Renata Soukand is an Associate Professor at DAIS (Department of Environmental Sciences, Informatics and Statistics) at the Ca’ Foscari University in Venice. For the Master of Gastronomy: Food Ecologies and Sovereignty, she lectured on “Traditional Food Fermentation in Eastern Europe” with specific regional examples of different fermented foods and beverages such as plants, mushrooms, plant-based products, milk products…
A chat with Shujaul Mulk Khan, Assistant Professor in the department of Plant Sciences at the Quaid – i – Azam University in Islamabad and Arshad Mehmood Abbasi, Assistant Professor in COMSATS Institute of Information Technology of Abbottabad have organized lectures for our Master of Gastronomy: Food in the World (Food Ecologies and Sovereignty) program on “Ethno Ecologies in the Pakistani Himalaya”.
Nir Avieli is Senior Lecturer of Anthropology at Ben Gurion University in Beer Sheva and president of The Israeli Anthropological Association. As cultural anthropologist he has conducted anthropological research in the central Vietnamese town of Hoi An since 1998 and has conducted ethnographic research in Thailand, India, Singapore, and Israel.
Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita, at New York University. She is also a Visiting Professor of Nutritional Sciences at Cornell. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.
Stanley Ulijaszek is Director of the Unit for Biocultural Variation and Obesity, and Institute of Social and Cultural Anthropology, University of Oxford. His interests are in evolutionary, biocultural and life history approaches to nutritional health, including undernutrition and obesity…
Today, we have a small interlude from the normal Sunday installment of #MeetTheGastronomes, due to our study trip in Calabria all of last week. I was supposed to have something whipped up for you, with someone’s story ready in the wings, but since I don’t, I thought I might explain the gastronomes. Every week they … …read more
Central to Farinetti’s success has been his perspective on the relationship between the future and the past. The past is something we can only remember, whereas the future we can do something about. He stressed the notion of an assisted destiny, a consideration of the important and positive aspects of our past, which informs the decisions we make in shaping our future….