Teaching Highlights: Alain Ducasse

TEACHING HIGHLIGHTS: MAY ALAIN DUCASSE   Who: Alain Ducasse, Chef Topic: Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine Biography: Alain Ducasse is considered to be one of the greatest chefs at an international level, known primarily for three restaurants, the Plaza AthÈnÈe Restaurant … …read more

Teaching Highlights: Alain Ducasse

TEACHING HIGHLIGHTS: MAY ALAIN DUCASSE   Who: Alain Ducasse, Chef Topic: Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine Biography: Alain Ducasse is considered to be one of the greatest chefs at an international level, known primarily for three restaurants, the Plaza AthÈnÈe Restaurant … …read more

Open Day June 24

Come Visit the University of Gastronomic Sciences Third Open Day of 2006 at Pollenzo and Colorno on Saturday June 24 On Saturday June 24 the doors at UNISG’s two campuses in Pollenzo and Colorno will be open to welcome aspiring students and all those who are interested in finding out more about the University. We … …read more

Two Guest Lectures

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

Two Guest Lectures

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: George Ritzer

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: George Ritzer

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

Rice Stage

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

Rice Stage

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

Pasta Stage

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