When words savor food

Published: 2008 - December/2009 - January, ZOOM

There exists a place, in Italy, where alimentary culture is not just transmitted through university lecture halls and lessons of alimentary communications, but are explored and revealed inside a laboratory dedicated to the practice of consuming food and the ways of communicating which touch on various fields of gastronomy. This is the laboratory of Communications at the University of Science Gastronomic Studies , with a site at Pollenzo (near Bra, in Piedmont), directed by Pierluigi Basso, responsible for the areas of ‘communication, semantics and perceptions’, lecturer of Alimentary Communications and Cultural Semantics.
The laboratory was born with a strong semantic vocation, aware of the ways of producing and transmitting meanings which can attribute, find, recognize or valuate the practices of consuming and communication which are invested in gastronomy and its field. In this way, for example, among the projects in course at the laboratory is the close examination of gastronomic guides, just like the investigation - in direct - of consumer practices relative to the supermarkets. The University where the laboratory is situated, on its part, publishes a very original magazine called ‘Gastronomic Science. “The pleasure of thinking about food”, published in print as well as on-line, dedicated to the study and research of themes that touch food ranging from food sustainability to places of taste, crossing over the problems facing the subject both anthropological and sociological.
In this context, the laboratory proposes it self as a place of privilege observation, from where ideas and research originate able to awaken the multiple links between food, culture and society.

Per ulteriori informazioni:
Università di Scienze Gastronomiche
Piazza Vittorio Emanuele, 9
Frazione Pollenzo – Bra (Cuneo)
tel. + 39 0172 458511
e-mail: info@unisg.it

Sede di Colorno:
Piazza Garibaldi 26 – Colorno (Parma)
tel. + 39 0521 811111
e-mail: colorno@unisg.it