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.
On November 14, 2018, three students, together with UNISG Professor Paola Migliorini and a SUSPLUS project representative, shared their findings and experiences with an innovative, international project centered around sustainable food systems with the rest of the University of Gastronomic Sciences. It was very clear from the beginning that Paola Migliorini felt a great amount of pride for the work and findings displayed by all of the participating students, as well as for the enthusiasm with which they had participated in the project.
“It won’t be the people with scientific knowledge or political influence who will shape the future of food: it’s ordinary people solving every day but essential problems of how we provide good and economical food”
A Chat With a Paleoanthropologist and a Molecular Scientist Teaching Wine History in Pollenzo