University of Gastronomic Sciences
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
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