TheEco-Gahste ranmypand communications from Italy’s University of Gastronomic Sciences. In 2015,...
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The Eco- Gastronomy project AN INTERNATIONAL KNOWLEDGE EXCHANGE INITIATIVE ABOUT FOOD & FOOD SYSTEMS is event is part of the Eco-Gastronomy Project, a global knowledge-exchange initiative from the University of Gastronomic Sciences (Pollenzo, Italy). unisg.it/ecogastronomy AN ECOSOPHICAL FOOD TALK 3:30 pm October 17, 2016 Hamline University Kay Fredericks Room Klas Center In Kitchen’s Memory Eco-Gastronomy Project director, David Szanto, explores the role of personal memory and family history in the context of local and global gastronomy. Drawing on examples from Mexico, Norway, and Singapore, as well as his own experience as a multinational Jewish immigrant, David will address the tensions between past food habits and contemporary environmental issues. David Szanto holds a master degree in food culture and communications from Italy’s University of Gastronomic Sciences. In 2015, he completed his PhD in gastronomy at Concordia University in Montreal, the first of its kind. This talk is presented by Hamline University’s Sustainability Office and the Eco-Gastronomy Project.
Transcript of TheEco-Gahste ranmypand communications from Italy’s University of Gastronomic Sciences. In 2015,...
TheEco-Gastronomyproject
AN INTERNATIONAL KNOWLEDGE EXCHANGE INITIATIVE ABOUT FOOD & FOOD SYSTEMS
This event is part of the Eco-Gastronomy Project, a global knowledge-exchange initiative from the University of Gastronomic Sciences (Pollenzo, Italy). unisg.it/ecogastronomy
A N E CO S O P H I CA L F O O D TA L K
3:30 pmOctober 17, 2016Hamline UniversityKay Fredericks Room Klas Center
In Kitchen’s Memory
Eco-Gastronomy Project director, David Szanto, explores the role of personal memory and family history in the context of local and global gastronomy. Drawing on examples from Mexico, Norway, and Singapore, as well as his own experience as a multinational Jewish immigrant, David will address the tensions between past food habits and contemporary environmental issues.
David Szanto holds a master degree in food culture and communications from Italy’s University of Gastronomic Sciences. In 2015, he completed his PhD in gastronomy at Concordia University in Montreal, the first of its kind.
This talk is presented by Hamline University’s Sustainability Office and the Eco-Gastronomy Project.
