La Rivista di Scienze Gastronomiche è un progetto editoriale dell’Università di Pollenzo (CN) che intende offrire uno spazio online di raccolta, condivisione e divulgazione di contributi scientifici aventi per oggetto il cibo, l’alimentazione e le “scienze gastronomiche” nel loro significato olistico, complesso e multidisciplinare.
Tale iniziativa si sviluppa alla luce dell’attuale dibattito internazionale sul cibo che evidenzia la necessità di un approccio sistemico e interconnesso, che coinvolge tutte le discipline e le conoscenze, tanto quelle sociali e umane quanto quelle della terra e della tecnologia.
A tal fine, la rivista ospita, da un lato, una selezione dei migliori lavori di tesi degli studenti dell’Università svolti a conclusione del percorso di studi (Laurea Triennale, Laurea Magistrale, Master); dall’altro, contributi, articoli e saggi di carattere accademico da parte di docenti, ricercatori, dottorandi e studiosi.
Bartolomeo Biolatti Simone Cinotto Paolo Corvo Michele Antonio Fino Nicola Perullo (direttore) Andrea Pieroni Luisa Torri Comitato editoriale
Chiara Chirilli Elena Corcione Elena Mancioppi (segretaria) Giulia Mattalia Redazione
Lorenzo Bairati Antonella Campanini Roberta Cevasco Julien Delarue (UC Davis) Franco Fassio Michele Filippo Fontefrancesco Michael Bom Frøst (Copenhagen University) Paola Migliorini Gabriella Morini Maria Giovanna Onorati Maria Piochi Gabriele Proglio Donatella Saccone Comitato scientifico
With the adoption of agricultural practices came a conceptual shift in the way humans viewed the natural world and thus themselves and o/Others. Agri-culture, a form of cultural philosophy to which agricultural practices are inherent, posits firstly that humans are distinct from and superior to nature in all its forms. Within the category of nature … …read more
This thesis explores the intertwining narratives of wine, spirits, and drunkenness in art history, examining the cultural, social, and symbolic significance of these elements. In this case, I have examined the presentation of wine, spirits, and drunkenness in art in two significant art periods: the Dutch Golden Age of the 17th century and late 19th/early … …read more
This thesis presents the findings of an oral history conducted in Havana, Cuba during the summer of 2022, focusing on the memories of Cuban citizens regarding food, justice, and future imaginaries. Grounded in memory studies, the research explores food as a tool to access memory and build relationships. The interviews uncovered themes such as food … …read more
Bananas, and the East African Highland Banana (EAHB) in particular, are an essential part of Uganda’s culture and economy. Unfortunately, the banana plant knows many pests, among which the banana weevil, Cosmopolites sordidus; a small and highly destructive insect. Most of Uganda’s working population is in some way involved in agriculture, and the agricultural sector … …read more
A creative journey to the margins of being This thesis is a philosophical/auto-ethnographic/artistic inquiry into the beneficial aspects of farming, in the light of individualisation and commodification of society, as I show it to be a marginal experience of both identity and body. The following philosophers with respective concepts are used: Tim Ingold and … …read more
Approaching the Aesthetic Sensibility and Epistemology of An Artisan-Farmer and its Cosmogonic Possibilities The two central problematics of this thesis are the historical marginalisation of artisanal knowledge and practices, and the increasingly endemic crisis of reality which is being experienced in Western modernity. I argue that these two seemingly distant problems are in fact symptoms … …read more