The University of Gastronomic Sciences will occupy a major stand at the entrance to Salone del Gusto this year. Pavilion 5 will be home to UNISG over the five days of the Torino expo, site of numerous expressions of the university’s distinctive offerings and programs. UNISG students will be at the forefront, organizing a packed schedule of events including tastings, academic presentations, book launches, and other UNISG-specific projects.
Each day will feature special Tasting Times, examining various products from chocolate to cured meats, with sensory analysis demonstrations led by Professor of Gastronomic Measurement, Luisa Torri. For a more informal chat with students and staff, visitors are invited to join the daily Afternoon Tea and Talk.
Visitors can also pick up material on UNISG programs, meet with teachers and staff, reserve places for the 2011 Open Houses (January 29, April 2, May 14), and find out about dates and locations when UNISG will be present at education fairs in Italy and abroad.
The complete program of day-to-day activities at the UNISG stand, is available on the university website at www.unisg.it In addition, students are also taking the lead in various other events:
- October 22-24: The UNISG Pollenzo Slow Food convivium organizes Talk, Make, Eat, [http://www.lacondottaunisg.it/salone.php] a series of three daily workshops in Pavilion 5, featuring guests from various realms of the food world. As the organizers say, it will be “an opportunity for dialogue with activists, small-scale producers, and artists, to learn to act with greater consciousness as a socially responsible consumer.”
- October 22-24: Three times a day, Traveling Workshops [http://www.lacondottaunisg.it/itineranti.php] rove among the regional stands of Salone, each with a characteristic theme and a guide who conducts participants through various tasting samples, exploring local products and their stories.
- October 23, from 12:30 to 3:00 pm, on the North Ramp of the Lingotto, students and Terra Madre delegates will hold a massive collective Eat-In. More than 250 young people from around the world are involved in this moment for reflection on food and making friends. The heart of the event is the communal dining table, around which participants will come together to eat together in public, sharing food and time together.
- Further workshops, organized by the international Youth Food Movement network, will take place throughout Terra Madre. For more information on this association of young farmers, cooks, artisans, activists, and students, all working to change the future of food, visit the YFM website. [http://www.youthfoodmovement.org]