Unisg Voices

Wine and Vineyards of Burgundy
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Wine and Vineyards of Burgundy

Tania Gonsalves

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. 

Teaching and learning sustainable food systems in Europe
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Teaching and learning sustainable food systems in Europe

Malte Johnsen

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.

A call for change behind the counter: the power of dialogue in small food shops
UNISG Voices

A call for change behind the counter: the power of dialogue in small food shops

Giovanni Giorgi

Italian traditional grocers are dealing with a hard challenge. Since 1957, when the first supermarket came up with a revolutionary concept of food shop, small businesses all over the country have faced the breakout’s consequences of the so called “Esselunga” phenomena. Literally meaning “long S” – as much as the modern form of distribution has prospered -, this innovation has changed customer’s life condition and has allowed them to save money and time in doing their grocery shop…

Food medicines in migrant communities
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Food medicines in migrant communities

Alessandra Abbona

The ability to reproduce dietary habits has many health benefits and plays an important role in identity. A conversation with Belgian anthropologist Melissa Ceuterick…

“Safeguarding local ecological practices is saving our future”
Meet our Visiting Professors

“Safeguarding local ecological practices is saving our future”

Alessandra Abbona

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…

Discovering the cultural and natural heritage of Himalayan Pakistan
Meet our Visiting Professors

Discovering the cultural and natural heritage of Himalayan Pakistan

Alessandra Abbona

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”.