Our students’ Instagram images

  • Some may say we are the wonderland of food studies ... we can’t argue with that, but let’s wait and see what our new students will have to say 👩🏻‍🎓👨🏻‍🎓 . . . 
Ph. Andretomatomatis #unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement#sustainable #sustinablestyle#sustainablefood #bio #foodstories #graduation #italy
  • Well said @chrissychows : "Vermiculture! Utilizing earthworms to convert animal waste, food scraps, and other dead organic matter into vermicompost—a nutrient-rich, natural fertilizer and soil conditioner 〰 Their underground burrows allow for more oxygen to enter the soil, beneficial for plant roots. They also help reduce soil erosion after heavy rains by creating natural drainage in the soil 〰 BUT vermiculture should only be carried out where earthworms are native species to avoid species invasion and harm to the local ecosystem."
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#unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement#sustainable #sustinablestyle#sustainablefood #bio #foodstories #graduation #italy #agroecology
  • Our alumni @gailaimit with a true #unisg_bitesize: Considering curry leaves. There are 6 varieties of curry leaves in the picture - all from my garden. They're collectively known as "หมุย / mui" in the South of Thailand.
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#mygardenmoment #joyofgardening#biodiversity #ethnobotany#floraofasia #floraofmygarden#curryleaves #floraofthailand#foodofsouthernthailand #unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement#sustainable #sustinablestyle#sustainablefood #bio #foodstories #graduation #italy
  • Pasta is always a good idea 🍝 especially if it comes with this fantastic sea view on Giglio island, captured by our student @edmeedirobilant .
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#unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement #sustainable #sustinablestyle #sustainablefood #bio #foodstories #graduation #italy #summermood #pastabythesea #isoladelgiglio
  • Sick of crying every time you see an onion? We get it, so for this episode of #unisg_bitesize, we have decided to hand over the villain: introducing alliinase, an enzyme present in the bulb, which causes a chain reaction if damaged. Long story short, ammonia and sulfenic acids are set free, turning into a volatile compound, turning into sulfuric acids, turning into a complete cry fest. If you want to find out how to stop at least the crying from happening, check out @fabrizz27 article on www.thenewgastronome.com!
📸 @itsnotjustaboutfood .
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#unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement #sustainable #sustinablestyle #sustainablefood #bio #foodstories #graduation #italy #sulfenicacid #biochemistry #dontcryforme
  • Carne is king – or is it? According to @fao our annual meat consumption might rise to 500 million tones by 2050, completely collapsing our entire food system. Does that make meat the villain, though? No, but it could surely be helpful to change your meat-eating habits a little bit, choosing a nose-to-tail approach or at least beef from a really high-quality farm, when you do enjoy a piece – like this aged one that we got from our strategic partner @eatalygram - for an environment where everyone can live happily 🐮
📸 @itsnotjustaboutfood . . .  #unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement #sustainable #sustinablestyle #sustainablefood #bio #foodstories #graduation #italy #meat #meatconsumption #unisg_bitesize