The new PhD Program in Ecogastronomy, Education and Society expresses the interdisciplinary and international nature of the University of Gastronomic Sciences at the highest level. The objectives are to:

  • prepare young researchers for academic careers in research institutions and study centers at a national and international level, in relation to the multi-faceted and interdisciplinary world of eco-gastronomy as a complex educational and social system;
  • include young scholars in the world of work and in areas of business that demand innovation and a superior preparation in relation to the world of food.

Objectives

In particular the PhD program will follow these objectives:

  • master in a critical way the various social and cultural systems to which gastronomic values are associated;
  • learn about key models of education aimed at an ecological and sustainable vision of food;
  • develop a relational and interdependent vision of gastronomy through the elaboration of projects for food politics and diplomacy;
  • experiment creative and innovative formats that fit into social processes related to food education.

For more information > Prof Nicola Perullo, PhD Director, or segreteria@unisg.it


The PhD Program in Ecogastronomy, Education and Society expresses the international and interdisciplinary nature of the university at the highest level, constituting itself as a program which, although not in collaboration with other universities, foresees in its Council the presence of international professors from many universities around the world representing the multiplicity of approaches to the topics covered by the program.

Professors:

Prof. Lorenzo Bairati – University of Gastronomic Sciences – Associate Professor of Comparative Private Law

Prof. Roberta Cevasco – University of Gastronomic Sciences – Associate Professor of Geography

Prof. Simone Cinotto – University of Gastronomic Sciences – Associate Professor of Modern History

Prof. Paolo Corvo – University of Gastronomic Sciences – Assistant Professor of General Sociology

Prof. Timothy Ingold – University of Aberdeen – Professor in Social Anthropology

Prof. Michiel Korthals – Wageningen University – Emeritus Professor of Applied Philosophy

Prof. Paola Migliorini– University of Gastronomic Sciences – Assistant Professor in Agronomy and Crop Production

Prof. Alfred Maroyi – University of Fort Hare – Professor in Plant Ecology/Botany 

Prof. Jan Masschelein – University of K.U. Leuven – Full professor Faculty of Psychology and Educational Sciences 

Prof. Maria Giovanna Onorati – University of Gastronomic Sciences – Associate Professor of Sociology of Cultural and Communicative Processes

Prof. Lisa Price – Oregon State University – Professor of Anthropology

Prof. Vittorio Pelligra – University of Cagliari – Associate Professor of Political Economy

Prof. Nicola Perullo – Program director – University of Gastronomic Sciences – Full Professor of Aesthetics

Prof. Andrea Pieroni – University of Gastronomic Sciences – Professor of Food Biodiversity Sciences, Ethnobotany, and Ethnobiology

Prof. Alessandra Quarta – University of Turin – Researcher of Civil Law

Prof. Luisa Torri – University of Gastronomic Sciences – Associate Professor of Food Science

Prof. Stanley Ulijaszek – University of Oxford – Professor of Human Ecology

Muhammad Abdul Aziz

working title:Traditional Gastronomy, indigenous knowledge and equality of gender in Pashtun Society.

Chiara Flora Bassignana

working title: Biocultural Diversity Conservation in Italian Landscapes

Maddalena Borsato

working title: “Sweet thing”. An attempt to think the sweetness

Ashley Thao Dam

working title: Roasting Fires, Flooded Fields, and Turbulent Ecologies: An anthropological study of maternal consumption in rural Cambodia

Elena Mancioppi

working title: Atmospheric food. How food smells affect and shape self-perception in connection with spatial intuition and collective imagination.

Riccardo Migliavada

working title: Nudging healthier food choices through food perception

Dauro Zocchi

working title: Gastronomy as a driver of sustainable development: The case study of Peru

During the Study Program students are required to take part in 3 courses, one per year, which will be determined annually.

The PhD Program in Ecogastronomy, Education and Society also includes training activities in linguistics, computer science, research management, knowledge of research systems and funding systems, use of research results and intellectual property.

Mandatory attendance for all activities is required.

Ist Year Course
ECOLOGY AND PERCEPTION: PATHS AND PERSPECTIVES FOR GASTRONOMIC SCIENCES

 

January 29, h 3-6pm, Dr. Gabriele Volpato

February 5, h 9am-12pm, Dr. Gabriele Volpato

February 12, h 9am-12pm, Dr. Gabriele Volpato

February 19, h 9am-12pm, Dr. Paolo Gruppuso

February 26, h 9am-12pm, Dr. Paolo Gruppuso

March 5, h 9am-12pm, Prof. Dr. Nicola Perullo

March 12, h 9am-12pm, Prof. Dr. Nicola Perullo

March 14, h 9am-12pm and h 7-10pm, Prof. Dr. Nicola Perullo (evening session “Epistenology Opera”)

March 19, h 9am-12pm, Dr. Paola Migliorini

March 26, h 9am-12pm, Dr. Paola Migliorini

April 9, h 2-5pm, Prof. Dr. Andrea Pieroni

April 16, h 9am-12pm, Prof. Dr. Andrea Pieroni

April 29, h 3-6pm,Prof. Dr. Tim Ingold   

April 30, h 9am-12pm, Prof. Dr. Tim Ingold

May 29, h 2-5pm and 6-11pm, Prof. Dr. Andrea Pieroni (Foraging and Dinner)

June 4, h 2-5pm, Prof. Dr. Stanley Ulijaszek

June 5, h 9am-12 pmProf. Dr. Stanley Ulijaszek

June 6,  h 9am-12pm  Prof. Dr. Stanley Ulijaszek

 

Paper deadline: 15 July
PDF format
Length: between 2000 and 3000 words
(more specifications will follow)

 

DOCTORATE “Ecogastronomy, Education and Society”

FIRST YEAR COURSE: ECOLOGY AND PERCEPTION

 

Dr. Gabriele Volpato
Title: Perceptual Worlds and Taste in the Web of Life
Everyone in the world perceives taste in different ways. Perceptual worlds are the stage in which individuals interact, generating circles of participation and ecosystems. This course aims to explore the perceptual worlds of life’s diversity, with a focus on the ways in which chains of gustatory experiences, in ecological relations, materialize in our foods and cultures.

Dr. Paolo Gruppuso
Title: Perception is Movement: Perspectives from Environmental Anthropology
Anthropological work has suggested understanding perception as a situated process that involves experience and an ongoing attunement with the environment as a sphere of life activity. Within this approach, action and perception are closely related and particular ways of moving generate particular ways of knowing. During the classes, theoretical and ethnographic examples that explore such a perspective, will be presented and discussed.

Prof. Dr. Nicola Perullo
Title: Haptic Taste as Ecological Perceptual Attunement and Engagement
Can we assume the distinction (often taken for granted) between taste(s) and tasting? Are we forced to consider taste (and tasting) in the subject/object framework? What if we shift from an optic to a haptic approach to taste? Stemming from these questions, in these lectures, I will propose a general theory of haptic taste as a key for understanding it as a part of an ecological perception to life; and, I will show how this understanding moves from an education to sensibility that has the features of an ongoing engaged attunement with the environment and with the atmospheres. One can define this attunement as a continuous correspondence between the things inhabiting the world with us.   

Dr. Paola Migliorini
Title: Agroecology and Sustainable Food Systems
Based on an introduction to sustainable agriculture and agroecology, we will explore best practices, the most recent scientific results and movements overview from grassroot organizations to international institutions, as well as, methods to assess them and a policy to scale up. We will also visit the UNISG garden.

Prof. Dr. Andrea Pieroni
Title: The Plants-Humans Nexus in Gastronomy
In these brief seminars, we will analyze conceptualizations and methods of the ethnobotanical science and discuss its relevance for foodscouting and innovation in gastronomy. We will also co-design and experience a foraging session, followed by a creative, culinary dinner event.

Prof. Dr. Tim Ingold
Title: Perception, Interpretation and Representation of the Environment
In our century, the environment has become a focus of concern like never before. But there is little agreement on the way we think about it. In these lectures, I will look at how human beings perceive, represent and reconstruct the world around them. How should this world be understood? As terrestrial animals, should our focus be on the land and its shapes and properties, or on the elements of earth, air and water? How do the surroundings of everyday life relate to what scientists and policymakers call the ‘global environment’, and what are the implications for current understandings of climate change? Does it make sense to distinguish environments that are ‘natural’ from those that are built? How are environments built, and what happens when buildings fall apart?  

Prof. Dr. Stanley Ulijaszek
Title:     Nutritional Ecology
These lectures will consider the ecology of nutrition from three perspectives: the ecology of eating and of the body; local ecologies of nutrition; and transnational nutritional ecologies. Examples will be drawn largely, but not exclusively, from research carried out in Papua New Guinea and the Pacific Islands. These locations offer a window into discourses of the body, in relation to food, and into local conditions of changing nutritional health and their connections to global forces of dietary change.   

Scholarship
The annual scholarship amount is 15.343,28 Euros.

Fees
All PhD students are required to pay a fee of 1.000 Euros annually.

To apply for admission to the doctoral program the prospective candidate must go through the following procedure:

  • register online
  • fill in the application form (fillable pdf form)
  • pay the admissions fee of 50 Euros via bank wire transfer
  • upload the documents in pdf format following the Admission Application

Note

  • Before proceeding with the online application process, please read through the Admission Application
  • 22/06/2018 – Articles 2 and 3 of the admission application for the PhD Program in Ecogastronomy, Education and Society have been modified, with some clarifications in regards to the admissions requirements and the documentation to be submitted
  • The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Education and Society can be found in the application procedure on the Esse3 portal.
  • Furthermore, candidates who are citizens from low-income countries (according to the World Bank list) are not required to pay the 50€ admission fee as indicated in art. 3 of the announcement.

DR 213 Admission Application PhD Program Ecogastronomy Education Society

Regulations for the Doctorate Program in Ecogastronomy, Education and Society

Evaluation Criteria

Rector’s Decree for the nomination of the Doctoral Admissions Committee

First phase Doctoral Admissions

Second phase Doctoral Admissions

Phase II – Written exam and academic and aptitude interview schedule

Phase II – Interview evaluation and compilation of final ranking