After some time looking at the world we live in, I clearly noticed that the 3 main pillars of our society struggle to interact because they develop at a different speed: Nature, Technology and Bureaudemocarcy.
Slow Food and The University of Gastronomic Sciences is putting on its 7th biennial Slow Fish in Genova, Italy from May 14 -17th. The occasion promotes a sustainable relationship with our seas, tackling topics from environmental sea hazards, to over-fishing and ocean politics. It brings together fisherman and allies from all over the world to give them agency, save their waters, their incomes, and re-dignify their work with fish.
As a student at the La Scuola di Cucina of Pollenzo, I am currently on an internship with the Oneto family at the restaurant of comics, U Giancu in Rapallo. The restaurant is located in the mountains above Genoa, surrounded by olive trees and a large cultivated garden for daily foraging. Known for it’s drawings of comics covering every inch of wall space, the atmosphere is lively, colorful and incredibly welcoming. Many years ago Chef Fausto began a tradition of collecting hats. Over 300 caps now line the stairs and he changes them often throughout the evening, leaving guests wondering “what will come next”?
Dear readers of The New Gastronomes, here is the new summary of May 2015! People, stories, points of view, interviews, meetings Interview with Alberto Cocchi, Food Photography professor at the Master in Food Culture and Communications. Written by Camilla Cipriani (ITA) Suggestions of an alumnus who has decided to stay and work in Bra. Testimony … …read more
UNISG helped me to have a full comprehension of how our larger food system works. In three years we’ve had so many examples of what industrial, or intensive, or small-scale production are like. We have a formula for understanding products that we run into…
Fat white globules tumble carelessly from her fingertips into the big blue bucket below as she methodically shovels the rebellious cheese clumps into small plastic molds using her bare, weathered hands. My eyes travel from cheese bucket to cheese mold and back again, dizzied by the rate at which she can pack a mold. In the time it … …read more
The 1st of May, the World EXPO in Milan will open its doors. The EXPO has always been the place where the world gathers to wonder at the new technological and innovative solutions that will shape our daily lives in the near future. The EXPO is known for it’s icons like Christal Palace in the … …read more
Dear readers of The New Gastronomes, just to let you know that novelties are in store for April. We hope you’ll like them! From now on, at the start of each month we’ll be announcing a list of contents and publishing a brief editorial outlining the articles you’ll find over the subsequent weeks. Our idea … …read more
This was it. After five months of meetings, discussions, multilingual communication, worries, excitement, doubts and brainstorming between us South American students of UNISG, we were off to the biggest and possibly the most important gastronomical festival of South America, being held in Lima, Peru. We were going not only to have a glimpse of it … …read more
Among the wide variety of courses offered by the University of Gastronomic Sciences, the two-year graduate degree in Gastronomic and Tourism Heritage Promotion and Management welcomes students belonging to variegated accademic and professional environments, aiming to mold future entrepreneurs for agricultural and food businesses. The first half of the learning itinerary consists of classroom … …read more