecology of Communications module II: Sociology of Organizations module III: Sociology of Gastro-Tourism graduate 50 program 51

Course Descriptions

The subjects below are taught using a variety of materials and forms of instruction. EUROPEAN ENVIRONMENTAL AND FOOD POLICY For updated syllabi and bibliographies, visit www.unisg.it and the university’s aca- Focusing on the key aspects of European legislation on national and international demic portal, dida.unisg.it. tourism economics and food regulation, this course examines the use of trademarks and labels on high-quality foods, as well as systems for the protection of agri-food ADVERTISING AS SOCIAL COMMUNICATION and gastro-tourism standards. This course addresses advertising—the paid placement of marketing messages in commercial media channels—within the social context. Issues covered include the FOOD SCIENCE AND TECHNOLOGY role of advertising in society, the public policy debates concerning advertising today, Providing the fundamental knowledge for managing quality-assurance systems the influence that advertising has on culture (particularly food culture), and various within food enterprises, this course also covers the aspects of distribution logistics methods of analyzing advertising messages and effectiveness. and packing technologies. Strategies are discussed for gaining access to food resources, sustainable production, the relationships between consumer food profiles, ECONOMIC AND SOCIAL VALUE OF GASTRONOMY and the availability of nutrients and food safety. Gastronomy has a value beyond economics, one that is also social, but which is difficult to define in monetary terms. This course provides the principal means of estimating the financial value of socially useful goods and services, with particular attention to the gastronomic framework. graduate 52 program 53

GASTRONOMIC LANGUAGE AND VOCABULARY – ENGLISH The objective of this course is to provide in-depth knowledge of Anglo-Saxon and North American cooking and gastronomy language, with particular attention to its origins and neologies. Food industry vocabulary is included, as well as that of distri- INTERNATIONAL TRADE AND MANAGEMENT OF FOOD PRODUCTS bution, catering, quick-serve restaurants, and the creation of related international This course addresses the main issues of international commerce within the agri- terminology. food sector, with particular attention to theory, to the E.U. agriculture policy, and to WTO accords. Challenges related to food business administration will also be GASTRONOMIC LANGUAGE AND VOCABULARY – FRENCH considered, including accounting and management. The objective of this course is to provide an understanding of French food vocabulary in domestic and professional settings, in- SEMIOTICS AND VISUAL COMMUNICATIONS cluding cooking and service. Tools for Focusing on the ideas of translation and practical knowledge within the philological and lexical analysis of lan- cultural context, this course provides a set of guidelines for the semiotics guage will be taught, as well as in-depth of food culture. Communications strategies and consumer tactics will be knowledge of the history of gastronomic addressed, in order to develop a unified theoretical portrait of promotion language in France and its diffusion and examine the erosion of values within the semiosphere. Starting with throughout Europe. a general theory of mediation, the course also looks at themes within mass media and the challenges of marketing: packaging, food advertising GEOGRAPHY strategy, and the communication of brands. Finally, through field study, a The geographic approach to gastronomy working model will be developed to survey the many facets of the field of analyzes and interprets food production food studies. territories through the lens of physical, living, and human elements (e.g. geo- SOCIOLOGY OF TOURISM AND COMMUNICATIONS morphology, geology, climate, ecology, This course examines the sociology of tourism and the motivations behind socio-economics, etc.) Together, they tourism choices, as characterized by the self-actualization of individuals and characterize the nature of environmental the influence of globalization. The dimension of sustainability and models of systems, of the cultural and symbolic gastro-tourism will also be considered, those that increase the value of high- spheres, and of integrated nodes of eco- quality food products and local identity, ultimately favoring local development. nomic development.

HISTORY OF TERRITORY AND REGIONAL PRODUCTS This course develops the notion of building interpretative profitability using the guardianship of foodways—a combined economic, social, and cultural effort— through the perspective of geography. Each lesson will address one geographic stra- tum (the home, the community, the city, the region, the nation, and the globe as a whole), and the multiple links between food and these places. graduate 54 program 55 Applying to the Applications conferred during or gram on a conditional ba- program For complete application prior to the year of sis. Such admissions will information including application, or which be made official provided deadlines, visit the will be conferred within the students receive their UNISG website at the following year’s undergraduate degree www.unisg.it. February extra within following year’s examination session, February extra examina- Italian Candidates provided the tion session. cates, transcripts) grant- as possible in order to UNISG Candidates Scholarships Fees Requirements: outstanding ed outside of Italy, official ensure adequate time for No university documen- and loans The fee of ?13,000 is > an undergraduate requirements do not Non-Italian Candidates translations and an Ital- all consular processes. tation is required from E.U. and non-E.U. stu- payable in two install- degree from an Italian exceed 20 credits Requirements: ian consular accredita- UNISG students or grad- dents in the graduate ments and includes: Class 20 three-year > an undergraduate tion (“dichiarazione di Following acceptance to uates, who may instead program can apply for > tuition program (i.e. Procedure: Applications or first-level degree valore”) must be obtained UNISG, non-E.U. stu- complete an admission one of four partial schol- > required texts (books Agricultural Sciences are taken online at conferred during or and provided as part of dents in all UNISG pro- request provided they arships, each amounting and lecture notes) and Technology or Food www.unisg.it. Prospec- prior to the year of the student dossier. It is grams are required to obtain their degree in to ?9,000. Financial and > study periods at Industry and Forestry), tive students must regis- application, provided recommended that appli- obtain a student visa for Gastronomic Sciences merit qualifications a foreign university, as conferred during or ter and submit applica- the program includes cants contact their local their period of study in by February of the year required are detailed described in the prior to the year of tion and supplementary adequate qualifying Italian consulate as early Italy. following the applica- in the scholarship curriculum, including application, or which documentation as de- credits for the graduate tion year. announcements avail- travel, room, and board will be conferred within tailed. program able from the university for this period the following year’s Language Requirements administration. > all academic activities February extra The admissions commit- Procedure: Applications Non-Italian candidates planned, including examination session, tee will take into consid- are taken online at must provide one of the All E.U. students, whether conferences, tastings, provided there are no eration each candidate’s www.unisg.it. Prospective following: or not they are granted a seminars and symposia outstanding credit academic career, intern- students must register > Italian university scholarship, may also ap- > participation requirements ship/training history, and and submit application degree or high-school ply for a merit-based loan in all events organized > an Italian two-year work experience. Candi- and supplementary docu- diploma of ?10,000, granted by by UNISG specialization degree dates who have not yet mentation as detailed. > Internationally BancaIntesa San Paolo > students’ compensation > an undergraduate received an undergradu- recognized B1-level (or according to the terms insurance degree from a non- ate degree at the time of Note that for all educa- higher) certificate in stated on the bank’s web- > registration with Italian Class 20 three- application may be admit- tional documents (diplo- Italian site at www.intesabridge.it. the Italian National year program, ted to the graduate pro- mas, degrees, certifi- > B1-level (or higher) Health Service exam in Italian passed Attendance (for non-Italian during a university UNISG students are students) degree program admitted on a full-time basis only and are there- Additional fees and con- With the exception of fore required to attend ditions apply for the use native English speakers, all educational aspects of the student housing all applicants must have of the program. This and dining services, as obtained an English-lan- includes lectures, lan- follows: guage skills certificate guage classes, sensory > housing: ?5,000 issued by an interna- analysis labs, stages and > dining service tionally recognized insti- stage preparation semi- (lunch during weekdays tution, or an equivalent nars, and other academ- when UNISG is in certificate issued by an ic activities (conferences session): ?1,000 Italian university. and symposia). 57

One-year master’s programs master’s 58 programs 59

Master of Food Culture and Communications STAGES This program takes place in English at the Colorno campus and is designed for inter- Students travel to the following regions of Italy and European destinations: national students seeking a holistic perspective on food culture as well as the tools > Piedmont and modes of contemporary food communications. Through an approach that blends > Sicily science and humanities with anthropology, history, and the sociology of consumption, >Tuscany students deepen their understanding of the concept of “quality” to develop effective > Veneto strategies for food promotion and education. > France The one-year program includes 500 hours of lessons, exercises, and tastings, as well > Spain as numerous stages throughout Italy and Europe, and concludes with a work-study in- > Greece (Crete) ternship towards a final thesis. A maximum of 25 students are admitted annually. stage destinations subject to change

COURSE OVERVIEW A series of day-trips within Emilia-Romagna also expose students to such typical (see page 63 for course descriptions) products as Prosciutto di Parma, Culatello di Zibello, Parmigiano Reggiano, and the Balsamic Vinegar of Modena. > Food Anthropology > Food Economics INTERNSHIP > Food Photography The internship is designed as a means for students to implement their educational > Food Technology experience in a promotion or production setting, performing editorial, marketing, > Gastronomic Techniques research, and communication roles. Following a six-to-eight-week period within the > History and Food Culture Slow Food organization or a related food business, students prepare a final thesis and > Journalism, Food Writing, and Online Media presentation based on their internship experience. > Semiotics > Sensory Analysis > Sociology and Psychology of Consumption

Food products are studied through a combinationof in-class lectures and guided tastings, as well as regional stages. > pasta > cheese > cured meats > olive oil > wine master’s 60 programs 61

Master of Italian Gastronomy and Tourism COURSE OVERVIEW (see page 63 for course descriptions) This program takes place in English at the Colorno campus and focuses on the food trade and restaurant business, wine and culinary tourism, and the diverse dimensions of > Ecology of Communications Italian food and culture. Students will gain knowledge of food products from a cultural, so- > Food Ethics cial, and historical perspective, explore issues of sustainability and ethical practices in gas- > Food Geography tro-tourism businesses, and develop the professional skills for innovation in strategic plan- > Food History and Anthropology ning, communications, and project management. > Food Quality Systems The one-year program comprises 500 hours of academic studies, tastings and senso- > Food Technology ry training, travel to food-producing regions in Italy and Europe, and a work-study intern- > Gastronomic Techniques > History of Local Specialty Products ship towards a final thesis. A maximum of 25 students are admitted annually. > Interaction and Organization of Modern Societies Those students in this program who wish to continue their studies towards a more ad- > Italian Language and Cultural Studies vanced degree may choose, after completing their coursework, to enroll in the second year > Semiotics and Communications of the two-year graduate degree in Gastronomy and Food Communications. (see page 47). > Sensory Analysis Such students will transfer to UNISG’s Pollenzo campus and then follow the graduate- > Social Appraisal program calendar, including coursework, study-abroad semester, and final internship. > Sociology of Tourism

Food products are studied through a combination of in-class lectures and guided tastings, as well as regional stages. These products are examined in both artisanal and industrial contexts to develop a comparative understanding of their production and consumption in various markets. > cheese > cured meat > olive oil > pasta > tomatoes > wine master’s 62 programs 63

STAGES Students travel extensively for a comparative view of different areas’ food and culture, visiting the following Italian regions and one European country: > Piedmont > Liguria Course Descriptions > Veneto > Sicily The subjects below are taught using a variety of materials and forms of instruction. For >Tiber River (within Umbria and Lazio) updated syllabi and bibliographies, visit www.unisg.it and the university’s academic portal, > a Mediterranean country dida.unisg.it. (Note: “FCC” indicates a course in the Food Culture and Communications program and “IGT” indicates a course in the Italian Gastronomy and Tourism program.) stage destinations subject to change ECOLOGY OF COMMUNICATIONS (IGT) A series of day-trips within Emilia-Romagna also expose students to such typical prod- The world of communications creates an ecology of its own—a system of interactions ucts as Prosciutto di Parma, Culatello di Zibello, Parmigiano Reggiano, and the Balsamic and relationships between the meaning and material created by communications func- Vinegar of Modena. tions. This course considers the social discourse of food, in Italy and abroad, and the environment that gastronomic professionals enter into when communicating messages INTERNSHIP about food. The internship is designed as a means for students to develop professional skills and further synthesize their master’s studies. Following an eight-to-ten-week period within the FOOD ANTHROPOLOGY (FCC) Slow Food organization or a related food business, students prepare a final thesis and The course explores anthropological theories about beliefs and behaviors surrounding presentation based on their internship experience. food production, distribution and consumption, with case material from Tuscany, the U.S., and China. Cultural anthropology, food and nutrition, as well as the methodologies used by anthropologists, are all explored as an introduction to conducting qualitative research.

FOOD ECONOMICS (FCC) In the context of small-to-medium-sized food businesses, food economics includes strategies that create competitive advantage and sustainability while also considering the value of tradition, localness, and authenticity. Italian agricultural enterprises are studied, including their differences from other businesses and how their unique attributes can be effectively leveraged.

FOOD ETHICS (IGT) This course addresses both local and global food systems, from Italy to the E.U. to the international level, and the impact of legislation on food production, processing, distribution, and communications. The issue of sustainable food production is considered from both an ethical perspective and within the economic and ecological frameworks, including an approach promoted by Slow Food. master’s 64 programs 65

FOOD GEOGRAPHY (IGT) The environment has moved high up the agenda of most players within the food chain—farmers, producers, retailers, and consumers—and has become an ever-present topic in the media. This course examines how and where the food chain has an impact on the environment, with particular attention to energy and water consumption, greenhouse gases, and climate change. HISTORY AND FOOD CULTURE (FCC) FOOD HISTORY AND ANTHROPOLOGY (IGT) The course covers a variety of aspects of food history, including the arrival of New World History and anthropology are uniquely connected in the world of gastronomy, and Italy plants in Europe in the 16th century, the industrialization of food production, innovation offers an exceptional field in which to study these disciplines side by side. Considering in new products and practices, and long-term food trends. Also included are the social the social history of food and identity, as well the Italian diet in the twentieth century, history of food, food culture as a function of geography, food in war and depression, and the course examines how foodways and culture have evolved over time, using both issues related to the evolution of taste, social classes, identity, and status. anthropological case studies as well as theory. HISTORY OF LOCAL SPECIALTY PRODUCTS (IGT) FOOD PHOTOGRAPHY (FCC) The history of Italian food is based at once on long-standing traditions as well as shifting With both elements of art and craft, food photography is an important aspect of com- global influences. This survey of food history includes lecturers from both Europe and municating messages and meaning. This course covers the basics of using a digital North America, and includes such subjects as the arrival of the tomato in Italy, Italian gas- camera as well as gives students the opportunity to practice making pictures of food tronomy in the global age, the modern history of Italian wine, the social history of food within a context that not only creates a compelling image but also tells a story about and its role in hierarchies and identity, as well as modern Italian diets and foodways. the culture, heritage, and qualities of the object depicted. INTERACTION AND ORGANIZATION OF MODERN SOCIETIES (IGT) FOOD QUALITY SYSTEMS (IGT) Using examples and analysis of food and wine journalism, as well as texts on Italian food This course covers those aspects of food policy, both in the E.U. and internationally, that culture, this course examines the relationships between individuals and groups in con- address the end quality of a given food product, given the controls and standards built in- temporary society. Written and visual communications, gastronomic branding, and prod- to the production and distribution systems. Attention is paid to local and global systems, uct identity are used to illustrate the manifestation of these relationships, as well as how including the issues and controversies that have arisen over time. we consume food, both literally and symbolically.

FOOD TECHNOLOGY (FCC/IGT) ITALIAN LANGUAGE AND CULTURAL STUDIES (IGT) Extensive attention is given to food science and technology and the production issues that Grasping the unique nature of Italy and its heritage is fundamental to an interpretation play a key role in the quality of the final product. Addressing the biochemistry and physical of the country’s gastronomy and tourism realities. This course provides that insight attributes of raw ingredients and their transformation during both artisanal and industrial pro- through through both language studies (at the beginner, intermediate, or upper-intermediate cessing, lectures cover pasta, cheese, cured meats, olive oil, and wine. This course comple- levels) and an investigation of Italian literature, society, and politics. ments the first-hand knowledge students acquire through guided tastings of each product. JOURNALISM, FOOD WRITING,AND ONLINE MEDIA (FCC) GASTRONOMIC TECHNIQUES (FCC/IGT) With lectures and workshops taught by a wide variety of professional writers, students This course brings together cooking demonstrations with the social and cultural aspects are provided with the tools and sensibility to develop their own writing style and method. of food preparation and service. Taught by international chefs, the issues and value of lo- From basic writing to food and wine journalism, website and blog writing, story research cal and sustainable procurement are addressed, as well as the role of the story of primary and editing, cookery, reviews, and television writing, numerous forms, audiences, and ingredients in the context of public eating. professional skills are examined and workshopped. master’s 66 programs 67

SEMIOTICS (FCC) This course introduces the basic tools of semiotics within food communication, as a base for developing strategies and analyzing texts. The course also acts as an introduction to the communications aspect of the program, providing students with the theoretical and methodological instruments for work in gastronomic journalism and advertising. Applying An additional fee of ricular accreditations, a required to obtain a stu- ?5,000 covers student curriculum vitae, letters dent visa for their period to the accommodation, in of motivation and rec- of study in Italy. SEMIOTICS AND COMMUNICATIONS (IGT) programs Parma or Colorno. ommendation, and a col- Looking at the verbal and visual symbols that construct gastronomic communications, or passport photo. See Loans this course encompasses film studies and food photography, publishing and mass media. Applications www.unisg.it for com- E.U. students are eligible to It is designed to develop an understanding of the elements of communicating meaning, For complete application plete student dossier apply for a merit-based ? and provides interconnections between the various disciplines in the master. Fees information including requirements. loan of 10,000, granted by The fee of ?16,000 is deadlines, visit the UNISG BancaIntesa San Paolo payable in three install- website at www.unisg.it. Note that for all educa- according to the terms SENSORY ANALYSIS (FCC/IGT) ments and includes: tional documents (diplo- stated on the bank’s web- Sensory analysis is a technique that provides control and quality assurance in food prod- > tuition Requirements: under- mas, degrees, certifi- site at www.intesabridge.it. ucts. This course defines the fundamental sensorial tests, the relationship between food > required texts (books graduate or first-level cates, transcripts) grant- and lecture notes) degree from an Italian or ed outside of Italy, official Attendance composition and taste profiles, and the criteria for creating a tasting panel. The course > all stage travel, international university translations and an Ital- UNISG students are ad- concludes with a practical lesson conducted in the university’s sensory analysis lab. accommodation, ian consular accredita- mitted on a full-time basis and food Procedure: Applications tion (“dichiarazione di only and are therefore re- SOCIAL APPRAISAL (IGT) > lunch during weekdays are taken online at valore”) must be ob- quired to attend all educa- Within a given production system, the value of the social costs incurred as well as the when UNISG is www.unisg.it. Prospec- tained and provided as tional aspects of the pro- in session tive students must regis- part of the student gram. This includes lec- resulting social benefits must be examined in order to appraise the overall worth of the > all academic ter, complete an applica- dossier. It is recommend- tures, language classes, products created. In the world of food, this means examining issues related to environ- activities planned, tion form, and complete ed that applicants con- sensory analysis labs, mental, social, cultural, and economic sustainability. This course addresses those issues, including a motivational test and tact their local Italian stages and stage prepara- including a perspective from Slow Food on sustainable production. conferences, tastings, English-language test. consulate as early as tion seminars, and other seminars and symposia An application package possible in order to en- academic activities (con- > participation in events (student dossier) must sure adequate time for all ferences and symposia). SOCIOLOGY AND PSYCHOLOGY OF CONSUMPTION (FCC) organized by UNISG be delivered to the consular processes. This course explains the cultural and psychoanalytical meanings associated with food > registration with the UNISG Master’s Regis- Lessons are held primarily and its consumption from the first years of a child’s psychosexual development up to the Italian National Health trar via mail, fax, or Following acceptance to in English, with simultane- social construction of meaning by mass media. It also delivers a useful methodology for Service (for non-Italian online, comprising edu- UNISG, non-E.U. students ous translation for those students) cational and extracur- in all UNISG programs are lectures given in Italian. the identification of cultural and symbolic factors that influence the psychology of today’s consumer, including building a framework that can be applied to “slow food.”

SOCIOLOGY OF TOURISM (IGT) Gastro-tourism is both an emerging aspect of the tourism industry as well as a field of academic study that encompasses food and wine travel, culinary tourism, and the interconnections between food, place, and culture. This course examines the socio- logical issues that underlie tourism behavior, as well as the drivers of tourism itself, and the trends, economics, and models at play today. 69

Hitting the road hitting the 70 road 71

Students and Slow Food

Among the many educational activities at UNISG are those organized by Slow Food, the university’s original founder. Assisting in the planning of these events gives students the chance to put their classroom experiences into practice, but above all to put forward original thinking and participate in problem-solving. In the autumn of 2007, UNISG students were the driving force behind the massive Po River Project (see page 72), showing leadership and building relationships between academia, community, and the environment. Their involvement also enriches other major gatherings, such as Salone del Gusto, Terra Madre, Cheese, and Slow Fish, not to mention regional and local events. Salone del Gusto, held biannually in Torino, is regarded as the most important international exposition of gastronomy, bringing together the themes of consumer education, protection of high-quality food products, sustainability, and biodiversity. It is a key moment for student participation, with involvement in communications, logistics, organization of presentations and tasting labs, and other academic events. Terra Madre, the worldwide network of food communities dedi- cated to safeguarding the quality of local agri-food production, takes place in parallel to Salone del Gusto. It represents another exceptional occasion for students to have direct contact with farmers, fishers, artisans, and cooks from around the globe. They also participate in and contribute to Terra Madre seminars and panel discussions, side by side academics from institutions of international repute. Within the education-focused cheese and dairy festival, Cheese, UNISG students host a very distinctive demonstration area where they conduct guided tastings and learning sessions. Taste-lab organization, communications, and public relations are other areas of student activity. bring forward their own issues and concerns. From Slow Food Nation in the U.S. Slow Fish, the conference on sustainable fishing in Genova, provides an oppor- to the U.K.’s Oxford Symposium to Bologna’s Slow Food on Film festival, UNISG tunity to meet leaders in fishing communities from around the world and explore students are making their mark on food, culture, society, and the environment. the issues they confront daily, from marine ecosystems to consumer needs. Increasingly, UNISG students are being invited to participate in gastronomy See www.slowfood.com for more details about the Slow Food events events, to share their experiences and perspectives, to join in planning, and to in which UNISG participates. hitting the 72 road 73

Student Leadership

The Po River Project saw 153 students travel 25 days down the central fluvial artery of northern Italy. A gastronomic voyage by bicycle and boat, the unique event focused on the region’s food and cultural traditions, as well as its history and the environmental issues it faces today. From the source of the Po high in the Italian Alps, the students pedaled 600 kilometers through four Italian regions to the Adriatic coast. Along their route, they stopped in numerous locales to learn about art and architecture, anthropology and gastronomy, zoology and aesthetics. Lessons took place in classrooms and onboard boats, and included study on rice, cured meats, cheese, wine, clams, and herring. The students also met with numerous local fig- ures in the world of arts and entertainment, enjoying performances and engaging in discussions about the intimate connections between food and culture. By planning, executing, and participating in the Po Project, UNISG students created a model for future collaborations between the university’s staff, faculty, and greater community, and for en- suring that youth and student issues continue to be central to university life. hitting the 74 road 75

The Youth Food Movement

In this spirit, November 2007 saw the birth of the Youth Food Movement at the fifth International Slow Food Congress in Puebla, Mexico. Driven by UNISG students, Slow Food USA, and a group of students from Ameri- can universities, the new organization’s goal is to bring together young farmers, producers, cooks, and activists to build food systems around the world that are good, clean, and fair. Through a network of university convivia, individual relationships, and student exchanges, the Youth Food Movement promotes acting locally while communicating internationally. One of the Youth Food Movement’s key projects is Pangea: the Ark of Knowledge, an educational exchange program for young people (farmers, cooks, students) that uses first-hand travel experience to share traditional food knowledge and preserve the undocumented wisdom of farmers, fishers, restaura- teurs, and producers.

For more information about the Youth Food Move- ment or Pangea, contact [email protected]. 77

On campus and beyond on campus and 78 beyond 79

Student Services Counseling Service The university’s counseling service provides students with trained professionals to lis- Registrar ten to and provide advice on personal and educational issues. Counseling staff can offer The registrar’s office provides students with information and assistance on en- assistance in understanding the source of individual problems, as well as finding solu- rollment and registration, academics, scholarships, health insurance, visas and tions to them, in order to have a more productive and satisfying university experience. residence permits, and other required certificates and forms. In addition, they manage both the electronic and documentation aspects of the application Student Housing process. Student accommodation consists of individual apartments shared with other UNISG students. Each person has a private bedroom and shares common areas, including Tutor Office kitchen and bathroom. Apartments are fully furnished for normal living and study pur- The tutors plan and execute the stages, maintaining relationships with producers poses, and the housing fee includes internet, heating, and utilities. Cleaning and and other field-seminar contacts, and acting as liaison between academic and techni- linen services are provided to undergraduate students in Pollenzo only. cal aspects of the learning experience. The tutors also form an important link between students, faculty, and administration.

Library The library at the Pollenzo campus not only houses the university’s collection of books and magazines, but also serves as a hub for online research. CD-ROM, video, and other multimedia material is also available. Masters students have access to a small English-language collection in Colorno as well as the full UNISG collection at the Pollenzo campus.

Internet High-speed wireless internet access is provided in all university facilities. on campus and 80 beyond 81

Dining Services Lunch is served daily while the university is in session and is available to students who opt in to the meal plan. Meals are balanced and complete, using high-quality standards for food ingredients. Special dietary requirements, including allergies, intolerances, and vegetarian preferences, are accommodated. Orientation Sessions During the period from January to June, the uni- Placement Office versity organizes a number of open houses during The university’s Placement Office which prospective students can visit the school helps students transition from uni- and meet professors, staff, students, and alumni to versity life to the professional en- ask questions and hear about past experiences. vironment. Their goal is to match Tours are given of the classrooms, laboratories, students with the most optimal and libraries, along with presentations on courses, jobs based on available positions. applications, and scholarships. Services include: Private visits to either campus can also be arranged > professional development, by contacting the administration offices directly. including internship University staff also attend numerous other edu- development, direct contact cational fairs and events in Italy and abroad, includ- with companies and ing such Slow Food events as Terra Madre and Slow organizations, and training Food Nation, for one-on-one conversations with any- seminars one interested in attending the university. > job-search assistance > cover-letter editing See www.unisg.it for information about upcoming open houses and interview preparation and information sessions. > résumé editing > collection and analysis Visitors’ Program of student résumés for For overseas candidates who have completed the matching with potential application process to UNISG, the Visitors’ Pro- employers and opportunities gram is an opportunity to spend a week at the > presentation of student school getting a first-hand taste of the prospective profiles and stage/thesis experience. This includes participating in lessons research to relevant and labs, seminars, meals, and other events, living companies andorganizations in student housing, meeting teachers and staff, > on-campus job fairs and becoming familiar with the Italian lifestyle. Travel costs to Pollenzo are covered by the candidates themselves, while room and board are paid by the university. For more information about the Visitors’ Program, See www.unisg-placement.it for more information. contact [email protected]. on campus and 82 beyond 83

Undergrad alumni

Federica Frigerio (Italian) Hotel Reception Coordinator Saiagricola, Montepulciano, Italy Today I work at the Relais Villa Grazianella, where I welcome new guests and do client relations, princi- pally with foreign visitors. In this job I get to use not only my knowledge of different languages, but also Michael Opalenski (American) the skills I learned at the university, from promotions, Division Manager to communications, to tourism management. B. United International, New York, USA We’re a New York City–based importer of beer, mead, cider, Daniele Mereu (Italian-Canadian) and sake, and in my role I manage the relationships with ex- Training and Events Manager isting clients (bars and restaurants) as well seek out new lo- Planeta, Sicily, Italy cales that would be interested in selling our products. My My work with Planeta covers a lot of ground. work gives me the chance to educate people on “choice,” I organize seminars, oil and wine tastings, de- thinking about ingredients and the product’s story, and offer- montrations, and also train our staff and part- ing tastings to really show off the quality. Even better, I get ners. Thanks to my experience at UNISG and to test and select new products from the rest of the world from when I worked in Canada as a cook, I’m that might be of interest here in the States. also involved in planning the kitchen facilities for the international cooking courses Planeta Petra Tanos (American-Hungarian) will offer at its new vineyard-based resort. Project Manager Rainforest Alliance, New York, USA Simona Daniela Picco (Swiss) I work at the Rainforest Alliance, an NGO that Television and Website Editor works to preserve biodiversity and guarantee sus- TSI, Lugano, Switzerland tainable agriculture through changing resource- Here at TSI as an editor on a food program, I work with the chefs usage methods, business management practices, on our show and edit their recipes and interviews. In addition, I and consumer behavior. In my job I promote the manage the website and the online forums and recipe guides. certification of tropical food products, manage These days I’m also preparing a number of reports about Swiss projects on consumer education around coffee beer, which I’ll be producing on video. and chocolate, and organize our annual Rainforest Alliance Cupping for Quality event, which uses tastings to reinforce the connection between sustainability and quality. on campus and 84 beyond 85

Master alumni

Enrico Ciroi (Italian) Restaurant Marketing and Product Manager Le Calandre, Padova, Italy Taylor Cocalis (American) Twelve months, eighteen classmates, and Education Department Manager one voyage along the Po: this was the master Murray’s Cheese, New York, USA in Colorno. Today I work with Massimiliano The beauty of the master’s course is in and Raffaele Alajmo, two veritable masters in how we learned to apply what we the restaurant world. Everyday I’m meeting learned, what we experienced, and what producers, reviewers, and gastronomes, we ate—to communicate to others the working with famous photographers and de- pleasures of real food. I currently run the signers, traveling and tasting. What more education department at Murray’s could I want! Cheese, holding guided tasting classes for the public on various traditional foods Claudia Callegari (Italian) (cheese, wine, beer, olive oil) and also Wine Marketing and Communications Specialist coordinating our own staff’s training. I Castello Banfi, Montalcino, Italy can honestly say that there is not a day that goes by when I do not use some- Working in marketing for one of the most presti- thing I learned or experienced during my year at the University of Gastronomic gious Italian wineries, I have the chance to be in- Sciences. volved in a wide range of communications—from public and media relations to strategic marketing David Szanto (Canadian) and managing relations with the sales force. I also Food Communications Consultant come into contact with the foreign distributors, Icebox Studio, Montréal, Canada and help plan events and trade shows. I found that Most people raise their eyebrows pretty high the master’s program internship was a great way when I tell them what I do. (I think because my to develop my professional abilities and ultimately “job title” seems to invoke cheese whisperer focus on the kind of work that best suited my own more than anything else.) In addition to working interests. with UNISG on communications and outreach projects, I also teach writing in Colorno and help the new master’s students find internships that match their interests. Here in Canada, I’m a freelance writer/editor and marketing consultant, and give a course at l’Université du Québec à Montréal called Gastronomie et Société. on campus and 86 beyond 87

Getting to UNISG

Pollenzo Campus Colorno Campus by car: Autostrada A6 – take the Marene exit towards Bra and then follow signs toward by car: Pollenzo. Autostrada A1 – take the Parma Centro exit towards Colorno and then follow signs Autostrada A21 – take the Asti-est exit towards Alba-Bra, transfer to the Asti-Cuneo toward the center of town. UNISG is located on the second floor of the Reggia di highway, and take the Alba-Bra exit. Follow signs towards Bra, and just after Cinzano Colorno on Piazza Garibaldi. turn left towards Pollenzo. From Bra – leaving town towards Alba (east) follow signs to Pollenzo. See Mapquest or Google Maps for more information. UNISG is located in the Agenzia di Pollenzo building on Piazza Vittorio Emanuele. by train: Trains for Parma leave Bologna and Milano stations. See www.trenitalia.it for schedules. See Mapquest or Google Maps for more information. Buses leave for Colorno regularly across the street from the Parma train station on by train: the east side of the Piazza. Taxis are also available in front of the station. Trains for Bra leave Torino’s Porta Nuova, Alba, and Asti stations. by airplane: Certain trains from Torino require Fly into Bologna or either of the Milano airports (Linate or Malpensa), transfers at the Carmagnola or and from there take a train to Colorno. A limited number of flights also Cavallermaggiore stations. See fly into the Parma airport. www.trenitalia.it for schedules.

Bus #2 leaves for Pollenzo roughly every 1.5 hours across the street in Adresses front of the Bra train station. Pollenzo Campus by airplane: piazza Vittorio Emanuele, 9 - fraz. Pollenzo - 12042 Bra (Cn) Italy Fly into Torino Caselle airport and con- Tel: +39 0172 458511 Fax: +39 0172 458500 email: [email protected] nect to Torino’s Porta Nuova train sta- www.unisg.it tion by airport bus, or fly into either of Colorno Campus the Milano airports (Linate or Malpen- piazza Garibaldi, 26 - 43052 Colorno (Pr) Italy sa), to Genova, or Cuneo, and from Tel: +39 0521 811111 Fax: +39 0521 811100 email: [email protected] there take a train to Bra. www.unisg.it on campus and 88 beyond 89

UNISG Supporters Boroli - Alba (CN) UNISG is supported by the Association of Friends of the University Braida - Rocchetta Tanaro (AT) of Gastronomic Sciences. Bruno Giacosa - Neive (CN) Ca’ del Bosco - Erbusco (BS) Founding Members Cantina di Casteggio - Casteggio (PV) Cantine Due Palme - Cellino S. Marco (BR) Slow Food Cantine Giorgio Lungarotti - Torgiano (PG) Regione Piemonte Casa Vinicola Sartori - Negrar (VR) Regione Emilia-Romagna Casa Vinicola Zonin - Gambellara (VI) Cascina Cucco - Serralunga d’Alba (CN) Cascina La Barbatella - Nizza Monferrato (AT) Contributing Castello di Fonterutoli - Castellina in Chianti (SI) Members Cavit - Trento Consorzio del Formaggio Grana Padano - Desenzano del Garda (BS) Abbona - Dogliani (CN) Consorzio del Formaggio Parmigiano Reggiano - Reggio Emilia Agenzia di Pollenzo - Bra (CN) Consorzio Tutela dell’Asti - Asti Alivini - Londra Contadi Castaldi - Adro (BS) Allegrini - Fumane (VR) Conterno Fantino - Monforte d’Alba (CN) Anselmi - Monteforte d’Alpone (VR) Contratto - Canelli (AT) Arnaldo Caprai - Montefalco (PG) Cooperativa dei Lavoratori - Alba (CN) Arpa Industriale - Bra (CN) Coop Italia - Casalecchio di Reno (BO) Associazione L’Insieme - La Morra (CN) Coop Svizzera - Basilea Banfi - Montalcino (SI) Cordero di Montezemolo - La Morra (CN) Baratti & Milano - Torino Cusumano - Partinico (PA) Barbero 1891 - Canale (CN) Damilano - Barolo (CN) Barone Ricasoli - Gaiole in Chianti (SI) Batasiolo - La Morra (CN) Bellavista - Erbusco (BS) Benetton Group - Ponzano Veneto (TV) Bersano - Nizza Monferrato (AT) Bindella - Zurigo Bistefani - Casale Monferrato (AL) Bonaventura Maschio - Gaiarine (TV) on campus and 90 beyond 91

De Cecco - Fara San Martino (CH) Domenico Clerico - Monforte d’Alba (CN) Donnafugata - Marsala (TP) Duca di Salaparuta - Casteldaccia (PA) Lis Neris - S. Lorenzo Isontino (GO) Eataly - Alba (CN) Livio Felluga - Cormons (GO) Enotria Winecellars - Londra Livon - Dolegnano (UD) Enrico Serafino - Canale (CN) Maculan - Breganze (VI) Eugenio Collavini - Corno di Rosazzo (UD) Marchesi Antinori - Firenze Falesco - Montefiascone (VT) Marchesi de’ Frescobaldi - Firenze Ferrari F.lli Lunelli - Ravina (TN) Marchesi di Barolo - Barolo (CN) Ferrarini - Reggio Emilia Marco Felluga - Gradisca d’Isonzo (GO) Feudi di San Gregorio - Sorbo Serpico (AV) Masciarelli - San Martino sulla Marrucina (CH) Finiper - Montebello della Battaglia (PV) Matteo Correggia - Canale (CN) Firriato - Paceco (TP) Michele Chiarlo - Calamandrana (AT) Fontanafredda - Serralunga d’Alba (CN) New Holland - Torino Fratelli Carli - Imperia Nino Franco - Valdobbiadene (TV) Fratelli Muratori - Capriolo (BS) Origlia - Savigliano (CN) Gancia - Canelli (AT) Petra - Suvereto (LI) Garofalo - Gragnano (NA) Pieropan - Soave (VR) Gruppo Italiano Vini - Calmasino (VR) Pio Cesare - Alba (CN) Guido Serio - Milano Planeta - Menfi (AG) La Spinetta - Castagnole delle Lanze (AT) Poderi Einaudi - Dogliani (CN) Lavazza - Torino Renato Ratti - La Morra (CN) Le Vigne di Zamò - Manzano (UD) Rocca delle Macìe - Castellina in Chianti (FI) Lindt & Sprüngli - Induno Olona (VA) Santa Margherita - Fossalta di Portogruaro (VE) Lingotto Fiere - Torino Sella & Mosca - Alghero (SS) Slow Food Friuli-Venezia Giulia - Udine Smeg - Guastalla (RE) Tasca d’Almerita - Palermo Terre Cortesi-Moncaro - Montecarotto (AN) Terre da Vino - Barolo (CN) Tosoh Bioscience - Rivoli (TO) Umani Ronchi - Osimo (AN) Vistorta - Sacile (PN) Volpe Pasini - Torreano (UD) Zenato - Peschiera del Garda (VR) on campus and 92 beyond 93

Foundations and Institutions

Banca d’Alba Città di Torino Friends Fondazione Cassa di Risparmio di Biella Fondazione Cassa di Risparmio di Bra Accornero Giulio e Figli - Vignale Monferrato (AL) Fondazione Cassa di Risparmio di Cuneo Agricoltori del Chianti Geografico - Gaiole in Chianti (SI) Fondazione Cassa di Risparmio di Torino Araldica - Calstelboglione (AT) Provincia di Cuneo Azelia - Castiglione Falletto (CN) Provincia di Parma Barone Pizzini - Timoline di Corte Franca (BS) Regione Autonoma Valle d’Aosta Bertani - Grezzana (VR) Regione Liguria Bofrost - San Vito al Tagliamento (PN) Unioncamere Emilia-Romagna Bonomi Tenuta Castellino - Coccaglio (BS) Unioncamere Piemonte Bricco Maiolica - Diano d’Alba (CN) Ca’ dei Frati - Colombare (BS) Ca’ Rossa - Canale (CN) Ca’ Rugate - Montecchia di Crosara (VR) Cantele - Lecce Cascina Chicco - Canale (CN) Cascina San Pietro - Calino (BS) Castel di Salve - Tricase (LE) Castel Faglia - Cazzago San Martino (BS) Castello di Neive - Neive (CN) Castello di Spessa - Capriva del Friuli (GO) Cisa Asinari dei Marchesi Gresy - Barbaresco (CN) Città di Bra City Group - Milano Col d’Orcia - Montalcino (SI) Consorzio del Prosciutto di Parma - Parma Converso - Bra (CN) Coppo - Canelli (AT) Da Re - Bibano di Godega (TV) Deltetto - Canale (CN) E. Pira & Figli - Barolo (CN) Elvio Cogno - Novello (CN) Enoproject - Greve in Chianti (FI) on campus and 94 beyond 95

Enzo Boglietti - La Morra (CN) Ettore Germano - Serralunga d’Alba (CN) Fazi Battaglia - Castelplanio (AN) Felsina - Castelnuovo Berardenga (SI) Rivera - Andria (BA) Ferghettina - Erbusco (BS) Rocche Costamagna - La Morra (CN) Filippo Gallino - Canale (CN) Ruffino - Pontassieve (FI) Fontodi - Panzano in Chianti (FI) Saiagricola - Montepulciano (SI) Foradori - Mezzolombardo (TN) San Cristoforo - Erbusco (BS) Forestale Marzaghette Colombaie - Adro (BS) Schiopetto - Capriva del Friuli (GO) Forteto della Luja - Loazzolo (AT) Slow Food Campania Gaja - Barbaresco (CN) Slow Food Lombardia Giovanni Almondo - Montà (CN) Slow Food Veneto Giuseppe Campagnola - Stefanino Morra - Castellinaldo (CN) Marano di Valpolicella (VR) Tenuta Borgo Conventi - Farra d’Isonzo (GO) Grom - Torino Tenuta Lodola Nuova - Montepulciano (SI) Guido Gobino - Torino Tenuta Villanova - Farra d’Isonzo (GO) Icario - Montepulciano (SI) Teruzzi & Puthod - San Gimignano (SI) Il Mosnel - Camignone (BS) Uberti - Erbusco (BS) Jermann - Farra d’Isonzo (GO) Venica & Venica - Dolegna del Collio (GO) La Giribaldina - Calamandrana (AT) Vezzoli Giuseppe - Erbusco (BS) La Montecchia - Selvazzano Dentro (PD) Vielmin - Castellinaldo (CN) La Montina - Monticelli Brusati (BS) Vietti - Castiglione Falletto (CN) Lantieri de Paratico - Capriolo (BS) Villa - Monticelli Brusati (BS) Majolini - Ome (BS) Villa Russiz - Capriva del Friuli (GO) Malgrà - Mombaruzzo (AT) Malvirà - Canale (CN) Marsaglia - Castellinaldo (CN) Scholarship Sponsors Mirabella - Rodendo Saiano (BS) Monte Rossa - Cazzago San Martino (BS) Agenzia di Pollenzo - Bra (CN) Monzio Compagnoni - Corte Franca (BS) Alpitour World - Torino Olearia S. Giorgio - S. Giorgio Morgeto (RC) Casten Family Foundation Ottella - Peschiera del Garda (VR) Centrale del Latte di Alessandria e Asti - Alessandria (AL) Pasquero Elia - Neive (CN) Consorzio Vino Chianti - Firenze Podere Rocche dei Manzoni - Monforte d’Alba (CN) Feudi di San Gregorio - Sorbo Serpico (AV) Poderi di San Pietro - San Colombano al Lambro (MI) Ras - Milano Prà - Monteforte D’Alpone (VR) San Giacomo Charitable Foundation - Washington D.C. Provenza - Desenzano del Garda (BS) Set Up - Volpiano (TO) Provincia di Asti U.S. - Italy Fulbright Commission 96

UNISG Administration

DEAN Valter Cantino

DIRECTOR Carlo Catani

ADMINISTRATIVE COUNCIL Carlo Petrini – President Vittorio Manganelli – Vice President Silvio Barbero Sergio Duca Oscar Farinetti Pierluigi Zamò Valter Cantino

FACULTY COUNCIL Valter Cantino Alberto Capatti Claudio Malagoli Piercarlo Grimaldi Gabriella Morini Nicola Del Vecchio – student representative

updated September 2008