{"id":54560,"date":"2020-11-10T12:15:17","date_gmt":"2020-11-10T11:15:17","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/?page_id=54560"},"modified":"2021-05-25T10:58:53","modified_gmt":"2021-05-25T08:58:53","slug":"conferences","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/","title":{"rendered":"UNISG Conferences: Shared Gastronomic Knowledge"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-52257\" src=\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg\" alt=\"\" width=\"1132\" height=\"800\" srcset=\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg 1132w, https:\/\/old.unisg.oiss.io\/assets\/45_talks_2-300x212.jpg 300w, https:\/\/old.unisg.oiss.io\/assets\/45_talks_2-1024x724.jpg 1024w, https:\/\/old.unisg.oiss.io\/assets\/45_talks_2-768x543.jpg 768w, https:\/\/old.unisg.oiss.io\/assets\/45_talks_2-800x565.jpg 800w, https:\/\/old.unisg.oiss.io\/assets\/45_talks_2-400x283.jpg 400w\" sizes=\"auto, (max-width: 1132px) 100vw, 1132px\" \/><\/p>\n<hr \/>\n<h5>Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays, research, and projects.<\/h5>\n<p>&nbsp;<\/p>\n<p>These conferences, designed to inspire and enrich the knowledge of new gastronomes, are<strong> now available on our <a href=\"https:\/\/www.youtube.com\/user\/UNISGItalia\" target=\"_blank\" rel=\"noopener noreferrer\">YouTube channel<\/a><\/strong>. Depending on the speaker, they will be held <strong>in English or Italian.<\/strong><\/p>\n<p>Watch them fron the below archive, according to the topic related to the UNISG research areas: Environment, Perception and Quality, Mobility.<\/p>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"environment\" href=\"#environment\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Environment<\/h3><\/div><div class=\"collapse accordion-body\" id=\"environment\"><\/p>\n<p><strong>Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research<\/strong><br \/>\nOdara Boscolo, researcher at the biology department\u00a0 of Universidade Federal Fluminense<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/7ZiC4xWPQl8?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h5><\/h5>\n<h5>Exploring the Functional Potential of Pataxte (Theobroma bicolor).<\/h5>\n<p>With Gabriel A. Cardoso Ugarte, professor of gastronomy at Universidad Aut\u00f3noma de Puebla (Mexico).<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Exploring the Functional Potential of Pataxte (Theobroma bicolor) by Gabriel A. Cardoso Ugarte\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/_8T-q7OOhCw?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h5><\/h5>\n<h5>Experiences of Foraging and Gastronomic Products: The wood*ing Food Lab.<\/h5>\n<p>With Valeria Margherita Mosca, Research &amp; Training, Forager &amp; Chef.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Experiences of Foraging and Gastronomic Products\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/iVxaIJMhcR0?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h5><\/h5>\n<h5>How Traditional Ecological Knowledge Is Contributing to Counter the Effects of the Global Extinction Crisis: Bright Spots for Sustainable Food Systems.<\/h5>\n<p>With Muhammad Abdul Aziz, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"How Traditional Ecological Knowledge Contributes to Counter the Effects of Global Extinction Crisis.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/xnAlhX4SbFc?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>New Highlanders and the resilience of Alpine foodscapes<\/h5>\n<p>with Chiara Flora Bassignana, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"New Highlanders and the Resilience of Alpine Foodscapes\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/sNrRm0kLnzU?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>The Role of Medicinal Plants in Health &amp; Nutrition: My Experience in Scientific Research After UNISG<\/h5>\n<p>with Valentina Cattero, <em>alumna\u00a0<\/em>UNISG, PhD candidate in Plant Biology<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"The Role of Medicinal Plants in Health &amp; Nutrition: My Experience in Scientific Research After UNISG\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Hr_z58tYlOc?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Safeguarding and Promoting Food and Biocultural Heritage: Understanding the Complexity Surrounding the Promotion of Forest Beekeeping among the Ogiek of the Mau Forest, Kenya<\/h5>\n<p>with Dauro Zocchi, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Safeguarding and Promoting Food and Biocultural Heritage\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/oFtK0HRS4nU?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"perception-and-quality\" href=\"#perception-and-quality\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Perception and Quality<\/h3><\/div><div class=\"collapse accordion-body\" id=\"perception-and-quality\"><\/p>\n<h5>The \u201cFood Drug Free\u201d Project.<\/h5>\n<p>With Michele Filippo Fontefrancesco, assistant professor of cultural anthropology at UNISG.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"The \u201cFood Drug Free\u201d Project\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/l3yVCXq-1uw?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5><\/h5>\n<h5>Turkish Cuisine: A Culinary Journey Through History.<\/h5>\n<p>With Ozge Samanci, director of the Gastronomy and Culinary Sciences at Ozyegin University of Instanbul.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Turkish Cuisine: A Culinary Journey Through History by Ozge Samanci\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/ZBKZ2M3KXSI?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>The Cinta Senese Pig.<\/h5>\n<p>Piergiacomo Petrioli, art historian, teaches courses in Renaissance art history and Italian culture of food and wine for American university programs in Italy, including Brown University and Springhill College in Bologna and University of Oregon in Siena. He has taught history of art criticism at the University of Florence and deals with the history of art criticism; Sienese and Bolognese art, the history of Italian artists and the history and culture of food in art. He has published several articles and some volumes on these topics, including a study on the representations of the Cinta Senese pig in art.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"The Cinta Senese Pig by Piergiacomo Petrioli.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/2vEsLgxW0vE?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h5><\/h5>\n<h5>Neurocience at the Table.<\/h5>\n<p>With Vincenzo Russo, Professor of Consumer Psycology and Neuromarketing at IULM University in Milan.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Neuroscience at the Table\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/JXAfROH1Wp8?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Presentation of the book &#8220;Coldiretti and the history of Italy&#8221;<\/h5>\n<p>with Emanuele Bernardi, Associate Professor of Contemporary History, University of Roma Tre<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Presentazione del volume &quot;La Coldiretti e la storia d&#039;Italia&quot;\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/StodOk4opoc?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>A Matter of Taste: Flavour and Form as Indicators of Humoral Ecological Effects of Traditional Khmer Food-medicines during Maternity<\/h5>\n<p>with Ashley Thao Dam, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"A Matter of Taste: Humoral Ecological Effects of Traditional Khmer Food-Medicines During Maternity\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/HDxmVuXmwo8?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Presentazione del libro \u201cConvivio. Benvenuti a tavola. Venti storie dei maestri della convivialit\u00e0\u201d<\/h5>\n<p>with Gino Bortoletto and Lucio Carraro, Slow Food authors and activists<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Convivio, benvenuti a tavola. Venti storie dei maestri della convivialit\u00e0\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/baDZe2sTJ0c?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Presentazione della rivista di antropologia post-globale Dada. Numero speciale dedicato all&#8217;antropologia del cibo, 1-2020<\/h5>\n<p>with Antonio Luigi Palmisano, professor of social anthropology at the University of Salento.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"DADA Rivista di Antropologia post-globale and its special issue dedicated to food anthropology\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/O4peA83GNU4?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>From Eve\u2019s Apple to Nora\u2019s Heartburn: On Studying Food in Literature<\/h5>\n<p>with Anke Klitzing, UNISG alumna and professor of Culinary Arts and Gastronomy at the Technological University of Dublin<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"From Eve\u2019s Apple to Nora\u2019s Heartburn: On Studying Food in Literature\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/hcGxmo6lk1c?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Food for thought: how what we eat affects our cognitive abilities<\/h5>\n<p>with Riccardo Migliavada, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Food for Thought: How What We Eat Affects Our Cognitive Abilities\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/fhWbFxwSeuk?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5><\/h5>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"mobility\" href=\"#mobility\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Mobility<\/h3><\/div><div class=\"collapse accordion-body\" id=\"mobility\"><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Biodiversity Is an Artifact: How People Make Ecosystems<\/strong><br \/>\nCharles Barstow, PhD student in cultural anthropology at the University of Florida<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Biodiversity Is an Artifact: How People Make Ecosystems\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/lp1rASKOc9Q?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><b>Eating Race: Blackness, Whiteness, Gender and the Politics of Taste<\/b><br \/>\nFabbri Giulia, <span class=\"Y2IQFc\" lang=\"en\">PhD student in historical-literary and gender studies, as part of the PhD course in Documentary, Linguistic and Literary Sciences at Sapienza &#8211; University of Rome<\/span><\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Eating Race: Blackness, Whiteness, Gender and the Politics of Taste - Giulia Fabbri\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/k_Aow8Lvhfo?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><strong>Traditional Mexican Cuisine<br \/>\n<\/strong>Paola Jeannette Vera Baez , professor at the business department of Universidad Popular Aut\u00f3noma del Estado de Puebla<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Traditional Mexican Cuisine\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/IRtkGFCYMQE?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><strong>From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries.<br \/>\n<\/strong>Carl Ipsen, professor at the history dipartment of Indiana Univeristy<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"From Cloth Oil to Extra Virgin: The Changing meaning of Italian olive oil in Recent Centuries\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/lNLVGz4o3_k?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><strong>Vari tentativi di lezioni universitarie on line durante il Covid 19.<br \/>\n<\/strong>Masayoshi Ishida, founder Slow Food Japan.<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Vari tentativi di lezioni universitarie on line durante il Covid 19 - Masayoshi Ishida\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/0Rp1N_YCzBg?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h5><\/h5>\n<h5>The Disruption of Food-Related Behaviors During the First Italian Lockdown: Implications for a Sustainable Transition of Food Systems.<\/h5>\n<p>With <b><span class=\"gmail_default\">Raffaele Matacena, PhD in URBEUR &#8211; Urban and Local European Studies Department of Sociology \u2013 University of Milan Bicocca (Italy) Researcher of food systems and small-scale agriculture.<\/span><\/b><\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"The Disruption of Food Related Behaviors During the First Italian Lockdown\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/vU52JYpKAtY?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<div class=\"page-header\">\n<h5>Race and Chocolate in Europe: From Colonialism to Postcolonialism.<\/h5>\n<p>with Gabriele Proglio, Assistant Professor of Contemporary History at UNISG.<\/p>\n<\/div>\n<div class=\"row\">\n<div class=\"col-details\">\n<div class=\"entry-image\"><\/div>\n<\/div>\n<\/div>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Race and Chocolate in Europe: From Colonialism to Postcolonialism\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/jHzUva7xwQo?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Biscuits: The Becoming of an Italian Commodity<\/h5>\n<p>with Daniela Pirani, UNISG alumna and Marketing teacher at Liverpool University<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Biscuits: The Becoming of an Italian Commodity\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/hbcA0kz--FA?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Wine as a Mirror of Greek Culture and Society<\/h5>\n<p>with Laura Pepe, researcher of Roman law and antiquity at the University of Milan<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Wine as a Mirror of Greek Culture and Society\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/wWkrJElK1a4?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h5>Triumph of Gluttony (Trionfo di Gola)<\/h5>\n<p>with Maddalena Borsato, PhD student in Ecogastronomy, Education and Society at the University of Gastronomic Sciences<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Triumph of Gluttony: Cloistered Nuns and Pastry\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/XfBOKFnl8H0?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"other-cuisine-and-virtual-study-trip\" href=\"#other-cuisine-and-virtual-study-trip\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Other: Cuisine and Virtual Study trip<\/h3><\/div><div class=\"collapse accordion-body\" id=\"other-cuisine-and-virtual-study-trip\"><\/p>\n<h5>Cooking secrets: finding culinary inspiration<\/h5>\n<p>Hosting<a href=\"https:\/\/www.slowfood.org.uk\/all-chefs\/alessandro-grano\/\" target=\"_blank\" rel=\"noopener noreferrer\">\u00a0Chef Alessandro Grano<\/a>\u00a0from\u00a0<a href=\"https:\/\/www.lafromagerie.co.uk\/\" target=\"_blank\" rel=\"noopener noreferrer\">La Fromagerie<\/a>\u00a0in London. Make yourself comfortable with a craft beer as we prepare\u00a0<strong>Welsh Rarebit<\/strong>, while exploring chef\u2019s Grano biography, the situation of Cheesemakers in the UK and some culinary tips, of course!<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Welsh Rarebit with Chef Alessandro Grano from La Fromagerie in London\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/szJvsj6JGxU?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p><strong>Virtual study trip: GDO\u00a0<\/strong><\/p>\n<p>Large supermarket chains introduction: Stefano Falcone, partner of T&amp;F Studio, consulting acengy<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Introduzione alla Grande Distribuzione Organizzata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/nZQ4weoqDec?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>Supermarkets design: Paola\u00a0 Armenia and Stefania Panetta, marketing managers at CEAN<\/p>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Design, planning and organization of supermarkets\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/DoZTq6uBarc?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p><\/div><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays, research, and projects. &nbsp; These conferences, designed to inspire and enrich the knowledge of new gastronomes, are now available on our YouTube channel. Depending on the speaker, they will be held in English or &hellip; <a class=\"read-more\" href=\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/\">&#8230;read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":52153,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-54560","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,\" \/>\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=\"UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences\" \/>\n<meta property=\"og:description\" content=\"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/\" \/>\n<meta property=\"og:site_name\" content=\"UNISG - University of Gastronomic Sciences\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/UNISG.University.of.Gastronomic.Sciences\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-25T08:58:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@unisg\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/\",\"url\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/\",\"name\":\"UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences\",\"isPartOf\":{\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg\",\"datePublished\":\"2020-11-10T11:15:17+00:00\",\"dateModified\":\"2021-05-25T08:58:53+00:00\",\"description\":\"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,\",\"breadcrumb\":{\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage\",\"url\":\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg\",\"contentUrl\":\"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/old.unisg.oiss.io\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"UNISG Webcasting\",\"item\":\"https:\/\/old.unisg.oiss.io\/en\/webcasting\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"UNISG Conferences: Shared Gastronomic Knowledge\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/old.unisg.oiss.io\/en\/#website\",\"url\":\"https:\/\/old.unisg.oiss.io\/en\/\",\"name\":\"UNISG - University of Gastronomic Sciences\",\"description\":\"University of Gastronomic Sciences\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/old.unisg.oiss.io\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences","description":"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences","og_description":"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,","og_url":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/","og_site_name":"UNISG - University of Gastronomic Sciences","article_publisher":"https:\/\/www.facebook.com\/UNISG.University.of.Gastronomic.Sciences","article_modified_time":"2021-05-25T08:58:53+00:00","og_image":[{"url":"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_site":"@unisg","twitter_misc":{"Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/","url":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/","name":"UNISG Conferences: Shared Gastronomic Knowledge - UNISG - University of Gastronomic Sciences","isPartOf":{"@id":"https:\/\/old.unisg.oiss.io\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage"},"image":{"@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage"},"thumbnailUrl":"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg","datePublished":"2020-11-10T11:15:17+00:00","dateModified":"2021-05-25T08:58:53+00:00","description":"Every week, professors, scholars, authors, as well as Italian and international experts meet UNISG students for the presentation of books, essays,","breadcrumb":{"@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#primaryimage","url":"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg","contentUrl":"https:\/\/old.unisg.oiss.io\/assets\/45_talks_2.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/conferences\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/old.unisg.oiss.io\/en\/"},{"@type":"ListItem","position":2,"name":"UNISG Webcasting","item":"https:\/\/old.unisg.oiss.io\/en\/webcasting\/"},{"@type":"ListItem","position":3,"name":"UNISG Conferences: Shared Gastronomic Knowledge"}]},{"@type":"WebSite","@id":"https:\/\/old.unisg.oiss.io\/en\/#website","url":"https:\/\/old.unisg.oiss.io\/en\/","name":"UNISG - University of Gastronomic Sciences","description":"University of Gastronomic Sciences","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/old.unisg.oiss.io\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/pages\/54560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/users\/22331"}],"replies":[{"embeddable":true,"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/comments?post=54560"}],"version-history":[{"count":46,"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/pages\/54560\/revisions"}],"predecessor-version":[{"id":57841,"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/pages\/54560\/revisions\/57841"}],"up":[{"embeddable":true,"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/pages\/52153"}],"wp:attachment":[{"href":"https:\/\/old.unisg.oiss.io\/en\/wp-json\/wp\/v2\/media?parent=54560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}