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The University of Gastronomic Sciences of Pollenzo online with proposals for gastronomy

UNISG Webcasting has started, a new platform for accessing online content on the world of food.

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The University of Gastronomic Sciences of Pollenzo continues its distance learning activity and offers insights and food for thought, in light of the current period of epidemiological emergency and the consequent changes that also concern the world of food and gastronomy.

The initiative, called UNISG Webcasting, is available live for students on the Blackboard platform and, subsequently, on the university’s YouTube channel, for all interested audiences.

It is a series of seminars and conversations held specifically by professors, UNISG staff members and alumni, former students now protagonists of interesting professional and academic experiences.

Last week the “45 ′ Talks with Professors” already started, online seminars with UNISG teachers and visiting professors, held in Italian or English, and related to the different disciplines and themes characteristic of the university.

Ample space is given to the “Video Parties” of the Alumni community, who share their gastronomic knowledge in live chat. Their English-language Live Talks run for 25-40 minutes and are also available in replication.

And finally, a space for educational trips could not be missing, the “Virtual study trips”: different destinations, in various areas of the planet, will be introduced by representatives of the UNISG and Slow Food network present on site, obviously in video-connection. You can first discover the history and gastronomic traditions of a country or region, narrated by experts and scholars, then a local chef will present a dish of the culinary heritage of the area, and virtual meetings with producers, farmers and artisans will be possible some food. All this, waiting to be back soon to travel and discover the gastronomic cultures near and far.

The platform will be enriched in the coming weeks with other initiatives such as cooking workshops held by students.

Here are the proposals already visible and / or scheduled.

“45 ′ Talks with Professors”

Tuesday 21st April, at 4 pm “Creation as food in the scientific work of Hildegard of Bingen”

edited by Prof. Antonella Campanini (Language: Italian, with slide in English)

Tuesday, April 28th, at 4 pm “One health: from deforestation to intensive farming until Covid-19” by Prof. Silvio Greco (Language: Italian)

Tuesday 5th May, at 4pm “Agrobiodiversity for climate change resilience: The House of Biodiversity of UNISG” by Prof. Paola Migliorini (Language: English)

Tuesday 12th May, at 4pm “Traditional plant knowledge: old wine in new wineskins” by Prof. Andrea Pieroni (Language: English)

Thursday 18th May – 4.00 pm “Il Paese Di Cuccagna” by prof. Massimo Montanari (Language: Italian)

Tuesday, May 19th, at 4 pm “The haptic approach in the light of Corona Virus” by Prof. Nicola Perullo (Language: English)

Thursday 21st May, at 4pm Prof. Tim Ingold (Language: English)

Tuesday, May 26th, 4pm “When human societies face fatal challenges” by Prof. Michele Antonio Fino (Language: English)

Wednesday 3rd June, 4pm “Bees and honey: let’s meet the superorganism” by Prof. Cinzia Scaffidi (Language: English)

Thursday 4th June, 4 pm “The crisis of the gastronomic critic: an opportunity to develop at last” by Prof. Nicola Perullo (Language: English)

Thursday 11th June, 4pm “Food policy” by Profs. Franco Fassio and Bianca Minotti (Language: English)

Tuesday 16th June, noon “Food consumption at the time of the pandemic” by Prof. Prof. Paolo Corvo (Language: Italian)

Tuesday 16th June, 4.00 pm “New normalities at the Covid-19 times: gastronomic and communicative scenario of an uncertain present” by Prof. Prof. Maria Giovanna Onorati (Language: English)

Saturday 20th June, “Festivals and rural marginalization in Italy” at 4 pm  by Prof. Michele Fontefrancesco (Language: English)

Further Info: https://www.unisg.it/webcasting/45-talks-with-professors/

Alumni Video Parties

Monday 27th April, 5pm – Camilla De Nardi: The role of food and agriculture companies to mitigate COVID-19 impacts on global food security – a call to action to build resilient food supply chains

Tuesday 28th April, 5pm – Edoardo Cervigni: Can a good food sourcing hack the food system?

Wednesday 29th April, 5pm – Valerio Reale: Rewilding Practices in central Apennines

 And at this link all the replicas:

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