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
The teacup tinkles gently as it is being set down on the glass table by the gentleman in deep green. Satish Kumar’s apparel looks simple yet elegant, inaudibly embodying everything we are about to discuss. He really is a phenomenon. Maybe it is the two and a half years of peace walk that he conducted … …read more
On Tuesday, February 11th, which was, coincidentally, Darwin Day, a conference on the subject of biodiversity in agricultural ecosystems was held at the University of Gastronomic Sciences of Pollenzo. The key speaker of the day was Professor of Zoology, Marco Cucco, from Università degli Studi del Piemonte Orientale. Professor Cucco is a conservation biologist, and, … …read more
A chat with Italian-Egyptian Food Activist and Researcher Sara El Sayed Sara Aly El Sayed is a young activist, Slow Food International representative , researcher, and a Ph.D student at Arizona State University. She has been lecturing “Food Politics and Activism in Egypt” a course in the Master of Gastronomy: Food in the World – … …read more
As today is almost a year that I’ve been part of this university, it has been an extraordinary journey. Apart from the regular classes, we had many study trips and winery experiences that were simply breathtaking. But that’s not all; we also had the opportunity to meet first hand a remarkable group of people, whose work, has a noteworthy denouement that walks hand-in-hand within their field of work. Such are the people I want to write about, including the work they do.