On Friday March 10, 2017, during a warm day of spring sunshine, the sixth Graduation Day was celebrated at the University of Gastronomic Sciences.
The 56 new graduates of the Pollenzo university, hailing from 11 Italian regions (Piedmont, Lombardy, Emilia-Romagna, Veneto, Tuscany, Lazio, Campania, Puglia, Sicily and Sardinia) and from Switzerland, Germany, Denmark, Brazil and Australia, first discussed their theses in the morning before receiving their degree certificates from the hands of the dean, Professor Piercarlo Grimaldi, in the parish church of San Vittore.
The guests of honor—former Italian foreign minister Emma Bonino, economist Lucrezia Reichlin, urban planner and politician Stefano Boeri and the Bishop of Alba, S.E. Mons. Marco Brunetti—participated in the ceremony. Along with the dean, Piercarlo Grimaldi, and the university’s president, Carlo Petrini, they joined the long procession of students and professors that made its way from the courtyard of the Agenzia di Pollenzo to the neogothic church.
Inside the church, the official proclamations were read out and the guests addressed the assembled audience, talking about their own education and recalling their own graduations.
Dean Piercarlo Grimaldi opened the event: “Graduation Day is the most representative moment of the academic calendar,” he began. “This is a ritually important moment because it confirms the realization of a promise that brought you here from far-off lands, to study the philosophy of ‘good, clean and fair.’ These are concepts that form the base of our academic language. During these seasons in Pollenzo you have learned the meaning of our language and you became an integral part of our journey in the gastronomic sciences. Now in return you are receiving tools and ideas for a new journey. The promise that has fuelled our shared academic mission has been respected. You will carry the awareness and knowledge of food into the world of work. Dear students, your journey here has come to an end, but with the understanding that Pollenzo will always be a place to which you can return.”
Grimaldi then introduced the guests of honor.
Stefano Boeri: “This is a place that generates unexpected alchemy between attention to the rules and creative folly: I feel at home here. I’m supposed to tell you about my graduation, but I remember better what happened just before I graduated, in December 1980. At the time printing was with rudimentary printers that took a very long time. When I finally managed to finish, I jumped on my Vespa and raced towards the polytechnic to hand in my thesis. I took a few one-way streets, and when I was almost at the Città Studi I was stopped by a traffic cop. I asked him to give me a fine, but to let me go on my way. Obstinate, he asked for my license. When I told him that I was supposed to be graduating in architecture, he melted because he had studied architecture and he let me go on my way.
I learned at that moment the unpredictability and agility that educational qualifications have. Today you are graduating and you will have a formal role in society, but lives and trajectories are unpredictable. So I would like to praise obsession: Know that it is worth it to cultivate your obsessions. And lastly, as much as we need to seek goals, always leave space in life to go in the other direction, to take one-way streets the wrong way, because that’s how you learn things that otherwise you would never see.”
For Emma Bonino, her presence here was a return home. Yesterday had been her birthday, and this evening she would be celebrating with her family in Bra.
“Life is truly bizarre,” she said. “Imagine, as someone who isn’t religious, today I had to choose between two events held in churches. One with you, promised to Carlin, and the other in a few hours at the Chiesa Misericordiosa in Milan, which is opening its doors to DJ Fabo [who recently ended his life at a Swiss clinic after a car crash left him paralyzed], with a compassion that is not always seen. I was very unsure which to attend, and then I thought that many comrades-in-arms would be going to Milan, and so I could allow myself a day with you and with my family, with whom I will celebrate my 69th birthday. For you, I have three messages.
The first is that I don’t remember my graduation day, I’m afraid. I looked everywhere, I trawled through papers, I found my degree thesis on Malcolm X, but not my degree certificate. When I was a European Commissioner, the dean kindly sent me a photocopy of my degree. I remember that I was all dressed up in a lovely Ken Scott dress. To make up for it, I remember well the preceding years in student accommodation: It was the 1970s and it was divided between male and female, and everyone was always climbing over at night to get to the other side. I always liked studying, and in particular I have to thank two teachers of Latin and Greek at the Bra high school. With them I learned to love studying, because they gave me a method that I still apply. I always liked learning and it still gives me great joy. So know that it is not finished here: From tomorrow you must start studying again. Learning is permanent, it’s for your whole life. Make sure you always combine the world of work with constant study and attention to how the world works. Don’t archive your books, and buy new ones. Remember that only learning and knowledge give you the strength to resist the many idiocies and fake news that circulate about today’s most important issues. The only way to resist demagogy, populism and racism is to know what is being talked about, and that means continuing to study.”
The Bishop of Alba, S. E. Marco Brunetti: “My experience of graduating is a bit unusual. I studied theology in Turin, but for us men of the church the day of finishing one’s studies is not as important as the moment of ordination as a priest.
But one message has accompanied me during my studies. Cardinal Ballestrero told us: ‘Know that in the past there were three key professions, and they were called professions because they had to profess an oath: the priest, the judge and the doctor. The characteristic of these professions was the fact they had to swear an oath and that they did not have working hours. They were always available.’
Then, this extraordinary man who is Pope Francis asked me to be the bishop of Alba. Until then my theological studies had led me to specialize in the world of health: I had concentrated on issues of suffering, care, bio-ethics. But I want to leave you with this message: Live your academic experience as a life choice and be inclusive with your service. We need people who know how to look to others with generosity and solidarity. Enjoy being graduates, but be at the service of others.”
“I’m very happy to be here, it’s an honor for me,” said economist Lucrezia Reichlin. “I also don’t remember much about my graduation. It is important that it be celebrated, but in my time it was different. I actually started university in 1973, an important year because it marked the end of the economic miracle and the slowing of growth in Italy. This was also the time of the big factories, but no one was thinking yet about what it meant for sustainability or for people. I chose to go and study in Modena, even though I’m originally from Rome, because a new course was starting there, it was the first economics and business school where people were looking for a new model. We were all very motivated because we thought that studying economics would help change the world. You think it too, and I think it’s right that you do, but the world is very complicated. My idea at that time was a little naive, but it was a guiding principle. In another era we also talked about justice, income distribution, and, like you who visit producers, we also didn’t stay in the classroom, but went to the factories to see how workers were organizing their work. After university I went to Milan and then to the United States. I came from a very left-leaning background and going to America seemed like something very far from that, but one must never remain a prisoner of one’s own convictions. You must always see other things. The experience in America was very important: I never came back. I learned many new things there, thanks to the experience of teaching, and I finally embarked on my profession.”
Following the speeches by the guests of honor, two new graduates then took to the podium. Camilla Cipriani, from Italy, said: “My fellow students and I came from different backgrounds and educations, but over the course of the two-year graduate degree we were brought together by a holistic vision. I want to thank each of my study companions. Today we start our journey in the world of work, with the hope of being able to bring the new awareness that this university has given us.” Brazilian graduate Matheus Esteves Sborgia Ferreira had this to say: “I want to remind our families who are getting to see this beautiful university that it was in this place we were able to gain an understanding of many things and many values. In my thesis, dedicated to my grandfather’s farm in Brazil, I wrote that during his time science began to change agricultural production. As the years passed our country developed and we changed our landscape. Today we students are living with the consequences of past decisions. We must remember that we are not alone and that here we have connections. So let’s try to change the future of the next generations. Let’s do it!”
As is customary, the celebration closed with an address by UNISG’s president, Carlo Petrini, who talked with a smile about his long-standing friendship with Emma Bonino, recalling youthful years of activism, but also, with a more serious tone, the constant work of his fellow Bra native in the battle for the right to food for everyone.
“Of all six graduation ceremonies, this is the one in which I have seen the highest grades assigned,” he praised the graduates. “You are truly outstanding. This is the result of three years of hard work. This year, we hope between May and June, the Italian government should recognize gastronomic sciences as an official degree class. We have been waiting for this for years, and it will be an extraordinary result because, if the academy acknowledges the scientific dignity of gastronomic sciences as holistic sciences, it will mean a validation of our logic in tackling food issues, a logic that respects complexity.”
Addressing the students, Petrini said, “This is also thanks to you and the over 2,000 students who have already left this university, spread around more than 80 countries around the world, bringing this message. It is a reason for pride for our whole country if this degree class created in Pollenzo is recognized in the rest of the world.”
He continued: “Whatever work you do, do it with the awareness of being able to improve the living conditions of our brothers and sisters around the world. If there is no right to food, there is no justice. We need to support the weakest. It is unacceptable that $780 billion a year is spent on weapons, and we cannot find $30 billion to solve the problem of hunger in the world. As long as there are people dying of hunger, we will not have a clear conscience.”
And as a last warning and wish for the graduates leaving Pollenzo that evening, he said, “I leave you with three messages: give back to the Africans, rather than helping the Africans; so don’t educate, but learn from the native populations; and share, don’t take.”
“Be generous,” he concluded. “Pollenzo should give you the pride of generosity, in order to be happier. Get angry about injustices, be passionate, have compassion for the weak. Cultivate compassion: if you don’t have it, you lose the chance to have a more meaningful life and to make great alliances. And lastly, transmit your ideas with a smile. Be cheerful.”
Here are the names and thesis titles of the Unisg graduates…
Two-Year Graduate Degree
Alessio Bambina, age 27 from Alcamo (TP), will discuss the thesis “La birra artigianale è legge: analisi, criticità e possibili sviluppi futuri” (“Craft Beer Is Law: Analysis, Critical Issues and Possible Future Developments”), supervised by Prof. Michele Antonio Fino.
Matteo Benedetto, age 24 from Pavone Canavese (TO), will discuss the thesis “Esplorare il contesto delle produzioni locali: la razza bovina Cabannina” (“Exploring the Context of Local Production: The Cabannina Cattle Breed”), supervised by Prof. Roberta Cevasco.
Francesco Bigatti, age 30 from Chieri (TO), will discuss the thesis “Progetto sistemico per la valorizzazione del Freisa di Chieri D.O.C.” (“Systemic Project for Promoting Freisa di Chieri D.O.C.”), supervised by Prof. Franco Fassio.
Guido Bravi, age 30 from Coccaglio (BS), will discuss the thesis “Analisi di supporto al progetto di apertura di un nuovo bistrot nella città di Torino” (“Analysis to Support the Project to Open a New Bistrot in the City of Turin”), supervised by Dott. Damiano Cortese.
Federico Chiara, age 27 from Turin, will discuss the thesis “Panis angelicus. Storia della gastromorale cristiana” (“Panis Angelicus: History of Christian Gastronomic Morality”), supervised by Prof. Antonella Campanini.
Camilla Cipriani, age 31 from Empoli (FI), will discuss the thesis “SYSTEMIC EVENT DESIGN S.Ee.D. Ricerca applicata per Terra Madre Salone del Gusto 2016 e regolamento di premialità per gli eventi sostenibili della Città di Torino” (“Systemic Event Design S.Ee.D.: Applied Research for Terra Madre Salone del Gusto 2016 and Reward Regulations for the City of Turin’s Sustainable Events”), supervised by Prof. Franco Fassio.
Federico Di Gregorio, age 25 from Buttigliera Alta (TO), will discuss the thesis “Analisi dei cambiamenti relativi alla produzione e alla ritualità del Tartufo Bianco di Alba” (“Analysis of Changes Relating to the Production and Rituals of Alba White Truffles”), supervised by Prof. Roberta Cevasco.
Federico Dotta, age 23 from Rome, will discuss the thesis “Analisi economica – aziendale di un menu: Menù Engineering” (“Economic and Business Analysis of a Menu: Engineering Menu”), supervised by Prof. Valter Cantino.
Gloria Feurra, age 25 from Seneghe (OR), will discuss the thesis “Il Latte Nobile: una strategia per spezzare le catene di una commodity” (“Noble Milk: A Strategy to Break the Chains of a Commodity”), supervised by Prof. Carmine Garzia.
Gennaro Mazzola, age 24 from Benevento, will discuss the thesis “Insetti nel piatto. Rivoluzione alimentare in Occidente?” (“Insects on the Plate: A Food Revolution in the West?”), supervised by Prof. Gabriele Volpato.
Chiara Mizzan, age 24 from Milan, will discuss the thesis “Il Turismo Enogastronomico Esperienziale: proposta di un nuovo Format per il suo sviluppo nel Canavese” (“Experiential Food and Wine Tourism: Proposal for a New Format for its Development in the Canavese:”), supervised by Prof. Nicola Perullo.
Federica Parodi, age 24 from Ovada (AL), will discuss the thesis “La nutrizione e la gestione delle alterazioni dell’alvo dovute a radioterapia in area pelvica: un progetto dedicato ai pazienti del Policlinico Sant’Orsola – Malpighi di Bologna” (“Nutrition and the Management of Alterations in the Bowels Due to Radiotherapy in the Pelvic Area: A Project Dedicated to Patients at the Sant’Orsola Hospital”), supervised by Prof. Franco Fassio.
Francesca Parpinel, age 25, from Brandizzo (TO), will discuss the thesis “Convivialità: il laboratorio della cucina e della tavola per la gestione dei conflitti. Come realizzare attraverso il convivio l’arte di vivere insieme” (“Conviviality: The Laboratory of the Kitchen and the Table for Managing Conflicts: How to Realize the Art of Living Together Through Feasting”), supervised by Prof. Nicola Perullo.
Agostino Petroni, age 25, from Andria (BT), will discuss the thesis “Memoria Nueva – Lezioni di resilienza gastronomica da tre comunità indigene latino-americane” (“Memoria Nueva: Lessons in Gastronomic Resilience from Three Indigenous Latin-American Communities”), supervised by Prof. Gabriele Volpato.
Stella Ricciardelli, age 26, from Rome, will discuss the thesis “Il gruppo alberghiero Marriott International analisi sistemica per la città di Milano” (“The Marriott International Hotel Group: Systemic Analysis for the City of Milan”), supervised by Prof. Franco Fassio.
Edoardo Umberto Emile Simontacchi, age 26 from Milan, will discuss the thesis “Riflessioni sulla produzione di vino e sul fenomeno vino naturale” (“Reflections on Wine Production and the Natural Wine Phenomenon”), supervised by Prof. Nicola Perullo.
Paolo Solinas, age 25 from Seneghe (OR), will discuss the thesis “Aspetti qualitativi dell’olio extravergine di oliva: considerazioni critiche per la creazione di una classificazione legale premium” (“Quality Aspects of Extra-Virgin Olive Oil: Critical Considerations for the Creation of a Premium Legal Classification”), supervised by Prof. Michele Antonio Fino.
Alice Terzolo, age 25 from Asti, will discuss the thesis “Gli orti educano le città: focus sulla città di Torino” (“Food Gardens Educate the City: Focus on the City of Turin”), supervised by Prof. Franco Fassio.
Mara Ventura, age 25 from Milan, will discuss the thesis “Allevare il vino. Cura, rispetto e apprezzamento nei nuovi modelli di produzione e consumo” (“Rearing Wine: Care, Respect and Appreciation in New Production and Consumption Models”), supervised by Prof. Nicola Perullo.
Pietro Vincenzi, age 26 from Turin, will discuss the thesis “Il valore comune di Terra Madre Salone del Gusto” (“The Common Value of Terra Madre Salone del Gusto”), supervised by Prof. Valter Cantino.
Dauro Mattia Zocchi, age 26 from Merate (LC), will discuss the thesis “Ricerche per l’identificazione e la valorizzazione della biodiversità del Perù: ruolo e prospettive del progetto Arca del Gusto” (“Research for the Identification and Promotion of Peru’s Biodiversity: Role and Prospects of the Ark of Taste Project”), supervised by Prof. Roberta Cevasco.
Luigi Zoli, age 28 from Forlì (FC), will discuss the thesis “Funghi e batteri: l’agricoltura simbiotica come approccio innovativo per una filiera sostenibile” (“Fungi and Bacteria: Symbiotic Agriculture as an Innovative Approach for a Sustainable Chain”), supervised by Prof. Silvestro Greco.
Three-Year Undergraduate Degree
Margherita Bacci, age 23 from Milan, will discuss the thesis “La rinascita del vino georgiano dopo la caduta dell’Unione Sovietica tra storia, cultura e gusto” (“The Rebirth of Georgian Wine After the Fall of the Soviet Union: History, Culture and Taste”), supervised by Prof. Nicola Perullo.
Fulvia Bechis, age 23 from Bra (CN), will discuss the thesis “Canapa sistemica, progettazione di una filiera integrata per la coltivazione della canapa in Piemonte” (“Systemic Hemp: Design of an Integrated Chain for the Cultivation of Hemp in Piedmont”), supervised by Prof. Franco Fassio.
Rolando Belardoni, age 35 from Minturno (LT), will discuss the thesis “Turismo e gastronomia nel territorio aurunco” (“Tourism and Gastronomy in the Area of the Aurunci”), supervised by Prof. Piercarlo Grimaldi.
Paolo Candido Bertocchi, age 24 from Pontirolo Nuovo (BG), will discuss the thesis “Studio etnobotanico sull’uso tradizionale delle piante spontanee alimentari nella bergamasca e loro proprietà nutraceutiche: dalla catalogazione alla creazione di un menù degustazione” (“Ethnobotanic Study of the Traditional Use of Edible Wild Plants in the Bergamo Area and Their Nutraceutical Properties: From Cataloguing to the Creation of a Tasting Menu”), supervised by Prof. Andrea Pieroni.
Beatrice Bistolfi, age 22 from Alba (CN), will discuss the thesis “L’oro rosso di Monforte: lo zafferano come opportunità di sviluppo rurale nella zona del Barolo” (“Monforte’s Red Gold: Saffron as a Rural Development Opportunity in the Barolo Area”), supervised by Prof. Paola Migliorini.
Francesco Cucinotta, age 23 from Villafranca Tirrena (ME), will discuss the thesis “The hidden Mediterranean diet of Vulcano Isle: traditional wild vegetables and their gastronomic cultural heritage“, supervised by Prof. Andrea Pieroni.
Lorenzo Di Gennaro, age 23 from Collegno (TO), will discuss the thesis “Ristorazione in Langhe e Roero: analisi della clientela e dell’offerta” (“Restaurants in the Langhe and Roero: Analysis of Clientele and Supply”), supervised by Prof. Paolo Corvo.
Alice Di Prima, age 22 from Palermo, will discuss the thesis “Caratterizzazione microbiologica dell’impasto acido del pane di Monreale: relazione tra scienza, tradizione e gusto” (“Microbiological Characterization of Monreale Sourdough: The Relationship Between Science, Tradition and Taste”), supervised by Prof. Claudia Picozzi.
Matheus Esteves Sborgia Ferreira, age 27 from São Paolo, Brazil, will discuss the thesis “Analysis and Alternative Plan for Development – São Simão’s Farm – MS, Brazil,” supervised by Prof. Silvestro Greco.
Laura Falcetta, age 26 anni from Cumiana (TO), will discuss the thesis “Cannabis: possibili usi alimentari e terapeutici” (“Cannabis: Possible Culinary and Therapeutic Uses”), supervised by Prof. Gabriella Morini.
Alice Fassò, age 22 from Bra (CN), will discuss the thesis “I signori del Cerrado tra gloria passata e presente incerto: i Kraho e il loro miele per costruire il futuro” (“The Lords of the Cerrado Between Past Glory and Present Uncertainty: The Kraho and Their Honey to Construct the Future”), supervised by Dott.ssa Cinzia Scaffidi.
Lisa Sabine Thekla Fellmann, age 24 from Rodersdorf, Switzerland, will discuss the thesis “Legumes in Switzerland’s organic agriculture. Incentives and obstacles for farmers to grow old varieties,” supervised by Prof. Paola Migliorini.
Sara Fumagalli, age 22 from Lurate Caccivio (CO), will discuss the thesis “Il Cuoco senza pretese di Antonio Odescalchi: la cucina lariana in un ricettario dell’Ottocento” (“Antonio Odescalchi’s Chef Without Pretensions: Larian Cuisine in a 19th-Century Cookbook”), supervised by Prof. Antonella Campanini.
Lorenzo Innocenti, age 25 from Como, will discuss the thesis “Analisi del prodotto Mezcal nello stato di Oaxaca” (“Analysis of Mezcal in the State of Oaxaca”), supervised by Prof. Nicola Perullo.
Lea Kristina Ligat, age 24 from Kiel, Germany, will discuss the thesis “Truly local – Rhetorics, Perception and Identity of Regionality“, supervised by Prof. Michele Antonio Fino.
Riccardo Gino Liopi, age 25 from Cisliano (MI), will discuss the thesis “La Retorica del Sommelier” (“The Sommelier’s Rhetoric”), supervised by Prof. Michele Antonio Fino.
Alice Masi, age 22 from La Maddalena (OT), will discuss the thesis “Sardegnam: Evento enogastronomico per l’isola, nell’Isola” (“Sardegnam: Food and Wine Event for the Island, on the Island”), supervised by Prof. Franco Fassio.
Valentina Masuelli, age 22 from Collegno (TO), will discuss the thesis “La Marenda Sinòira – Storia e morfologia di un rito contadino” (“The Marenda Sinòira: History and Morphology of a Rural Rite”), supervised by Prof. Piercarlo Grimaldi.
Bianca Mazzi, age 23 from Rimini (RN), will discuss the thesis “Acquacoltura per l’alimentazione umana del futuro: pratica sostenibile o problema ambientale?” (“Aquaculture for the Human Diet of the Future: Sustainable Practice or Environmental Problem?”), supervised by Prof. Silvestro Greco.
Bianca Minotti, age 22 from Milan, will discuss the thesis “Le urban food policies in Italia: verso una cooperazione C2C nazionale” (“Urban Food Politics in Italy: Towards a National C2C Cooperation”), supervised by Prof. Franco Fassio.
Caterina Pira, age 22 from Turin, will discuss the thesis “Tutto è zuppa. Rivoluzione Estetica dell’Educazione Alimentare” (“Everything is Soup: The Esthetic Revolution of Food Education”), supervised by Prof. Nicola Perullo.
Antonella Piscitello, age 22 from Palermo, will discuss the thesis “La mise en place. Scenografie alimentari dal fast food al Quirinale” (“Mise en Place: Food Scenographies from Fast Food to the Quirinale”), supervised by Prof. Nicola Perullo.
Camilla Rostin, age 23 from Campodarsego (PD), will discuss the thesis “Il cosmo in un bicchiere. La miscelazione come estetica alchemica” (“The Cosmos in a Glass: Blending as Esthetic Alchemy”), supervised by Prof. Nicola Perullo.
Andrea Sangiovanni, age 28 from Latina, will discuss the thesis “Il cioccolato: terroir, savoir fair e segni distintivi” (“Chocolate: Terroir, Savoir Faire and Distinctive Signs”), supervised by Prof. Lorenzo Bairati.
Fabio Tesauro, age 23 from Brandizzo (TO), will discuss the thesis “La gastronomia marocchina: transizione in Occidente e influenze culturali dei flussi migratori” (“Moroccan Gastronomy: Transition in the West and Cultural Influences of Migratory Flows”), supervised by Prof. Paolo Corvo.
Federico Levent Uluturk, age 24 from Voghera (PV), will discuss the thesis “L’influenza del senso uditivo nell’esperienza estetica gastronomica” (“The Influence of Hearing in the Gastronomic Esthetic Experience”), supervised by Prof. Nicola Perullo.
Viviana Versio, age 22 from Neive (CN), will discuss the thesis “Fenomenologia dei disturbi alimentari. Il rapporto con se stessi, gli altri e il cibo negli individui affetti da anoressia e bulimia” (“Phenomenology of Eating Disorders: The Relationship with Oneself, Others and Food in Individuals Affected by Anorexia or Bulimia”), supervised by Prof. Nicola Perullo.
Nicolò Villa, age 22 from Vigevano (PV), will discuss the thesis “Analisi sul consumo della carne in Italia” (“Analysis of Meat Consumption in Italy”), supervised by Prof. Paolo Corvo.
Mathilde Vilsen, age 29 from Thisted, Denmark, will discuss the thesis “What Gave Shape To The Danish Food Culture – Looking at a food culture from different perspectives,” supervised by Prof. Nicola Perullo.
Michele Vitali, age 22 from Melegnano (MI), will discuss the thesis “Il prestigio sociale e il ruolo della donna nella produzione di cibo: il caso del Wolayta (Etiopia)” (“Social Prestige and the Role of Women in Food Production: The Case of the Wolayta (Ethiopia)”), supervised by Prof. Piercarlo Grimaldi.
Rebecca Vivenzio, age 23 from Collegno (TO), will discuss the thesis “Orti urbani: i risvolti sociali” (“Urban Food Gardens: The Social Implications”), supervised by Prof. Paolo Corvo.
Valeria Vozza, age 23 from Modena, will discuss the thesis “Viaggio nei gusti delle altre: Studio etnografico sull’integrazione attraverso il cibo a Modena” (“Journey Through the Flavors of Others: Ethnographic Study of Integration Through Food in Modena”), supervised by Prof. Piercarlo Grimaldi.
Lucinda Williams Moore, age 29 from Leura, Australia, will discuss the thesis “Please pass the Goanna: Where native food fits into the modern Australian diet and how it got there,” supervised by Prof. Simone Cinotto.
Laura Wuethrich, age 25 from Zurich, Switzerland, will discuss the thesis “Experimental beverages beyond beer: The role and potential of fruit, gruit and honey in today’s Scotland,” supervised by Prof. Claudia Picozzi.