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
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
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
The University of Gastronomic Sciences at the Turin International Book Fair The University of Gastronomic Sciences will be present at the International Book Fair held in Turin from May 4-8. The fair will be held at the Lingotto Exhibition Center, and UNISG will be providing information about its activities at the stands for the Region … …read more