DOCSLIB.ORG

CREATIVITY, ECOLOGY and EDUCATION Ay

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CREATIVITY, ECOLOGY and EDUCATION Ay 1st level Master of Gastronomy: CREATIVITY, ECOLOGY AND EDUCATION a.y. 2020_21 Student Guide 1 CONTENTS GENERAL INFORMATION ..................................................................................................................................................... 3 Program Overview ............................................................................................................................................................. 3 Calendar ................................................................................................................................................................................ 3 Program Structure .............................................................................................................................................................. 3 Syllabi ..................................................................................................................................................................................... 7 Workshops/Partecipatory Learning ........................................................................................................................... 30 University Fee Payment Regulations .......................................................................................................................... 37 TEACHING MATERIAL .......................................................................................................................................................... 38 BlackBoard ........................................................................................................................................................................ 38 STUDENTS ATTENDANCE.................................................................................................................................................. 40 QuickPresences ................................................................................................................................................................ 40 EXAMS and EVALUATIONS ................................................................................................................................................. 40 Grading Chart ................................................................................................................................................................... 41 Plagiarism: Policy And Penalties .................................................................................................................................. 41 Turnitin .............................................................................................................................................................................. 42 UNISG ONLINE PORTAL ...................................................................................................................................................... 42 Esse3 ................................................................................................................................................................................... 42 CONTACTS AND OTHER USEFUL INFORMATION ............................................................................................... 42 Unisg Academic Staff ............................................................................................................... 42 Unisg Administrative Staff ............................................................................................................................................ 43 Student Services ............................................................................................................................................................... 43 2 GENERAL INFORMATION Program Overview Designed to examine and explore the multiple values of food and the possibilities of gastronomy under the lens of creativity, following the “thinking in practice” model to unfold various creative strategic fields along with the students. This program focuses on experimental practices of teaching and learning and envisions gastronomy as a powerful tool to open up ideas for contemporary artistic projects, new social platforms and novel paths in food education; equipping the students with ecological sensibility and care for food. The three conceptual focal points, – creativity, ecology, and education – are analysed in depth throughout the program because creative thinking in gastronomy constantly faces environmental and ecological issues, and is therefore explored at every point in the supply chain, from food production, to transformation, to consumption. The University applies a system of educational credits to its curriculum, which corresponds to the procedures in place in Inter- University Collaboration Relations. This master is a first-level master, with a total of 90 ECTS credits (1 ECTS credit = approx. 25 hours of student work). Calendar The calendar of classes, study trips, and other programmed events can be found here. Morning and afternoon sessions are generally scheduled as follows: 10:00 a.m. – 1:15 p.m. 2:30 pm – 5:45 p.m. Program Structure This program is structured with an interdisciplinary and experiential study of gastronomic sciences and it’s divided into: 1. Interdisciplinary basics of gastronomy: Introduction to food and gastronomy through creativity, ecology and education. 2. Interactive teaching & learning: workshops, seminars with scholars and professionals, and group projects, each with the following focal points: Creativity – Creative process, food writing, food photography, art and food, etc… Ecology – Circular ecology and economy, sustainability, social economy, etc… Education – Tasting of wine, cheese, coffee, tea, food criticism and food journalism, etc… 3. Study Trips: one-week study trips provide the students with a profound understanding of global food systems, both artisanal and industrial, by visiting far-flung places and going behind the scenes of food production. Study trips allow students to meet the real protagonists of contemporary food systems, such as farmers, producers, chefs and other food professionals, while tasting typical products in their context of origin. For the current academic year, destinations will be chosen in accordance with the most recent Covid-19 restrictions. Due to Covid Emergency, the study trips might become virtual trips. For more detailed information, please contact [email protected]. 4. Internship: The internship aims to give students the opportunity to explore, through work experience, some of the topics studied during the previous months of classes and study trips. Alternatively, students can choose to pursue an individual research project. 5. Personal creative portfolio: Before the end of the program, each student will prepare a final creative portfolio to present from her / his point of view the most important steps she / he has taken during the program 6. Final thesis or report: Students can choose between an academic level thesis or a simple report of the internship/research project. The activities related to the second part of the program are carefully planned so every student creates a personal project portfolio intended as an extra tool for them to enter the professional world in terms of creative innovation, education and research. Program Requirements an undergraduate or first-level degree proficiency in written and spoken English Students from all countries are eligible to apply. Note that diplomas issued from non EU-accredited institutions must be accompanied by an Italian consular accreditation (the “Dichiarazione di Valore” or “DV”) as part of the admission process, which candidates must obtain and submit to the Registrar Office. The original DV must be handed in to the Registrar Office no later than the first day of the program and will be kept by the university for the duration of the program. (The consulate may choose to send the document directly 3 to UNISG.) The application to UNISG must be completed through an Italian consular representative. Applicants should contact their local Italian consulate as early as possible to ensure adequate time for all consular processes. For more information, please see the Bureaucratic Procedures page on our website. Study Plan Name: Master of Gastronomy: Creativity, Ecology and Education Convenor: Prof. Nicola Perullo Starting Date: March 3rd, 2021 ES ACADEMIC AREA ECTS LECTURER AFFILIATION HOURS (exam)/FREQ ACTIVITY (attendance) Human Sciences and Ecology (Area coordinator Paolo Gruppuso) ES Basics of G Food and History Gabriele Proglio University of Pollenzo 16 Basics of G Food and Anthropology Paolo Gruppuso University of Aberdeen 16 12 Food and Cultural Basics of G Ecology Gabriele Volpato University of Pollenzo 16 Basics of G Food and Sociology tbc tbc 16 Science, Nutrition and Psychology (Area coordinator Gabriella Morini) ES University of Western Basics of G Food and Psychology Carol Coricelli Ontario 16 10 Riccardo Migliavada University of Pollenzo Basics of G Dietetics and Well-Being Andrea Pezzana University of Turin 16 Basics of G Food and Science Gabriella Morini University of Pollenzo 16 Diplomacy, Geography and Politics (Area Coordinator Lorenzo Kihlgren Grandi) ES Kihlgren Basics of G Gastrodiplomacy Lorenzo Grandi Sciences Po 16 Food Activism: 10 Agroequity and Stone Barns Center for Basics of G Advocacy Shakira Simley Food and Agriculture 16 Animal and more-than Basics of G Human geographies Robert Hearn University of Nottingham 16 Philosophy, Education and Perception
Load more

Recommended publications
  • On the Sociology of Eating
    A. Warde - Review of Agricultural and Environmental Studies, 96-1 (2015), 7-15 On the sociology of eating Alan WARDE University of Manchester, School of Social Sciences, Manchester, M13 9PL, UK E-mail: [email protected] Abstract – This paper is a personal reflection upon the development of the sociology of eating over the previous thirty years. It considers eating as a form of cultural consumption and discusses alternative approaches to its analysis. It focuses on sociological explanations of continuity and change, and the role of institutions, routines and practices. It suggests that eating is a compound practice which is weakly regulated and weakly coordinated. The paper concludes with some suggestions about lines of future research in the field and discusses the promise of a new study of eating out. Keywords: consumption, eating, food, practices, sociology JEL Classification : Q1, Q19 After thirty years It is an unexpected honour to be invited to offer these selective reflections on three decades of scholarly work on eating from the point of view of a confessed sociologist. The last thirty years have seen significant advances in social scien- tific research on food. The sociology of food and eating textbooks of the 1990s (Mennell et al., 1992, for example) were supported by limited social research, presenting very incomplete, if generally accurate, coverage of the processes and distributions which a sociologist might want to know about. The picture has filled out since, as witnessed by compendious volumes like Poulain (2012) and Murcott et al. (2013) which record the results of a vast amount of research conducted more recently.
    [Show full text]
  • Feminist Food Studies: a Brief History
    Feminist Food Studies: A Brief History ARLENE VOSKI AVAKIAN BARBARA HABER The study of food, cooking, and eating, once a subject limited to nutri- tionists and a few anthropologists studying the symbolic importance of foodways among “natives,”1 has expanded to include sociology, history, philosophy, economics, and the interdisciplinary fields of Women’s Studies, American Studies and Cultural Studies.2 Articles on food have recently appeared in a diverse list of scholarly periodicals and antholo- gies, while new books on the topic continue to be published in ever greater numbers by both university and trade presses. In the last decade an avalanche of books on food has appeared, and conferences on food are no longer the sole concern of food professionals. In addition to the annual conference of the Association for the Study of Food and Society (ASFS) other organizations have sponsored conferences addressing food such as The New School for Social Research’s 1998 conference “Food: Nature and Culture,” and its published proceedings,3 and the 77th Annual Asians in America Conference 2001, “Palates of Pleasure: The Philosophy and Politics of Southeast Asian Food,” complete with Southeast Asian meals catered by restaurants or prepared by guest chefs. ASFS also publishes a journal and has a listserve with lively dis- cussions and debates on everything from the origins of barbecue to sources for research on a variety of topics.4 In addition to the journal Food and Foodways, published since 1985, Gastronomica, a journal de- voted to food and culture, published its first issue in 2000. Common among these works is the notion that studying the most banal of human activities can yield crucial information and insights about both daily life and world view, from what is in the pot to the significance of the fire that heats it.
    [Show full text]
  • Karl Bruckmeier1 ”Eating the Planet”
    Karl Bruckmeier1 ”Eating the planet” - seeking a philosophy of food in the anthropocene2 DoI: 10.18030/socio.hu.2015en.4 Abstract This paper discusses possibilities of renewing the philosophical discourse on food as part of interdisciplinary approaches to understand the global changes of food systems and the transcultural consequences of these changes. Social and environmental changes in the epoch of the Anthropocene, of globalization, industrial food production, and genetic modification of food products, require interdisciplinary analyses. The philosophy of food did not become influential in the history of philosophy and not in present social and ecological food discourses, except in fragmentary themes as the ethics of food production and consumption. The traditions of interdisciplinary and synthetic thinking in philosophy give reasons to renew the philosophy of food to analyse and reflect the wider social, cultural and ecological problems of food production and consumption. Such critical analyses require, beyond empirical research and its assessment, knowledge syntheses, theoretical reflection and normative judgements. The themes include the paradoxes of modern food and agriculture systems: hunger and abundance of food, unequal distribution of resources and access to food in market systems, commodification and de-commodification of food and natural resources, the limited availability of natural resources for human consumption and the continuing economic “growth mania”. The metaphor “eating the planet” describes risks for food production and consumption under conditions of global social and environmental change. Why such a cognitive programme should develop under the name of philosophy is discussed with arguments referring to knowledge synthesis, critical analysis and the practical significance of the philosophy of food for searching solutions to food and resource problems.
    [Show full text]
  • Shape of ACT Senior Secondary Curriculum: Food Studies
    Shape of ACT Senior Secondary Curriculum: Food Studies August 2020 Table of Contents 1. PURPOSE ....................................................................................................................................... 1 2. INTRODUCTION ............................................................................................................................. 1 3. BACKGROUND ............................................................................................................................... 1 4. THE CONTEXT OF THE ACT ............................................................................................................ 3 5. AIMS OF THE FOOD STUDIES CURRICULUM ................................................................................. 4 6. STRUCTURE OF THE FOOD STUDIES CURRICULUM ...................................................................... 5 7. CONSIDERATIONS ......................................................................................................................... 7 8. PEDAGOGY AND ASSESSMENT ..................................................................................................... 9 9. CONCLUSION .............................................................................................................................. 10 10. REFERENCES ................................................................................................................................ 10 1. PURPOSE 1.1 The Shape of ACT Senior Secondary Curriculum: Food Studies will guide the writing
    [Show full text]
  • FOOD LAW and POLICY CAREER GUIDE October 2017 Researched and Prepared By
    FOOD LAW AND POLICY CAREER GUIDE October 2017 Researched and Prepared by: Harvard Law School Food Law and Policy Clinic Emily Broad Leib, Director Christina Rice, Clinical Fellow Teresa Pulaski, Intern [email protected] http://www.chlpi.org/flpc The Food Law and Policy Clinic of Harvard Law School (FLPC), a division of the Center for Health Law and Policy Innovation, was established in 2010 to link Harvard Law School students with opportunities to work with clients and communities on various food law and policy issues. The FLPC provides legal and policy guidance to a range of clients seeking to increase access to healthy foods, assist small and sustainable farmers in breaking into new commercial markets, and reduce waste of healthy, wholesome food, while educating law students about ways to use law and policy to impact the food system. The FLPC engages a strong policy orientation as well as substantive expertise in the food system to assist a range of federal, state, and local clients around the world in understanding the legal and policy regimes that apply to food production and sales. Harvard Food Law Society Alex Leone, Tommy Tobin, Lisa Gluckstein, & Steven Gonzalez www.law.harvard.edu/orgs/foodlaw/ The Harvard Food Law Society fosters on-campus dialogue on issues in food law and policy. Food- related issues often implicate broader questions of public health, environmental sustainability, income inequality, economic development, and human rights. The Food Law Society supports a network of students, professionals, and food-lovers who support a healthier, more equitable food system. Members participate in clinical research projects and conferences, host speakers, take trips and collaborate with groups throughout the University and the world in their effort to address food issues.
    [Show full text]
  • A Moragues Faus T Marsden 2017 the Political Ecology of Food Postprint.Pdf
    This is an Open Access document downloaded from ORCA, Cardiff University's institutional repository: http://orca.cf.ac.uk/104340/ This is the author’s version of a work that was submitted to / accepted for publication. Citation for final published version: Moragues Faus, Ana and Marsden, Terry 2017. The political ecology of food: Carving 'spaces of possibility' in a new research agenda. Journal of Rural Studies 55 , pp. 275-288. 10.1016/j.jrurstud.2017.08.016 file Publishers page: https://doi.org/10.1016/j.jrurstud.2017.08.016 <https://doi.org/10.1016/j.jrurstud.2017.08.016> Please note: Changes made as a result of publishing processes such as copy-editing, formatting and page numbers may not be reflected in this version. For the definitive version of this publication, please refer to the published source. You are advised to consult the publisher’s version if you wish to cite this paper. This version is being made available in accordance with publisher policies. See http://orca.cf.ac.uk/policies.html for usage policies. Copyright and moral rights for publications made available in ORCA are retained by the copyright holders. The political ecology of food: carving spaces of possibility in a new research agenda Moragues-Faus Ana and Marsden Terry Cite as: Moragues-Faus A. and Marsden, T. 2017 The political ecology of food: carving Journal of Rural Studies (In press) spaces of possibility in a new research agenda Abstract: In times of austerity and global environmental change, recent crises related to food (in)securities and (un)sustainabilities urge us to reposition agri-food research.
    [Show full text]
  • Food Matters: Interdisciplinary Perspectives in Food Studies ENVS 607 T/W 12-1:50Pm Fall 2016
    Dr. Sarah D. Wald 443 PLC [email protected] Office Hours: T, 2-5pm Food Matters: Interdisciplinary Perspectives in Food Studies ENVS 607 T/W 12-1:50pm Fall 2016 This course explores the wide ranging and inherently interdisciplinary field of food studies. As academic interest in the realm of food studies has developed, it has become clear that there are key approaches and insights in disciplines across the social sciences, the humanities, and the sciences. Each broad academic realm has its focal concerns and approaches. By design this course provides a survey of food studies scholarship across this intellectual continuum, examining key issues and themes as well as methodologies in each realm. Upon completion, you will have a working knowledge of and a foundational fluency with food studies scholarship writ large and will be able to see how your own interests fit within the larger field. The course establishes a foundation for the new graduate specialization in Food Studies. The course is also designed to help you develop critical reading, writing, and oral presentation skills. Course Structure: This class will function in a seminar style and will involve extended discussion and analysis of the assigned readings. In order to flourish and to get the most out of the class, you will need to keep up on your assigned readings, think critically about what you read, take good reading notes, use your notes to make meaningful contributions to in-class discussions, and produce thoughtful, robust work for your required essays and project. For more information on the Food Studies Program at University of Oregon, see: http://foodstudies.uoregon.edu/ Information about applying for the specialization program is available on this page.
    [Show full text]
  • Anthropology of Food Class Location: Online, Webex (Tues 11:30Am-12:45Pm) Fall 2020--16 Weeks
    1 ANTH 4389 Anthropology of Food Class Location: Online, Webex (Tues 11:30am-12:45pm) Fall 2020--16 weeks Maya Mural at Calakmul, Campeche, Mexico, depicting chocolate consumption. Photo from http://www.latinamericanstudies.org/calakmul-2.htm INSTRUCTOR AND CONTACT INFORMATION Instructor: Christine Jones, PhD Office: HH 204C • Contact me via Canvas message or email: [email protected] • Office hours: By webex or phone appointment. Email me to set up a virtual meeting! Student-instructor interaction During the week (Mon-Fri) I usually check emails often and respond within 24 hours. I may not respond to weekend emails until Monday or Tuesday. Email is a better way to reach me than Canvas message. If you have questions or concerns about the class and need to talk about them, please email me to request a webex or phone appointment. Mode of instruction and course access This is an online blended course which meets 90 to 95% online, and the rest of the course takes place over synchronous webex meetings. Students will attend a total of TWO webex class meetings online (spread out over the semester) held only on Tuesdays 11:30am -12:45 pm. The rest of the class will be held fully online (asynchronous). This course uses the A&M-Central Texas Canvas Learning Management System [https://tamuct.instructure.com/]. Since this is an online class, most communication between the instructor and students will be electronic in nature. Textbook & Assignments on pg. 4, Schedule on pg. 6, Late work policy on pgs. 8 and 9 2 COURSE DESCRIPTION Everyone needs to eat! The practice of cooking, our food choices, and food rituals, are all a major part of what it means to be human.
    [Show full text]
  • Between Feasts and Daily Meals. Towards an Archaeology Of
    Between Feasts and Daily Meals Susan Pollock (ed.) BERLIN STUDIES OF THE ANCIENT WORLD – together in a common physical and social setting – is a central element in people’s everyday lives. This makes com- mensality a particularly important theme within which to explore social relations, social reproduction and the working of politics whether in the present or the past. Archaeological attention has been focused primarily on feasting and other special commensal occasions to the neglect of daily commensality. This volume seeks to redress this imbalance by emphasizing the dynamic relation between feasts and quotidian meals and devoting explicit attention to the micro- politics of Alltag (“the everyday”) rather than solely to special occasions. Case studies drawing on archaeological ( material) as well as written sources range from the Neolithic to the Bronze Age in Western Asia and Greece, Formative to late pre-Columbian com munities in Andean South America, and modern Europe. berlin studies of 30 the ancient world berlin studies of the ancient world · 30 edited by topoi excellence cluster Between Feasts and Daily Meals towards an archaeology of commensal spaces edited by Susan Pollock Bibliographic information published by the Deutsche Nationalbibliothek The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliographie; detailed bibliographic data are available in the Internet at http://dnb.d-nb.de. © 2015 Edition Topoi / Exzellenzcluster Topoi der Freien Universität Berlin und der Humboldt-Universität zu Berlin Cover image: Wall plaque with feasting scene, found in Nippur. Baghdad, Iraq Museum. Winfried Orthmann, Propyläen Kunstgeschichte Vol. 14: Der alte Orient. Berlin: Propyläen, 1975, Pl. 79b. Typographic concept and cover design: Stephan Fiedler Printed and distributed by PRO BUSINESS digital printing Deutschland GmbH, Berlin ISBN 978-3-9816751-0-8 URN urn:nbn:de:kobv:188-fudocsdocument0000000222142-2 First published 2015 Published under Creative Commons Licence CC BY-NC 3.0 DE.
    [Show full text]
  • Building a Food Studies Program: On-The-Ground Reflections from Syracuse University
    Journal of Agriculture, Food Systems, and Community Development ISSN: 2152-0801 online www.AgDevJournal.com Building a food studies program: On-the-ground reflections from Syracuse University Evan Weissman,a Department of Public Health, Food Studies, and Nutrition, Syracuse University Leigh Gantner,b Department of Public Health, Food Studies, and Nutrition, Syracuse University Lutchmie Narine,c Department of Public Health, Food Studies, and Nutrition, Syracuse University Submitted 1 December 2011 / Revised 23 February 2012 / Accepted 20 March 2012 / Published online 3 June 2012 Citation: Weissman, E., Gantner, L., Narine, L. (2012). Building a food studies program: On-the-ground reflections from Syracuse University. Journal of Agriculture, Food Systems, and Community Development, 2(3), 79–89. http://dx.doi.org/10.5304/jafscd.2012.023.010 Copyright © 2012 by New Leaf Associates, Inc. Abstract our experiences working to establish this food Syracuse University (SU) is currently building a studies program at SU. We reflect on key issues food studies program within the newly formed that we struggle with and believe have resonance Department of Public Health, Food Studies, and with and implications in the development of food Nutrition. In this essay we provide an overview of studies as an academic discipline at other institu- tions. We briefly outline the emergence of food a Corresponding author: Assistant Professor of Food Studies, studies as a distinct area of scholarship, discuss Department of Public Health, Food Studies, and Nutrition;
    [Show full text]
  • Writing the Food Studies Movement
    *02 FCS13.2 Nestle:04FCS10.3/Karaou 3/6/10 07:36 Page 159 Focus Marion Nestle New York University ··Writing the Food Studies Movement WITH A RESPONSE BY W. ALEX MCINTOSH OF TEXAS A&M UNIVERSITY • E-Print © ASFS• •• • •••• •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • čĎďđčĎď • *02 FCS13.2 Nestle:04FCS10.3/Karaou 3/6/10 07:36 Page 160 ABSTRACT : : Is it time to establish a food studies canon? In recent years, the field of food studies has come into its own as a means to investigate critical questions about production and consumption.This commentary explores the written sources of two academics’ interest Food, Culture in food, and the books that have sparked the food studies movement and today’s food & revolution.As a topic for readers’ consideration, it asks whether food studies has Society progressed to a stage of development at which it is now possible to identify a core list of books that can be considered to define the field. Keywords: food, food studies, food movement, food bibliography, food sociology Marion Nestle Introduction : : Within my academic lifetime, the use of food as a means to examine critical questions about the causes and consequences of production and consumption has grown dramatically. Indeed, the growth of scholarly interest in food has been so rapid and extensive that the various approaches to such questions—historical, cultural, behavioral, biological and socioeconomic— are now often grouped under the rubric food studies. As such, food studies can be considered to constitute a new movement, not only as an academic discipline but also as a means to change society (Berg et al., 2003).
    [Show full text]
  • Implementing the Right to Food in Australia
    Victorian Journal of Home Economics Volume 55 Number 2 2016 Contents Foreword 1 Food, culture and community 19 Introducing the new VCE Food Studies 2 Supporting the nutritional wellbeing of adolescents: Findings from the Developing your own assessment tasks 4 Youth2000 surveys 22 Unit 1: Food origins (in other words, why Implementing the right to food in Australia 25 do we eat what we eat?) 8 Food systems infographics 30 Social struggle, tall tales and stereotypes: A closer look at food in colonial Australia 12 Submission guidelines and contributor notes 34 About Home Economics Victoria Home Economics Victoria was ISSN 1836–7275 established in 1958 as a professional Home Economics Victoria association for teachers, and is the peak home economics organisation 605/198 Harbour Esplanade in the state of Victoria, Australia. The Docklands VIC 3008 Australia organisation supports educators in Telephone: +61 3 9642 1061 empowering young people to live Facsimile: +61 3 9642 2418 sustainably and take responsibility for their own physical, mental and social Email: [email protected] wellbeing. www.homeeconomics.com.au Opinions expressed in this journal are © 2016 Published by those of the contributors and do not Home Economics Victoria necessarily represent the views of Home Economics Victoria. At the time of writing, all internet addresses included in articles were correct. Owing to the dynamic nature of the internet, however, we cannot guarantee their continued validity. Cover image: Melbourne's immigrant food culture is The Victorian Journal of Home vibrant, dynamic and, for many, Economics is published twice everyday: Raffela Muscatello yearly. prepares anchovies for Acting Editor: Jo Scanlan preservation Designer: Savanah Design (Photography by Patrick Honan) Foreword Welcome to this special VCE Food Studies issue.
    [Show full text]