All students who declare the Dual Major in EcoGastronomy must spend a full semester abroad, most likely during their junior year. The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, will serve as the site of this international experience. Founded by Carlo Petrini, UNISG is a unique university with a mission "...to create an international research and training center, working to renew farming methods, protect biodiversity and maintain an organic relationship between gastronomy and agricultural science." Dual Majors will complete a series of upper level core courses at UNISG, such as history of cuisine and gastronomy, history of food, aesthetics, food law, food technology processes, and Italian language.
Fall 2011 Program
If you have declared the Dual Major in EcoGastronomy and are interested in participating in the fall 2011 program at UNISG, please contact the ecog [dot] info [at] unh [dot] edu (faculty director) as soon as possible.
Students should arrive at UNISG on September 13th. The program will conclude on December 10th.
Courses include Italian Language, Food History, Food Technology, Food Aesthetics, Geography and Tourism.
Stages (field experiences) include 2 days Parmigiano Reggiano, 2 days Cured Meat, 2 days Salone del gusto/Terra Madre, 2 days wine stage Piemonte.