Instructor: Prof.ssa Alessandra Guidi

Prof. Beniamino Cenci Goga

Dr. Lorenzo Castigliego

Summer School

University of Pisa /Gambero Rosso Catania 2015

Main Goals:

The aim of the course is to impart the main principles of food science and technology, their implementation in the food industry and all the issues related to food safety and risk management. Students will directly experience, with theoretical and practical classes, the major traditional and modern techniques used in food processing and preservation along with critical issues in food regulations, controls and nutrition.

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Instructor: Dr. Diego Calaon

Marie Curie-Skłodowoska fellow,

Ca’ Foscari University, Venice (I), Stanford University (US)

Main goals

The course aims to provide keys for the comprehension of the history of Mediterranean Seafood and Maritime Activities from an archeological and material perspective. Connecting Europe with Asia and Africa, the Mediterranean represents the physical space where people met in the past, sharing maritime technologies, food cultures and trade routes.

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Instructor: Dr Francesca Coin

University of Pisa /Gambero Rosso Catania 2015

Main Goals:

Food is the most basic of all human needs, and yet it constitutes a very sophisticated symbolic language. Food is never simply a necessity for survival. Food is also a symbol and a communication system that delivers many of the meanings we assign to culture. The symbolic value of food is used for the positioning of social group identities as well as  shaping matters of policy, security, education and national identity. The goal of this class is to introduce students to cultural studies on media and food studies that help us dissect social issues of race, class, gender and sexuality.

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Instructor: Dr Erica D’Amico

Summer School

University of Pisa/ Gambero Rosso Catania 2015

Main Goals:

The course aims to provide students with knowledge of the history of food of the Mediterranean territories, focusing in particular on the Italian peninsula and Sicily, attempting to demonstrate how similar food cultures are present in different epochs and territories, and to explain how dining habits and cooking techniques change. Sicily is arguably one of Europe’s top food destinations. The gastronomic culture on the island can be traced back to Magna Grecia times, and this strong link to the past makes for a unique, stimulating, place to study this discipline.

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Mediterranean Kitchen Basics: theory and techniques
Italian Wines Topics: history, grape varieties, production techniques, terroir, tasting and food matching

Instructor: Executive Chef Gambero Rosso Culinary School Catania

Summer School

University of Pisa/ Gambero Rosso Catania 2015

Main Goals:

The culinary course is designed for highly motivated young people, even those with anon-existent experience in the kitchen, enabling them to acquire all of the basics and to learn the secrets of Mediterranean cuisine. The course follows a structured teaching method in theoretical and practical lessons. The method is innovative because it allows students to learn and assimilate all the concepts and techniques refined through full implementation, from the outset, of a large number of recipes, selected on the basis of product categories and processes that require increasing complexity.

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Instructor: Dr Laura Prosperi

Summer School

University of Pisa/ Gambero Rosso Catania 2015

Main Goals:

The course aims to provide keys to the understanding of and a critical approach to the present global food scenario. The enrichment of the students’ educational background is achieved thanks to a range of notions and concepts mainly provided by a set of different historical contexts. The anthropological and sociological approaches are presented along with their most relevant food debates.

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