Critical Studies on Food: from Production to Waste

About

This course combines traditional lectures and discussion meetings with hands-on co-curricular
activities and field trips in and around Rome, as well as in the Lazio region and Cilento’s
seaside. Food is presented in all its complex connections with culture, nutrition, environment,
society, economics and politics. All course topics are accompanied by practical activities,
ranging from classes in professional kitchens to food and wine pairing and tasting workshops.
Lectures are delivered by prestigious experts for each topic, providing a dynamic and
interdisciplinary learning environment. Practical assignments allow students to explore and
experience first-hand food culture in the streets of Rome.

Target group

Recommended for students interested in food studies, food systems,
sustainability, environmental studies, cultural tourism, gastronomic studies, food heritage,
sustainable hospitality, agribusiness, communication, nutrition, anthropology, sociology, food
science, Agricultural, Consumer and Environmental Sciences

Fee info