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 Italian Gastronomy and Tourism program of study. Each may include seminars dedicated to a specific issue, and course content may vary from year to year.
ITALIAN
Italian (or food writing in English for Italian speakers) |
ITALIAN STUDIES
Food in Italian Literature
The Making of Modern Italian Society: Politics, Media, and Consumption
Film Studies: Postwar Italian Cinema and Culture |
ITALIAN FOOD HISTORY AND ANTHROPOLOGY
Anthropology of Food: Case Studies from Italy
Italian Gastronomy in the Global Age
Modern History of Italian Wine
Social History of Food: Networking, Hierarchies, and Identities
Anthropology of Traditional Cheese Productions |
FOOD ETHICS
Food Ethics
Sustainable Agriculture |
SOCIAL APPRAISAL (FOOD POLICY)
Economics and Ecology of Sustainable Food Production
Slow Food: Organization and Mission
Food Policy |
FOOD GEOGRAPHY
Geographical Insights on Food, Environment, and Sustainability: Italy and the Mediterranean |
NUTRITION SCIENCE
Nutrition and Diet: Case Studies from Italy and the Mediterranean |
SOCIOLOGY OF CULINARY TOURISM
Sociology of Tourism
Culinary Tourism |
TOURISM MANAGEMENT
Economy of Tourism
Ecotourism |
ADVERTISING AND SOCIAL COMMUNICATION
Advertising as Social Communication
Food Photography and Publishing |
COMMUNICATIONS AND SEMIOTICS
Italian Gastronomic Identity between Cultural Valuation and Communicative Strategies
Slow Food on Film
Food Journalism
Wine Journalism
Writing on Italian Food Culture: Tuscany |
ECOLOGY OF COMMUNICATION
Producing and Consuming Regions: Field Trip Reports
Introduction to Field Trips
Introduction to Ecology of Communication |
SOCIOLOGY OF ORGANIZATIONS
Politics of the Body: Food, Wine, and Tourism Consumption
Food Brands and Society in Postwar Italy |
FOOD TECHNOLOGY
Production Technology: Olive Oil, Pasta, Tomato, Cheese, and Cured Meats
Winemaking |
FOOD AND WINE TASTING
Sensory Analysis
Quality Food Tasting: Wine, Olive oil, Cheese, Cured meats, Balsamic vinegar, Coffee, Chocolate, Beer, Pasta |
