Venerdì 13 maggio alle 10.00 presso l’Università degli Studi di Scienze Gastronomiche avrà luogo la cerimonia di consegna dei diplomi agli studenti che hanno frequentato la quinta edizione del Master in Food Culture and Communications.
Di seguito i futuri diplomati con i rispettivi titoli delle tesi:
JARMO ANKE, finlandese, con la tesi “Slow Food nordicnetworking: developing sustainable food”
GIANNA BANDUCCI, statunitense, con la tesi “Creating a platform for a food system discourse among an american audience of arabeschi di latte”
CRYSTAL CUN, statunitense, con la tesi “The Slow Evolution of fast money: a fresh approach to sustainable investment“
JESSE DART, statunitense, con la tesi “Master’s seminar in Gastronomy: a course proposal for UNISG”
GRATCHEN LYNN DOERING, statunitense, con la tesi “Communicating ecología & salud: a case study of consumer education”
LINDSY GAMBLE, statunitense, con la tesi “The Airline Meal: a microcosm of the contemporary food system and food’s changing roles“
MARY POLK HANNON, statunitense, con la tesi “Food writing: from the past, present, to the future, what we can still learn from 20th Century Food Literature and what role can it play in the future of food writing?“
KARYNNE LEDGER, neozelandese, con la tesi “Designs encompassing stories, mythologies and atmospheric spaces – Case”
RAYMOND MACAPAGAL, filippino, con la tesi “Food cultural landscapes: toward the valorization of living gastronomical heritage”
STEPHANIE MAMO, maltese, con la tesi “Generation renewal in european agriculture: proposals for the Common Agricultural Policy post-2013”
CASEY MILLIGAN, statunitense, con la tesi “Constructing quality: the mediation of ethical and aesthetic values”
VALERIA NECCHIO, italiana, con la tesi “Preserving Vermont’s landscape through artisan cheese: the role of cellars at Jasper Hill in supporting local economy”
LUCA PARIGI, italiano, con la tesi “Old Beijing style chicken rolls: the role of culture in modern food marketing”
CAROLINA PEREZ NOVOA, equadoriana, con la tesi “The psychological impact and potential of atisanal”
ANDREW RAMSAY, statunitense, con la tesi “Pizza Napoletana: Slow Food for real life“
LAURA SCHALCHLI, svizzera, con la tesi “Facilitating the in-store purchasing process of Presidi products in Switzerland “
YADA SRINGERNYUANG, tailandese, con la tesi “Variety of uniqueness: A story of central thai food culture”
WENDY STUART, statunitense, con la tesi “Sustainability audit of two U.K. food and farm enterprises”
ELIZABETH THINGPEN HUNT, statunitense, con la tesi “Pop-ups and food trucks, a look at buzz marketing, food trends and consumer culture in the San Francisco Bay area“
TIFFANY TASHERA TURNQUEST, dalle Bahams, con la tesi “The collective seeds of agriculture: moving forward in small scale farming and promoting the role of women”
ANA LORENA VILLALPANDO CASAS, messicano, con la tesi “With or without pesticide residues in fruits and vegetables?: giving french consumers the power to choose”
HEIDI MICOLE WIENS, canadese, con la tesi “Brindging the gap: the future of food education through community alliances”
EMILY KATHEREINE WYNBRANDT, statunitense, con la tesi “The new green revolution”