Starting in 2012, the Master in Food Culture and Communications will be divided into three streams, each focusing on a different set of themes related to gastronomy. All three will share a common core of course work, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today.
The program offers a wide mix of in-class lessons, exercises, guided tastings, projects, and study trips in Italy and abroad to provide a multiexperiential understanding of both high-quality artisanal and industrial food products, as well as the necessary knowledge and expertise for communicating the history, ecology, technology, and social and cultural meanings of the food phenomena.
Instructors include internationally recognized scholars, journalists, and other gastronomy experts, including: Carole Counihan, Barny Haughton, Eric Holt-Giménez, Corby Kummer, Stuart Franklin, Anne Noble, Fabio Parasecoli, Carlo Petrini, Colin Sage, and others.
Through an approach that merges anthropology, history, ecology, food policy, tasting sessions, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualisations, communications, and educational strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in community-based project management, education, marketing and public relations.
In addition to this breadth of study, each stream of the master also includes a distinct academic focus, falling into the following themes. (Note that the three streams of the program each have separate start dates.)
Master in Food Culture and Communications: Human Ecology and Sustainability
(starting March 21, 2012) The Master in Master in Food Culture and Communications: Human Ecology and Sustainabilitywill address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of the human ecological approach for understanding how traditional knowledge shapes both small-scale production of high-quality local food and bio-cultural diversities and heritage as well.The human ecology area of the programme will focus on environmental studies, ethnobiology, and food polices.
This area will analyse in particular how a deep understanding of traditional knowledge, beliefs and practises related to the natural environment is crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.
The master will address also the role of women in local food systems, the concept of food sovereignty, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ food systems, and the relevance of all these in modern public health and nutritional policies.
The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master’s program includes some university professors, experts in the field, such as: Lisa Price, Rick Stepp, Ina Vandebroek and others.