Special lectures offer food for thought The University of Gastronomic Sciences hosted two guest lecturers this week On May 8 George Ritzer, Professor of Sociology at the University of Maryland, College Park, held a conference entitled “McDonaldization, (Dis-)enchantment, Nothing and the Gastronomic Interest of Slow Food”. It was an occasion for students to analyze what … …read more
Special lectures offer food for thought The University of Gastronomic Sciences hosted two guest lecturers this week On May 8 George Ritzer, Professor of Sociology at the University of Maryland, College Park, held a conference entitled “McDonaldization, (Dis-)enchantment, Nothing and the Gastronomic Interest of Slow Food”. It was an occasion for students to analyze what … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAY GEORGE RITZER Who: George Ritzer, Professor of Sociology at the University of Maryland, College Park Title: McDonaldization, (Dis)enchantment, Nothing and the Gastronomic Interest of Slow Food Bio: Professor Ritzer (b. 1940) is considered one of the most important sociologists specializing in food. Among his numerous publications are collections of … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAY GEORGE RITZER Who: George Ritzer, Professor of Sociology at the University of Maryland, College Park Title: McDonaldization, (Dis)enchantment, Nothing and the Gastronomic Interest of Slow Food Bio: Professor Ritzer (b. 1940) is considered one of the most important sociologists specializing in food. Among his numerous publications are collections of … …read more
One Week of Rice: Second-Years on Stage to Discover a Classic Piedmontese Product The second-year students of the degree course at the University of Gastronomic Sciences will be spending May 15-19 around Vercelli, in the northeast of Piedmont. The flat plains of the Po Valley are famous for rice cultivation, and it is here, hosted … …read more
One Week of Rice: Second-Years on Stage to Discover a Classic Piedmontese Product The second-year students of the degree course at the University of Gastronomic Sciences will be spending May 15-19 around Vercelli, in the northeast of Piedmont. The flat plains of the Po Valley are famous for rice cultivation, and it is here, hosted … …read more
From Grain to Pasta: Gastronomic Sciences Students in Campania, Abruzzo and Puglia to Discover the Best Pasta Makers in Italy From May 8 to 12 the students enrolled in the first year of the degree course at the University of Gastronomic Sciences will be traveling to the south of Italy to learn all about … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAYANN NOBLE Who: Ann Noble, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis Title: Sensory Evaluation of Wine Bio: Professor Noble is internationally known as an an expert in the areas of sensory and chemical analysis of wine flavor. Her research has focussed on factors … …read more
From Grain to Pasta: Gastronomic Sciences Students in Campania, Abruzzo and Puglia to Discover the Best Pasta Makers in Italy From May 8 to 12 the students enrolled in the first year of the degree course at the University of Gastronomic Sciences will be traveling to the south of Italy to learn all about … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAYANN NOBLE Who: Ann Noble, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis Title: Sensory Evaluation of Wine Bio: Professor Noble is internationally known as an an expert in the areas of sensory and chemical analysis of wine flavor. Her research has focussed on factors … …read more