Sun, 27 May 2012
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The University of Gastronomic Sciences, which stresses on understanding the affective, cultural and humanistic ingredients of food, has gained international recognition since it first opened in 2004.Students from all over the world are flocking to a one-of-a-kind university devoted to the Slow Food movement, founded nearly a quarter century ago to promote "good, clean and fair" food.
Nestled in the heart of the Langhe wine-producing region, near the white truffle "capital" Alba, the University of Gastronomic Sciences (UNISG) has a student body of more than 300.
Visitors to the six-year-old university, housed in a sprawling 19th-century complex once owned by the House of Savoy, may be surprised to see no pots or pans in the classrooms.
"The university was born from (Slow Food founder) Carlo Petrini's idea of looking at gastronomy like a science, stressing the affective, cultural and humanistic ingredients without which one cannot understand the value of food," said UNISG director Valter Cantino.
Italy, Bra :A US student, Laine Steelman from California, reads a book in front of the Gastronomic Science University in Bra (40km south of Turin), on 31 May 2010
The students are not on the way to becoming chefs but rather gastronomes, "new figures" capable of working in all areas of "quality food-processing", including production, distribution, promotion and communication, the university says in its prospectus.
The curriculum emphasising the fight against globalisation and encouraging environmentally friendly local agriculture includes courses in agronomy, wine-growing, biology, sensory food analysis, history of cuisine and wine, anthropology and marketing.
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