The solemn degree ceremony to be held at the University of Gastronomic Sciences in Pollenzo on Monday March 10 will be attended by three special guests. As many as 85 students from 27 countries and 12 Italian regions will graduate, the numbers being a significant indicator of the university’s vitality and international character.
The “young tradition” of Graduation Day was inaugurated in February 2012, and the event is a choral commemoration of the communal life of the students as they celebrate the achieving of their goal with their families and loved ones. The day will follow a special procedure and ritual, with students donning academic caps and tabarri, or tabards, the traditional black cloaks of the Langa district. Starting from 9am, theses will be presented in the course of the morning in the Cascina Albertina complex. At about 4pm, the graduates will walk in procession to the parish church of San Vittore, where they will be met by the university teaching staff, the dean Piercarlo Grimaldi, the president of the University Carlo Petrini, and special guests Moni Ovadia, Dario Fo and Carlo De Benedetti.
According to custom, the guests will recall their own studies and memories of their graduation. Inside the church, the proclamation of the graduates will be followed by the songs and music of the UNISG choir.
Here is a list of their names and their thesis titles.
Three-Year Undergraduate Degree Course in Gastronomic Sciences
AUSTRALIA
Justin Jern-Joong Yip, 26, from Sydney: “Il futuro del cibo e dell’educazione: una ricerca etnografica nell’Università di Scienze Gastronomiche” (The future of food and education: an ethnographic research study at the University of Gastronomic Sciences). Supervisor Prof. Paolo Corvo.
COLOMBIA
Maria Jose Parra Lujan, 23, from Bogotà: “Impact of ethical markets and social development projects on coffee farmers”. Supervisor Prof. Bruno Scaltriti.
Juan Camilo Quintero Merchan, 24, from Bogotà: “Biodiversità vegetale sulle Ande in Colombia: ricerca di etnobiologia nella regione di Boyacà sui prodotti di potenziale gastronomico” (“Vegetable biodiversity in the Colombian Andes: ethnobiological research on products with gastronomic potential in the Boyacà region”. Supervisor Prof. Andrea Pieroni.
ECUADOR
David Sebastian Boada Mendoza, 27, from Quito: “Pachamanka: Andean cuisine and cosmo vision”. Supervisor Prof. Dario Mangano.
ECUADOR / GERMANY
Maria Liliana Cobo Obando, 39, from Munich: “More than a Japanese wine? Culture and aesthetics of Nihonshu (sake) ‘made in Japan’”. Supervisor Prof. Nicola Perullo.
GERMANY
Theodor Maria Van Hasz, 25, from Berlin: “Comparison of the gastronomic identity of Germany and Italy, with focus on the catering habits”. Supervisor Prof. Paolo Corvo.
GREAT BRITAIN
Zachi Omanma Brewster, 22, from South Croydon: “A sociological study of the lexicon of sustainable food”. Supervisor Prof. Paolo Corvo.
ISRAEL
Leora Meidan, 29, from Beit Halevi – Tel Aviv: “Meaning of food in Jewish holidays”. Supervisor Prof. Nicola Perullo.
KENYA
Samson Kiiru Ngugi, 27, da Nakuru: “Sustainability assessment of the Slow Food Gardens Project in Kenya”. Supervisor Prof. Paola Migliorini.
MEXICO
Marion Aguilar Voza, 21, from Mexico City: “Socio-economic analysis of an artisan gelato production in Mexico”. Supervisor Prof. Claudio Malagoli.
Dania Ivonne Romero Mata, 22, from Morelos – Cuernavaca: “Autonomia alimentare di Mexico, il caso del mais” (Food autonomy in Mexico: the case of corn). Supervisor Prof. Bruno Scaltriti.
ROMANIA
Oana Palaghia, 28, from Bucharest: “Analysis of agricultural cooperatives in Romania”. Supervisor Prof. Bruno Scaltriti.
SPAIN
Max Ros Petrov, 21, from Matarò: “Terres de l’Ebre: studio enogastronomico e promozione turistica in una Riserva della Biosfera” (Terres de l’Ebre: a study of eno-gastronomy and tourist promotion in a Biosphere Reserve). Supervisor Prof. Giovanni Perri.
SWEDEN
Jacqueline Ida Cavazza, 32, from Stockholm: “Matlandet Sverige consumers perceptions and public debate on food in Sweden”. Supervisor Prof. Bruno Scaltriti.
SWITZERLAND
Valentina Carla Annamaria Bosia, 24, from Stabio, Canton Ticino: “Il movimento Freegan: il caso svizzero” (The Freegan movement: the Swiss case): Supervisor Prof. Paolo Corvo.
Enrico Micioni, 25, from Locarno: “Cronache un’Arnia” (Beehive Chronicles). Supervisor Prof. Claudio Malagoli.
Emanuel Lobeck, 26, from Rorschacherberg: “The rhetoric of Slow Food Presidia. Theoretical approach to the symbols used by Slow Food with the special regard to the case of Slow Food Swizerland”. Supervisor Prof. Michele Antonio Fino.
Odile Pecoud, 24, from Le Vaud: “Una ricerca etnobotanica sulla Cambogia – zuppe e tradizioni” (An ethno-botanical research study in Cambodia – soups and traditions). Supervisor Prof. Andrea Pieroni.
Myriam Pinkas, 24, from Geneva: “The nutritional mismatch hypothesis: the implication of Paleolithic diets for contemporary nutrition and gastronomy”. Supervisor Prof. Nicola Perullo.
URUGUAY
Maida Ainoha Monteiro Gonzalez, 29, from Montevideo: “Uruguay agro rivoluzione” (Agro-revolution in Uruguay). Supervisor Prof. Bruno Scaltriti.
VENEZUELA
Jose Gabriel Olivieri Diaz, 31, from Caracas: “Monitoraggio del vitigno tramite una rete di sensori wireless: valutazione economica”(Monitoring the grape variety with a network of wireless sensors). Supervisor Prof. Claudio Malagoli.
Antonio Jose Balassone Maneiro, 23, from Caracas: “World Wine Web: strategie per la comunicazione del vino” (“World Wine Web: strategies for wine communication). Supervisor Prof. Dario Mangano.
ITALY
Alto Adige
Julia Verdorfer, 23, from Merano (Bolzano): “Analisi semiotica della pubblicità turistica: il caso Alto Adige e Svizzera” (Semiotic analysis of tourist advertising: the case of Alto Adige and Switzerland). Supervisor Prof. Dario Mangano.
Campania
Matteo Corso, 24, from Rotondi (Avellino): “L’evoluzione socio-gastronomica dei pub a Londra: tra tradizione e cambiamenti” (The socio-gastronomic evolution of London pubs: between tradition and change). Supervisor Prof. Paolo Corvo.
Maria Teresa De Lillo, 22, from Naples: “Le alghe come risorsa del futuro nella gastronomia ed oltre” (Algae as a future resource in gastronomy and beyond). Supervisor Prof. Andrea Pieroni.
Lazio
Tommaso Aronov, 22, from Rome: “Savoir faire vitivinicoli e cultura della barrique nel Bordolese; studio applicato di Château Ad Francos” (Winemaking skills and the culture of the barrique in the Bordeaux area: an applied study of Château Ad Francos). Supervisor Prof. Yann Grappe.
Giorgia Catalano, 24, from Rome: “Tracce di gusto non umano: estetica e animalità” (Traces of non-human taste: aesthetics and animality). Supervisor Prof. Nicola Perullo.
Liguria
Federico Battaglia, 22, from Genoa: “Articolo 515 Codice Penale, frode in commercio e ristorazione. Profili giuridici e spunti de iure condendo” (Article 515 of the Penal Code, fraud in commerce and catering. Juridical profiles and ideas de iure condendo). Supervisor Prof. Michele Antonio Fino.
Lombardy
Paolo Giulio Graziosi, 32, from Milan: “La progettazione sistemica come possibile ottimizzazione del ruolo del gastronomo” (Systemic design as a possible optimization of the gastronome’s role). Supervisor Prof. Franco Fassio.
Francesca Giorgia Selvaggio, 22, from Bareggio (Milan): “Il valore artistico del cibo. Analisi del rapporto tra la cucina e l’arte contemporanea” (The artistic value of food. Analysis of the relationship between cooking and contemporary art). Supervisor Prof. Nicola Perullo.
Filippo Rollero, 25 anni, from Bernareggio (Milan): “Una fonte etnografica: l’inchiesta Jacini. Il caso del circondario di Alba” (An ethnographic source: the Jacini inquiry. The case of the Alba district). Supervisor Prof. Piecarlo Grimaldi.
Piedmont
Armando Assenza Parisi, 22, from San Marzano Oliveto (Asti): “La realtà aumenta: novità per la tradizione” (Reality is increasing: novelties for tradition). Supervisor Prof. Franco Fassio.
Stefano Brumati, 22, from Giaveno (Turin): “Azienda agricola minima di sussistenza” (A minimum subsistence farm). Supervisor Prof. Claudio Malagoli.
Gaia Lochetti, 22, Casalino (Novara): “Gli orti urbani: la realtà milanese e il caso studio del Bosco In Città” (Urban gardens: the reality in Milan and the study case of Bosco in Città). Supervisor Prof.ssa Paola Migliorini.
Federico Di Gregorio, 22, from Buttigliera Alta (Turin): “Valorizzazione dell’economia di un’area territoriale post-industriale tramite la realizzazione di un progetto di pub sostenibile” (Valorization of the economy of a postindustrial local area through the development of a sustainable pub project). Supervisor Prof. Franco Fassio.
Andrea Masino, 22, from Turin: “Slow Drink. Consumo consapevole di alcolici tra norme, economia e società” (Slow Drink. Conscious alcohol consumption between laws, economics and society). Supervisor Prof. Michele Antonio Fino.
Alice Mortarotti, 22, from San Salvatore Monferrato (Alessandria): “Analisi dell’alimentazione tradizionale contadina e delle pratiche della medicina popolare della metà del secolo scorso a San Salvatore Monferrato in raffronto alla letteratura scientifica, medica e nutrizionale contemporanea” (Analysis of traditional peasant food and popular medicine practices in San Salvatore Monferrato in the middle of the last century in comparison with contemporary nutritional, medical and scientific literature). Supervisor Prof. Andrea Pezzana.
Silvia Paoli, 22, from Alessandria: “L’Unità d’Italia, storia gastropolitica di una nazione che nasce” (Italian Unity, gastro-political history of a rising nation). Supervisor Prof.ssa Antonella Campanini.
Pier Paolo Porcu, 38, from Levice (Cuneo): “Benessere: visione olistica e multicriteriale di un gastronomo” (Well-being: the holistic and multicriteria vision of a gastronome). Supervisor Prof. Paolo Corvo.
Matteo Serpi, 22, from Priocca (Cuneo): “Prolegomeni a fonti e metodologie per la storia della cucina contemporanea” (Prolegomena to sources and methodologies for the history of contemporary cooking). Supervisor Prof.ssa Antonella Campanini.
Monica Wuthrich, 23, from Turin: “Sulle tracce del cibo italiano degli USA” (On the trail of Italian food in the USA). Supervisor Prof. Claudio Malagoli.
Puglia
Gianluca Mariani, 22, from Taranto: “La mitilicoltura nella storia di Taranto e la sua attuale sofferenza” (Mussel farming in the history of Taranto and its present troubles). Supervisor Prof. Silvestro Greco.
Sicily
Francesco Anastasi, 22, from Messina: “La pesca del pesce spada nello Stretto di Messina: mito, sostenibilità e futuro” (Swordfish fishing in the Strait of Messina). Supervisor Prof. Silvestro Greco.
Marco Cipolla, 23, from Palermo: “Sinergie possibili tra parco di divertimento e sviluppo sostenibile enogastronomico” (Possible synergies between a fun park and eno-gastronomic sustainable development). Supervisor Prof. Franco Fassio.
Daniele Di Liberto, 30, from Palermo: “La valorizzazione delle eccedenze alimentari come opportunità per una mensa virtuosa, contro lo spreco” (The valorization of surplus food for a virtuous canteen, against waste). Supervisor Prof. Franco Fassio.
Tuscany
Gabriele Malevolti, 25, from Florence: “Oltre la crisi: nuove forme e pratiche del cibo. Riflessioni di esperienze in corso” (Beyond the crisis; new food forms and practices. Reflections on ongoing experiences). Supervisor Prof. Piercarlo Grimaldi.
Umbria
Martina Vitale, 22, from Perugia: “Riflessioni progettuali di un alimentazione sistemica” (Design reflections on a systemic diet). Supervisor Prof. Franco Fassio.
Veneto
Adriana Zanchi, 22, from Venice: “Ecogastronomia sociale: una proposta progettuale per un Kids Cafè nel territorio milanese” (Social eco-gastronomy: a design proposal for a Kids’ Café in the Milan area). Supervisor Prof. Franco Fassio.
Two-Year Graduate Degree in the Promotion and Management of the Gastronomic and Tourist Heritage
Piedmont
Anna Emanuela Ernestina Sacchetto, 26, from Alessandria: “Eataly NY: le ragioni di un successo viste alla luce di cent’anni di cucina italiana in America” (Eataly NY: the reasons for its success seen in the light of 100 years of Italian cooking in America). Supervisor Prof. Simone Cinotto.
Giulia Bonetti, 25, from Borgosesia (Vercelli): “Il Basso Monferrato: un progetto di valorizzazione” (The Basso Monferrato district: a valorization project). Supervisor Prof. Paolo Corvo.
Jennifer Alice Cordin, 24, from Turin: “La cooperazione per il food: ITC e social responsability in un progetto imprenditoriale a scopo mutualistico” (Cooperation for food: ITC and social responsibility in a mutual aid business project). Supervisor Prof. Michele Antonio Fino.
Alberto Furlan, 25, from Vercelli: “Il cioccolato gianduia e la sua storia dall’Ottocento ad oggi. Il caso Pernigotti” (Gianduja chocolate and its history from the 19th century to today. The Pernigotti case). Supervisor Prof.ssa Antonella Campanini.
Lazio
Camilla Tomao, 25, from Albano Laziale (Rome): “Riflessioni sul gusto e sui principi estetici e culturali che regolano l’arte del sushi in Giappone fra sistemi percettivi, tecniche, natura e sacralità” (Reflections on taste and the cultural and aesthetic principles that regulate the art of sushi in Japan, between systems of perception, techniques, nature and sacrality). Supervisor Prof. Nicola Perullo.
Molise
Serena Di Nucci, 24, from Agnone (Isernia): “Studio della costituzione e dell’Associazione Nazionale “Donne del Latte”. Aspetti giuridici e di marketing” (A study of the constitution and the “Donne del Latte” National Association. Juridical and marketing aspects). Supervisor Prof. Michele Antonio Fino.
Master in Food Culture and Communications: Food, Place, and Identity
BELGIUM
Eldrid Vindevogel: “Slow Food Belgium: Notoriety, consumption habits, and opinions”.
CANADA
Sashana Souza-Zanella: “Montreal Food Society – MFS”.
SOUTH KOREA
Boram Kim: “Cooking from Scratch in the cookery lesson – How does the instructor convey the idea to different students?”
Kwang Uh: “The process of transition in fermentation foods in Korea after red chili was introduced and connection between perception of fermentation and restaurant business”.
Hyo Jeong Lee: “An Integrative Approach to Food Education Program for Children”.
DENMARK
Nicoline Jensen: “Supporting children’s food education though food events”.
FINLAND
Minna Eliisa Junttila: “Developing a specialisation in sustainable gastronomy as part of a bachelor studies case: Jamk University of Applied Sciences, Finland”.
FRANCE
Isabelle Ferchaud: “Chocolate and Patisserie artisans: Perpetuating or reinventing tradition?”
GERMANY
Christoph Thomas: “The Seven ‘Deadly Sins’ of Corporate Social Responsibility: Communication and Credibility in Sustainable Business Practices”.
Johann Mascia: “Better marketing strategies for boutique wineries”.
INDIA
Dadlani Kumud Naresh: “Hong Kong’s Dan Tat: An Identity Study of an Egg”.
ITALY
Luca Baldeschi Cenami Spada, from Milan: “Communicating Slow Food”.
Giuseppe De Cesare, from Rome: “Gastronomic Traditions as UNESCO’s Intangible Cultural Heritage: The Case of ‘The Traditional Art of Naples’ Pizzaioli’”.
Beatrice Maio, from Sillavengo (Novara): “The evolution of wheat and why old Sicilian wheat varieties are a fundamental cultural heritage to be saved”.
Edoardo Savino, from Roma: “Sapore e Arte: An Organic Bistro in an Urban Environment”.
Maddalena Relli, from Florence: “Couleurs paysannes : A cooperative selling point run by producers: a successful business model and a place of social exchange for producers otherwise isolated”.
Andrea Grisotto, from Verzuolo (Cuneo): “A food place, that is mainly a man, that has become a network”.
MEXICO
Aaron Gomez Figueroa: “Domori: Italy’s best kept secret. How to align the communication with their philosophy and value proposal to recover its identity”.
THE NETHERLANDS
Liz Moen: “The Artisan Butcher: The role of the butcher in a sustainable food culture”.
PORTUGAL
Sara De Lemos Macedo: “How the gluten-free diet might be interesting for Brazil’s economy, environment and nutrition”.
PUERTO RICO
Natasha Marie Acosta: “The individuality of Irish Artisanal Cheeses”.
Monica Herrera: “The commodification of organic food as reflected through its distribution channels and how it affects the new, small French producer”.
SINGAPORE
Stanley Shalom Chin Jingxi: “Challenges of Boutique Wineries Competing Against Bigger Counterparts”.
USA
Toby Cain: “Creating sustainable systems for germplasm conservation: an ethnographic investigation of the participatory preservation networks at seed savers exchange in Decorah, Iowa”.
Julie Marie Fiedler: “Wild Edible Cretan Plants – Sustainable Use & Preservation Of Traditions”.
Alicynn Morgan Fink: “Dishing up Meaning in Society – Noma, New Nordic Cuisine, and Copenhagen”.
Matthew Mark Giguere: “Prairie Cuisine: The Evolution of the Upper Midwest Food Identity”.
Julie Elizabeth Myers: “The revival of home cooking: online media and community‐ based sustainability movements”.
Jamie Norton: “Fighting for food: the evolution of school lunches in the United States of America”.
Tara Perruso: “Exploring the use of honey as an educational tool and environmental indicator”.
Carlyle Seccombe: “Florentine Olive Orchards Planting Ideas In The California Landscape”.