Food, Complexity, and Learning: Using Design to ‘Ecologize’ Gastronomy
In this presentation, University of Gastronomic Sciences professor David Szanto will discuss how the principles of design can help us understand the dynamics of complex food systems. Examples from classroom experiences will show how different design practices enable students to think and act ecologically when it comes to developing solutions to local food issues.
Recap: Sunday September 13, 6pm | EXPO Milano | Slow Food Theater
David Szanto is a graduate of the University of Gastronomic Sciences’ master program in 2005-06. He has worked for the school in communications and outreach, as a master program director, and now as a professor. In 2015, he earned a PhD in Gastronomy from Concordia University in Montreal (Canada), the first of its kind.