Posted on | March 30, 2012 | No Comments
It is now Spring here in Northern Italy and as the Easter festivities approach, this blog is also about to spring back to life.
Yes, this blog, which has been literally “dead” for two years, is in the process of being “resurrected”.
I am currently on my sabbatical year, and am taking a Master’s in Food Culture and Communications – Human Ecology and Sustainability at the University of Gastronomic Sciences in Pollenzo, Piedmont, Italy.
So, what is this course all about?
Here is an exerpt from the Student Guide:
“The main goal of this English-language master is to provide students with knowledge about high-quality food products as well as the communication and promotion of such products based on an extensive anthropological and historical study of food consumption, not only in Italy but abroad as well.
The course lasts one year and merges three fundamental fields. First, humanities and social sciences, including the history of food and gastronomy and culturological studies concerning food and gastronomy (including anthropology of food and food consumption). Second, communications subjects such as the sociological and psychological theories linked to food consumption, the techniques of product communication and marketing, and a variety of styles of eno-gastronomic journalism. The third field of study covers the bio-scientific area, comprising some basic concepts of ecology, agronomy, food technology and biochemistry as well as current techniques in sensory analysis.
To achieve the stated objectives, the master’s curriculum includes:
• lectures and activities focused on the fundamental elements of the anthropological, ecological and communicative sectors of high-quality food;
- lectures and activities dedicated to the sensory knowledge of food, including workshops and tastings;
- study trips to production regions of particular interest, paying particular attention to the local foodproducts, eco-gastronomy, marketing activities, and promotion strategies.
- an end-of-year internship in order to acquire practical skills regarding the culture of high-quality foods.”
All this is going to be wildly exciting, and I’m looking forward to sharing some of these experiences with you.