The Master in Food Culture & Communications degree ceremony will be held on Friday November 7. Twenty-five students from many different countries—Austria, Australia, Canada, Germany, Japan, Israel, Italy, Liechtenstein, Norway, the USA, Sweden, South Africa, and Hungary—will present their theses.
Here is the list of their names and their thesis titles:
Jennifer Slothower, United States: “#Barolo: Utilizing Digital Marketing to Brand a Wine Region”
Giulia Pandolfi, Italy: “Local Food, Local Community: Community-Supported Agriculture in the United States”
Natalie Grella, Germany: “What’s Cooking In Copenhagen? About Nordic Food, Natural Wines and a Chef’s Vision to Revolutionize Fine Dining”
Amit Aaronsohn, Israel: “From PDO to Bob: A comparative look at terroir, geographic indications, place and person”
Sarah Crago, Australia: “Roots to Tips: Spring and Fern Verrow Restaurant and Farm Project”
Elaine Cheng, Canada: “FEEDback to community: The poor become influencers”
Alicia Kumagai, Canada: “High School Students are Hungry for Food Education”
Andrea Beltramone, Italy: “On Good, Clean and Fair at Salone del Gusto 2014: how and how much the Slow Food philosophy is represented by the exhibitors of the event at its tenth edition”
Florian Felber, Austria: “Sustainable Organic Wine Circle: Understanding wine made in the most natural way, researching investment possibilities in wine and creating a sustainable business cycle”
Anel Hoogenhout, South Africa: “The Consumption Dilemma: Questioning the value of social media marketing in small food businesses”
Shinichi Takahashi, Japan: “Natural wine movement as counter culture”
Artur Cisar, Austria: “The Flavor of Wood”
Susanna Goldbach, Hungary: “The UK’s fussy eating epidemic: Possible methods of prevention, treatment and cure”
Caterina Montorsi: “L’Arte Contemporanea come paesaggio: una chiave di lettura per il lavoro dello chef Massimo Bottura” (Contemporary art as landscape: an interpretative key to the work of chef Massimo Bottura)
Claudia Quaranta, Italy: “La Diversificazione dell’Offerta nelle Aziende Vitivinicole: Costruire Sistemi Dinamici e Complessi – Il Caso dell’Azienda Vitivinicola Ceretto” (Diversification in the supply of wine companies: Building complex, dynamic systems. The case of Azienda Vitivinicola Ceretto)
Valerie Cloutier, Canada: “The Place of Quebec’s Wild [Territory] on Restaurant Menus: A Discussion with Actants of Quebec’s Gastronomic Scene”
Philipp Augenstein, Germany: “Improving the Gastronomic Offer of Alpine Huts with the Project “Nachhaltiger Genuss” (Sustainable Delight) for the Swiss Alpine Club”
Ali Kenefick, Canada: “Meatgut: exploring the possibilities of eating carnivorously in a healthy, sustainable way”
Anne Siri Brandrund, Norway: “Pausa Cafè – a social cooperative supported by Slow Food – Creating jobs by producing food products in prison”
Sheela Prakash, United States: “Printed Cookbooks in a Modern, Technology-Driven Society: Why They Still Matter in a World of Digital Recipes”
Francisca Witso, Sweden: “The value of making people feel good – Is the theory of visceral identification relevant for food labels like ‘Spesialitet’?”
Sam Park, United States: “An Analysis of the University of Gastronomic Sciences Career Office”
Kira Hamilton, United States: “Using Social Media to Craft a Sustainable Food System”
Maria Cobo, Germany: “Quality Assessment of Japanese Green Tea Production”
Duan Tek Wong, Australia: “What’s Next For Barolo? The importance of the cru system in Barolo and its implications on the future of development and classification”
Ada Haertner, Liechtenstein: “An approach to reduce food waste in the Markthalle Basel”
The Master course was also attended by Mohannad Abumeish from Jordan and Peggy Lien from China.