SdG & Terra Madre 2014 – The UNISG stand
The University of Gastronomic Sciences will be back at the Salone del Gusto and Terra Madre in 2014 with a large stand inside the Oval Lingotto exhibition hall, where it will organize meetings, conferences, lectures, and educational and informational activities.
Many of our vast range of initiatives have been totally devised and organized by the UNISG students themselves. Special attention has been given to food and environmental education for the youngest children, but there will also be room for conviviality and meeting with Eat-Ins and the discovery of flavors with the Taste Workshops.
Conferences and lectures
Every day at the UNISG stand at the Oval, our lecturers, staff, experts and students will meet the public to present projects, research, books, and debates on academic and other topics to do with gastronomic science. The events, most of which followed by a tasting of relevant food products, will provide a unique opportunity to find out about UNISG activities firsthand.
Thursday October 23, 2014
12noon-1pm, “La Frutta ti veste” (organized by the UNISG Students – Slow Food Convivium). Learning and finding out about the seasonal cycle and discovering the importance of biodiversity. For children aged 6 to 12.
2pm-3pm, Presentation of the“Erasmus: Quality Networking” project by Marcello Gallotti, Andrea Pommerenke Gallotti, Enrico Micioni and Marco Cipolla (all UNISG alumni) of the Erasmus holistic restaurant in Karlsruhe.
4pm-5pm, Presentation of the “Green Learning Network –practical solutions to real problems” project by Paola Migliorini (UNISG lecturer) and Irene Benvegna (UNISG) with Christine Notte and Rupic Branka of AgroSup Dijon Eduter (France). In English.
6p-7pm, Presentation of the “Agricoltura, paesaggio, terrazzamenti” (Agriculture, Landscape, Terraces) project by Giorgia De Pasquale (University of Rome 3), Davide Porporato (University of Eastern Piedmont), Gianpaolo Fassino and Michele Fontefrancesco (UNISG), and Valérie Ganio Vecchiolino (former UNISG student). The landscape is the product of a historical process in which nature and culture have always interwoven, a compromise that combines the needs of man with a harsh environment. This meeting, which will address the question of human intervention on the landscape, will be followed by the tasting of food products made from crops grown on extreme terrains.
8pm-9pm, Lecture on “From the world’s best gastronomic university to the world’s best food magazine.” Former UNISG student Edith Salminen speaks about her experience as a journalist at Fool Magazine, the trendsetting Swedish food and wine periodical. In English.
Friday October 24, 2014
12noon-1pm, Il cibo racconta (Food tells a story) (organized by the UNISG Students – Slow Food Convivium). Here kids figure out connections between foods and the number of everyday products that come from the same agro-industrial supply chains. How? By telling a story! For children aged 7 to 14.
2pm-3pm, Presentation of the “Open Discovery Space: Didattica e conoscenza” learning and knowledge project, by Piercarlo Grimaldi (dean of UNISG), Michele Fontefrancesco (UNISG) and Paola Albertetti, a teacher at the Amaldi secondary school in Orbassano, near Turin. Can gastronomic memory be a tool for interculturalism? The European Open Discovery Space project, developed by UNISG and the Amaldi school in Orbassano, confirms the hypothesis.
4pm-5pm, Conference on “I Granai del Mediterraneo” (Granaries of the Mediterranean) with Piercarlo Grimaldi (dean of UNISG) with lecturers Marino Niola and Elisabetta Moro and their students (Suor Orsola Benincasa University of Naples). An archive of images, stories, testimonies, knowledge and traditions, in which the myth and reality of Mediterranean food merge.
6p-7pm, Presentation of the “Il Gastronomo di Sala: per narrare il saper fare” (The Restaurant Gastronome: talking of savoir-faire) training project with Roberto and Alessandra Casamenti, host and cook at the Osteria La Campanara di Galatea (Forlì-Cesena), and Valeria Cometti, UNISG Advanced Apprenticeship courses coordinator.
8pm-9pm, Presentation of the “Alimenti funzionali da sottoprodotti enologici – Valorizzazione dei sottoprodotti della filiera vitivinicola per la produzione di composti ad alto valore aggiunto” project by Luisa Torri and Maria Piochi (UNISG Sensory Analysis Laboratory). The project develops an integrated strategy of the recovery of the by-products of winemaking processes.
Saturday October 25, 2014
11am–12midday, “PiantiAMO” (organized by the UNISG Students – Slow Food Convivium). Fun ways of teaching kids to sow seeds and realize the importance of the seasons. For children aged 5 to 14.
12.15pm-1.15pm, Conference on “The Candy Project” with Gabriella Morini (UNISG lecturer) and Alicia Borragan Pedraz (Slow Food Study Center). Devised by chef Andoni Luis Aduriz (of the Mugaritz restaurant in Errenteria, near San Sebastian, Spain) and sociologist Iñaki Martínez de Albeniz (University of the Basque Countries), the project has been taken up by the University of Gastronomic Sciences and Slow Food International. It involves a cultural and gustatory survey of candy and the ways in which it is given to children as a reward. The goal is to draw a world map of candy, pinpointing similarities and differences between cultures and societies and creativity and evaluating how the tastes of candy influence the food choices of children, hence of future adults.
2pm-3pm, Conference on “Genetica del Gusto e dell’olfatto e preferenze alimentari” (The Genetics of Taste, Smell and Food Preferences) with Gabriella Morini and Luisa Torri (UNISG lecturers) – The conference will highlight the genetic variable in the way in which we perceive smells and tastes on the basis of research carried out by UNISG researchers.
4pm-5pm, Conference on “Il primo novecento contadino nelle fotografie di Paul Scheuermeier. Uno sguardo linguistico e antropologico” with Piercarlo Grimaldi (dean of UNISG), Giacomo Ferrari (University of Eastern Piedmont), Monica Mosca (UNISG) and Gianpaolo Fassino (UNISG). From 1920 to 1935, Swiss linguist Paul Scheuermeier traveled through the Italian countryside to draw up a linguistic and ethnographic atlas of Italy and southern Switzerland.
6pm-7pm, Conference on “Quando il cibo è benessere” (When Food is Wellbeing) with Paolo Corvo (UNISG lecturer) and Gianpaolo Fassino (UNISG). Food and the quality of life: the delicate relationship between eating and wellbeing in all its forms and from the points of view of different disciplines.
7.30pm-8.15pm, Alumni Meeting on “The Jamòn Iberico of Finca Montefrìo” with producers Armando and Lola and a tasting of the ham. Event reserved to UNISG alumni with limited seats available. For info and reservations click here
8.30pm-9.30pm, Alumni Meeting – “Aperitivo con le bolle” (A Bubbly Aperitif), organized by VITE vini-viticoltori-terroirs. Event reserved to UNISG alumni.
Sunday October 26, 2014
11am-12noon, “Fruttalier” (organized by the UNISG Students – Slow Food Convivium). Basic notions of food tasting. For children aged 7 to 14.
12.15pm-1.15pm, Conference on “The Candy Project” with Gabriella Morini (UNISG lecturer) and Alicia Borragan Pedraz (Slow Food Study Center). Devised by chef Andoni Luis Aduriz (of the Mugaritz restaurant in Errenteria, near San Sebastian, Spain) and sociologist Iñaki Martínez de Albeniz (University of the Basque Countries), the project has been taken up by the University of Gastronomic Sciences and Slow Food International. It involves a cultural and gustatory survey of candy and the ways in which it is given to children as a reward. The goal is to draw a world map of candy, pinpointing similarities and differences between cultures and societies and creativity and evaluating how the tastes of candy influence the food choices of children, hence of future adults.
2pm-3pm, Conference on “Cibo sostenibile da energie rinnovabili” (Sustainable Food from Renewable Energies), with Fausto Costagli, Slow Food Tuscany, in charge of the Gusto Pulito project, producers from the Tuscan Renewable Energy Food Community producers, and UNISG students.
4pm-5pm, Presentation of the “Affinatore e norcino: saperi tradizionali per nuovi sbocchi” (Affineur and Pork Butcher: traditional knowledge for new outlets)training project by Renato Brancaleoni, a “cave cheese” affineur from La Fossa dell’Abbondanza in Roncofreddo (Forlì-Cesena), with Silvestro Greco and Giuseppe Zeppa (UNISG lecturers).
6pm-7pm, Lecture on “Viticoltori immigrati italiani in California: prima e dopo il Proibizionismo” by Simone Cinotto (UNISG lecturer). The history of Italian emigration, especially from Piedmont, since the late 19th century, and the role of emigrants in the development of viticulture in California.
8pm-9pm, Conference on “Youth and Food Security: building a platform” with Valerio Reale (UNISG alumnus now studying for a Master in Human Development and Food Security) and Roba Bulga (in charge of the Slow Food di Karrayyu Herders’ Camel Milk Presidium in Ethiopia). In English.
Monday October 27, 2014
12pm, Presentation of UNISG’s new “Master in Italian Wine Culture Cultura del Vino Italiano” with Michele Antonio Fino (UNISG lecturer).
12.30pm-1.30pm, Presentation of “Loveatwell – cultura italiana del cibo”, a new e-commerce portal that promotes high quality food and wine products, with Umberto Diamante (CEO and founder of Loveatwell), Jennifer Cordin (former UNISG student and Loveatwell sales manager), Michele Crippa (former UNISG student and deviser of “Gastronomist”), Giuliano Capedri (Giroidea Comunicazione d’Impresa Multicanale).
Eat-ins
An Eat-In is at once a large dinner, a meeting, and a gastronomic and political event. Each Eat-In will be laid on by the UNISG students’ Slow Food Convivium and open to the public. Each participant is expected to bring a dish or a food product to share with others. Book at the UNISG stand, where the Eat-Ins will be held.
- Thursday October 23, 7pm-9.30pm, “I Pani del Mondo” (Breads of the World). A dinner of the most diverse types of bread: Piedmontese grissini, Bulgarian pita, South American tortillas, French baguettes and New York bagels, served with charcuterie, cheese, jams, and vegetables.
- Friday October 24, 7pm-9.30pm, “La Cena nel Buio” (Dinner in the Dark). A meal in which diners will be blindfolded to heighten their use of their senses, sight excluded. An evening of music, texture, aroma and flavor.
- Saturday October 25, 7am-9.30pm, “Dalla Testa alla Coda” (From Head to Tail). A dinner of the parts of animals usually ignored by the market, cooked and prepared to traditional recipes.
- Sunday October 26, 7pm-9.30pm, “Spreco Zero” (Zero Waste). Eating together and learning to reduce waste in the kitchen. By opting for less prized foods, drinking from something other than a glass and using food to contain other food.
—————————————————————-
Personal Shoppers
This consolidated UNISG Slow Food convivium project involves expert students taking you round the Salone stands to discover, learn and shop intelligently. This year there will be a choice of three different options:
- Regional Personal Shoppers: a tour to discover the flavors and traditions of the following eight Italian regions: Veneto, Piedmont, Liguria, Emilia Romagna, Marche, Abruzzo and Molise, Campania and Sicily;
- International Personal Shoppers: in search of the curiosities and traditions from Switzerland and Northern Europe to North Africa, South America and beyond inside the Salone and Terra Madre;
- Thematic Personal Shoppers: tours focusing ona specific food product or theme to find out more about it Honey, bread, chocolate, beer … You name it!
- Personal Shoppers Kids. For children aged 9 to 14.
NB
– guided tours with Personal Shopper will be available on Thursday 23, Friday24, Saturday 25 and Sunday 26 October from 11.30am to 7pm leaving from the UNISG stand;
– to book your Personal Shopper, visit the UNISG Students Convivium website