{"id":24553,"date":"2017-01-19T15:59:15","date_gmt":"2017-01-19T14:59:15","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/kobe-japan\/"},"modified":"2017-01-23T16:59:53","modified_gmt":"2017-01-23T15:59:53","slug":"kobe-japan","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/kobe-japan\/","title":{"rendered":"Spring course in Kobe, Japan"},"content":{"rendered":"

\"kobe_1000x500_def\"<\/p>\n

Hosted by \u00a0the City of Kobe and Slow Food International Japan Office, The University of Gastronomic Science is\u00a0organizing a short-term spring\u00a0course\u00a0in March 2017<\/strong>.<\/p>\n

8 professors from UNISG will come to Kobe from Italy with a\u00a0diverse curriculum of\u00a0discussions, debates, tastings, and field\u00a0trips. \u00a0With the class size limited to\u00a025\u00a0students, the course is assured to be personal and\u00a0intimate learning experience of holistic knowledge about global\u00a0food\u00a0issues.<\/p>\n

\n

Covered Subjects<\/strong><\/h4>\n

The law of food and the regulations for food quality: a comparative survey on Geographical Indications
\nThe philosophy of taste and the epistemology
\nSensory Analysis: an introduction
\nThe sense of taste : a probe for health
\nBotany and Ethnobotany: wilderness for the contemporary consumption
\nMigrations and cuisine: the influence of mass movements through the last two centuries
\nRitual food and festivities: a comparative anthropological approach
\nFood and Health: new frontiers for a tight relationship between taste and medicine
\nField Trip in Kobe City<\/p>\n

\n

Lecturers<\/strong><\/h4>\n

Simone Cinotto
\nMichele Fino
\nRemi Ie
\nGabriella Morini
\nNicola Perullo
\nAndrea Pezzana
\nAndrea Pieroni
\nCesare Poppi
\nLuisa Torri<\/p>\n

\n

Application deadline:<\/strong> February 3rd\u00a02017<\/span>
\nFebruary 27, Mon \u301c March 5, Sun
\nKobe University, KOBE, JAPAN<\/p>\n

Language:<\/strong> English<\/span>
\nFee:<\/strong> \u00a5114,000<\/span> (accommodation fee not included)
\nGroup:<\/strong> 25 participants<\/span> maximum (Assessed with application sheet)*<\/p>\n

*If there are more applicants than 25, they will be assessed and informed.<\/em><\/p>\n

\n

How to apply?<\/strong><\/h4>\n

Download the application form <\/a>from the course\u2019s official page and send the pdf file via Email or FAX by the due date below.<\/p>\n

\n

Contact<\/strong><\/h4>\n

City of Kobe Gastropolis Kobe initiative
\nm.watanabe@slowfood.it<\/a><\/p>\n

Tel. 078 3220520
\nFax 078 3226076<\/p>\n","protected":false},"excerpt":{"rendered":"

Hosted by \u00a0the City of Kobe and Slow Food International Japan Office, The University of Gastronomic Science is\u00a0organizing a short-term spring\u00a0course\u00a0in March 2017. 8 professors from UNISG will come to Kobe from Italy with a\u00a0diverse curriculum of\u00a0discussions, debates, tastings, and field\u00a0trips. \u00a0With the class size limited to\u00a025\u00a0students, the course is assured to be personal and\u00a0intimate … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":16325,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-24553","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSpring course in Kobe, Japan - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"Hosted by \u00a0the City of Kobe and Slow Food International Japan Office, The University of Gastronomic Science is\u00a0organizing a short-term spring\u00a0course\u00a0in\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spring course in Kobe, Japan - 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