The Ritsumeikan University of Kioto is one of the international universities with which UNISG signed a Memorandum of Understanding in 2016. Since 2019, an active collaboration has begun on the level of extra-academic UNISG training. In September 2019, the first educational trip to UNISG took place by a group of students from the “Tourism management” … …read more
The article titled “Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material” published on the international scientific journal “Foods” (https://www.mdpi.com/2304-8158/10/7/1551?type=check_update&version=2) by our sensory analysis laboratory team, is the result of a project that lasted almost two years and was made possible thanks to the … …read more
“The gourmand’s first duty is to sample everything and have an aversion to nothing” (Alexandre B. L. Grimod de La Reynière) In the first letter I shared with you I explained why the figure of Brillat-Savarin and his first work, The Physiology of Taste, were unequalled sources of inspiration for me. In this, our second … …read more
Carlin’s food revolution never stopped: “One that fights to protect local, traditional ingredients and farming methods in the face of a standardised, industrialised food system. From a protest against a McDonald’s in the heart of Rome to a network of more than 100,000 members in 160 countries, his Slow Food movement strives for a world … …read more
From Carlin: a video message to his community. A personal reflection of hope, strength and determination to face the future that awaits us. In the section “read more” here below, you can find three personal reflections of Carlin that are mentioned in the video. Political viewpoint: the meaning and value of the community Cultural viewpoint … …read more
Describing a symbolic place gives us an opportunity to narrate its history and that of the people who have lived in and frequented it. Over the last thirty years or so, the historical offices of Slow Food and the Osteria Boccondivino have become a destination for thousands of people. It’s often possible to see them … …read more
All you who, for one reason or another, receive this letter, are involved in the field of gastronomy. Whether for work or for study or for passion. The gastronomic sciences are thus past of your lives. In general, we can say that, “insofar as it feeds itself,” all humanity comes to terms with gastronomy every … …read more
In the complex period in history that we are living through, in which the pandemic is wreaking havoc on the world in a climate of disintegration, uncertainty and despair, I have often found myself reflecting on a model that might aggregate and organize the participation of people in a way that lasts. How can we … …read more
On Friday, I graduated from the University of Gastronomic Sciences (UNISG) with a Masters degree in Food Culture, Communications and Marketing. It marked the end of the first chapter of a bold and perhaps reckless move from the security of the corporate world, in to something completely unknown. I am still working out exactly what … …read more
Experiences are personal. Everyone will feel their own way about different situations, will have their own view of what is happening right in front of their eyes, collection stories to tell and memories to cherish. One such memory was shared by alumna Francesca Grazioli, who emotionally spoke about her experience at the University of Gastronomic … …read more