1st level Master of Gastronomy Program in WORLD FOOD CULTURES AND MOBILITY a.y. 2019/20 Student Guide 1 Sommario GENERAL INFORMATION ............................................................................................................................................................................ 3 Program Overview ................................................................................................................................................................................... 3 Calendar ....................................................................................................................................................................................................... 3 Program Structure..................................................................................................................................................................................... 3 Program Requirements ............................................................................................................................................................................ 4 Study Plan ................................................................................................................................................................................................... 5 Syllabi ........................................................................................................................................................................................................... 9 University Fee Payment Regulations ................................................................................................................................................. 71 TEACHING MATERIAL .................................................................................................................................................................................. 73 BlackBoard................................................................................................................................................................................................ 73 STUDENTS ATTENDANCE .......................................................................................................................................................................... 75 QuickPresences ....................................................................................................................................................................................... 75 EXAMS and EVALUATIONS .......................................................................................................................................................................... 76 Grading Chart .......................................................................................................................................................................................... 76 Plagiarism: Policy And Penalties ......................................................................................................................................................... 77 Turnitin ...................................................................................................................................................................................................... 77 UNISG ONLINE PORTAL .............................................................................................................................................................................. 77 Esse3 .......................................................................................................................................................................................................... 77 CONTACTS AND OTHER USEFUL INFORMATION ....................................................................................................................... 78 Unisg Academic Staff ................................................................................................................................................................................. 78 Unisg Administrative Staff ................................................................................................................................................................... 78 Student Services ...................................................................................................................................................................................... 79 2 GENERAL INFORMATION Program Overview This Master is designed for international students who want to learn about the different dimensions of food and understand how the political, economic, social, cultural and nutritional aspects are connected. The program addresses the most debated contemporary issues relating to food policy, sovereignty and sustainability, with a particular focus on: 1. world landscapes of gastronomy, food systems and culinary cultures; 2. emerging trends and global changes in food systems and cultures resulting from intensive mobilities of people, social imaginaries, ideals, goods and capital; 3. worldwide, non-Western and decolonized perspectives on food production, distribution and consumption; 4. the promotion of biodiversity and cultural diversity 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. 2:15 pm – 5:30 p.m. Program Structure The program’s structure is based on an interdisciplinary study of gastronomic sciences, with an emphasis on an active and experiential learning experience for students. The program is divided between: 1. Classes, with two types of course: . Survey courses taught by leading international scholars providing an advanced introduction to food studies and exploring cutting-edge thinking about food in different academic fields. Specialised courses taught by academics, experts, and activists, focusing on: Contemporary perspectives on food and the world foodscapes; Food systems, sustainability and cultural politics of food; Food cultures and world cuisines; Key concepts covered during classes include: . the fast-changing landscape of gastronomy and culinary cultures; . food politics, food governance, and food justice; . the environmental and social sustainability of farming, food processing, and trade; 3 . human migrations, the mobility of food, and multiculturalism; . developing trends in food marketing, representation, and taste; . regional, national, and experimental cuisines. 2. Tastings: Courses and workshops taught by professionals offering an advanced introduction to historical aspects, qualities and evaluation, introducing students to the multi-sensorial evaluation of selected world ingredients. 3. Study trips: Three one-week study trips (one in Italy, one in Europe and another outside Europe) provide 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 areas of origin. 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. Final thesis and presentation: To be completed under the guidance of a faculty advisor on a topic relating to the program’s content and expected to bring new original knowledge to the field of food studies. Because of the complexity of the program design, changes may occur from time to time due to unforeseen issues. All changes will be communicated as quickly as possible, and for the best overall experience, students are requested to work collaboratively with staff in finding and accommodating solutions. Program Requirements an undergraduate or first-level degree proficiency in written and spoken English Programmed activities include lectures, seminars, panel discussions, hands-on workshops, field study trips in Italy and abroad, and the final internship. In all, students are expected to commit to an overall workload of approximately 2250 hours, which corresponds to 90 university educational credits in compliance with article 7 of Ministerial Decree 270/2004. 4 Study Plan Name: Master of Gastronomy: World Food Cultures and Mobility Convenor: Prof. Simone Cinotto Starting Date: October 16th, 2019 ECTS Academic Activity Professor Professor Affilitation Hours ES (exam)/ Name Surname (Institution, freq company, (attendance) organization) CONTEMPORARY PERSPECTIVES ON THE WORLD FOODSCAPE 6 Food History Daniel Bender University of 15 ES Toronto 6 Food Anthropology David Sutton University of 15 ES Southern Illinois 6 Food and Sustainability Colin Sage University of Cork 15 ES 6 Food and Public Health Stanley Uljaszek University of 15 ES Oxford 6 Food Philosophy Nicola Perullo UNISG 12 ES 6 Food Psychology Peter Todd Indiana University 15 ES 6 Food Writing Corby Kummer Journalist USA 15 ES 6 Food Photography