On March 8 and 9, at the Reggia di Colorno, the graduation ceremony of the fifth edition of the Master in Food Culture and Communications took place. This cohort included 26 students from 16 different countries, and concludes a program focused on the concept of food quality and communications, from an anthropological, history, and consumer perspective.
The students and their theses are as follows:
Yui Akiyama, from Japan, with the thesis, Cross-cultural communication through food – A Case Study of Olive Oil.
Lindsay Anderson, from Canada, with the thesis, The Red Fife Renaissance and the Politics of Canadian Seed.
Asher Lev Bachrach, from the Netherlands, with the thesis, Food Sustainability in the Netherlands
Kathleen Barney, from the United States, with the thesis, The Sazerac: History in a Glass
Samara Brock, from Canada, with the thesis Climate Change, The New Gastronomy and The Sober Gastronome
Diana Ceccato, from Italy, with the thesis, Cooking teambuilding: a new conviviality experience
Jules Colruyt, from Belgium, with the thesis, Discovering biodynamic agriculture
Shannon Dempsey, from the United States, with the thesis, Bar Mleczny
Caroline Derler, from Austria, with the thesis, Cook It Raw. A glimpse on the future of gastronomy
Catherine Down, from the United States, with the thesis, Consuming America: An Anthropological Examination of a National Cuisine in a Foreign Country
Brittany Goodrich, from the United States, with the thesis, Italian Artisanal Beer: A Case Study of New Tradition
Suzannah Hoban, from Australia, with the thesis, The Premium Chocolate Movement: Affecting Change With The Creation Of Value
Sung-Yoon Kim, from South Korea, with the thesis, In Search of Italianness: Comparison of Typical Pastas of Italian Regions
Kalliopi Koutoupa, from Greece, with the thesis, A critical approach on the European quality schemes
David Lin Yuh-Wei, from Taiwan, with the thesis, The Reviving of Coffee in Taiwan
Natalie Morris, from the United States, with the thesis, The Forgotten Hungry: Urban Farming Impacts on Developed Countries
Carey Polis, from the United States, with the thesis, Michael White and Mario Batali’s Versions of Italy: Marketing Haute Italian Food to an American Audience
Reena Retuta, from the United States, with the thesis, Supper Clubs: Experimental Dining of World Cuisine with the Comforts of Home
Shauna Ryan, from Ireland, with the thesis, Consuming Colorno: UNISG Expectations versus Al Vedel Experiences
Louise Sarica, from France, with the thesis, Communication and journalism: one same profession? The case of Slow Food International, and more specifically the Slow Fish project
Sandro Schwaderer, from Germany, with the thesis, Raw Milk in Piedmont Artisanal Cheese: Three Case studies
Lauren Sudekum, from the United States, with the thesis, New York Restaurant Trends: Three Case Studies
Naama Szterenlicht, from Israel, with the thesis, The new Slow Food wine guide—its values and ethics
Emily Teel, from the United States, with the thesis, Good Enough Food/Enough Good Food: Hunger Relief, Food Waste and Identity
Arina Van Leenen, from the Netherlands, with the thesis, Quinto Quarto
Nanae Watabe, from Mexico, with the thesis, Food, cooking and special needs
For more information, contact:
UNISG Communications Office
Tel. 0172 458507/505
comunicazione@unisg.it