Courses
Both humanities and sciences are taught within the master. Practical learning, lab work, and study travel to discover products and their regions of origin complement in-class lessons in order to provide students with an interdisciplinary approach to the world of gastronomy.
The following list of disciplines and course modules comprise the Food Culture and Communications program of study. Each may include seminars dedicated to a specific issue, and course content may vary from year to year.
FOOD HISTORY
Medieval Food History
Continuity and Change in European Food History, 18th – 20th Century
Social History of Food: Networking, Hierarchies, and Identities
New World Plants in Europe, from Observation to Assimilation, 1500-1900
Food Local History |
ELEMENTS OF FOOD CULTURE
Food, Enviroment, and Sustainability
Food Consumption and Food Culture: Geographical and Historical Insights
Food and Popular Culture |
FOOD ANTHROPOLOGY
Theory and Method in the Anthropology of Food |
SOCIOLOGY OF FOOD CONSUMPTION
The Sociology of Food Consumption
Food Branding |
COMMUNICATION THEORY AND MEDIA STUDIES
Travel and Food Photography
Techniques of Food Photography
Semiotics of Gastronomy: From Senses to Sense
TV Format and Food
Information and Communication Technology
Slow Food on Film |
JOURNALISM
Basic Writing
Short, Smart, and Snappy: Functional Gastro-Writing in the 21th Century
Product Communication
Enogastronomical Communication and Journalism: A Workshop of Writing |
FOOD TECHNOLOGY
Sensory Analysis
Introduction to Food Technology |
CULINARY TECHNIQUES
Culinary Techniques |
FOOD ECONOMY
Food Economics
Food Sustainability
Marketing |
PRODUCTS
Wine: History, Technology, and Tasting
Olive Oil: History, Technology, and Tasting
Cured Meat: History, Technology, and Tasting
Cheese: History, Technology, and Tasting |
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