{"id":8665,"date":"2006-05-08T00:00:00","date_gmt":"2006-05-07T22:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/two-guest-lectures\/"},"modified":"2012-08-29T12:06:30","modified_gmt":"2012-08-29T10:06:30","slug":"two-guest-lectures","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/two-guest-lectures\/","title":{"rendered":"Two Guest Lectures"},"content":{"rendered":"
\n

Special lectures offer food for thought<\/strong><\/h3>\n

The University of Gastronomic Sciences hosted two guest lecturers this week<\/strong><\/h4>\n<\/div>\n

On May 8 George Ritzer<\/strong>, Professor of Sociology at the University of Maryland, College Park, held a conference entitled \u201cMcDonaldization, (Dis-)enchantment, Nothing and the Gastronomic Interest of Slow Food<\/strong>\u201d.
\nIt was an occasion for students to analyze what Ritzer calls
\n\u2018McDonaldization\u2019, or the process of homogenization and standardization
\nin the hospitality industry, particularly in regards to social customs,
\nepitomized by American fast food chains. He highlighted the coffee
\ngiant Starbucks as one of the new stars of this trend. During the
\nlecture, Professor Ritzer also made references to his latest book,
\nentitled The Globalization of Nothing<\/em>, recently published in Italian by Slow Food Editore.
\nOn May 9, Australian Nick Ruello<\/strong>, world-renowned expert on fish breeding, held a conference entitled \u201cChallenges & Opportunities with Seafood<\/strong>\u201d.
\nFollowing an overview of the enormous quantity of fish species and
\ntheir exceptional nutritional qualities, Ruello focused on the core
\nthemes of his widely documented thesis: fish breeding as an important
\nstep in the direction of environmental sustainability, traceability of
\nthe production chain and access to reasonable prices and economic
\nprotection for fishing communities.
\nFurther meetings at the University of Gastronomic Sciences are
\nscheduled for the month of May. On May 23 the students, having just
\narrived back from their stages, will have a chance to meet with Alain Ducasse <\/strong>when he talks with Slow Food President Carlo Petrini about raw ingredients, regions and their relationships in the kitchen.
\nAnn Noble<\/strong>, Professor Emerita of Enology in the Department of
\nViticulture and Enology at the University of California, Davis, will
\nhold a series of lectures entitled \u201cSensory Evaluation of Wine\u201d over
\nthree days, May 22-25.<\/p>\n


\n-> See more press releases<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Special lectures offer food for thought The University of Gastronomic Sciences hosted two guest lecturers this week On May 8 George Ritzer, Professor of Sociology at the University of Maryland, College Park, held a conference entitled \u201cMcDonaldization, (Dis-)enchantment, Nothing and the Gastronomic Interest of Slow Food\u201d. It was an occasion for students to analyze what […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8665","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8665"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8665\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}