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A Year in The University of Gastronomic Sciences:
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Master in
Food Culture: Communicating Quality Products |
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【筆者 張哲豪】 |
加拿大多倫多大學生物科技系學士
義大利美食科學大學食物文化系碩士倫文完成中 |
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As one of twenty-three students that attended the first class in “Master
in Food Culture: Communicating Quality Food Products”, one of the first
things I remember thinking to myself was “How was I going to survive a
year in a town with a mere population of nine thousand?”. The town in
question is Colorno, the site of the two masters program offered by the
University of Gastronomic Sciences. The answer, as I soon realized was
hidden in its geographic location. Due to its close vicinity to the
River Po, Colorno is one of the homes to the Culatello di Zibello, and
fifteen kilometers away lies the city of Parma, where the world renowned
Prosciutto di Parma and Parmiggiano Reggiano are named after; with such
traditions it provides an ideal niche for students to rediscover the
origins of food that are eaten on our table. |
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The
students taking the program consisted of an eclectic mix of different
nationalities and ethnic backgrounds. Apart from four Italians, there
were students that represented countries such as Austria, Brazil,
Canada, France, Germany, Japan, UK, US, Sweden and Taiwan. Moreover,
the academic backgrounds of the students were interestingly diverse.
Some were already professionals in banking, politics, publishing and
farming, and some were recent graduates of Harvard and Princeton. I soon
realized that the subject of food itself and the fascination people have
with regard to food has been the catalyst that has led us to come
together in this corner of the world. |
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The Masters program itself is broken down into several components
consisting of a theoretical and a practical part. In the classroom
setting, students are exposed to a variety of subject studies from The
History of Food and Wine, The Sociology and Anthropology of Food, to The
Sensory Analysis and Psychology of Food Consumption. More specifically,
topics such as the Origins of Wine and The Theories on Branding were
discussed. There are also discussion forums called “Round Tables” where
particular subjects such as the “Origins of Mediterranean Diet” were
discussed in an open setting with specialists guiding the discussion.
The theoretical aspects of the program provided the basis in which the
students are allowed to interpret each topic with their respective point
of view. In the practical studies, five food products are studied in
depth: pasta, wine, cheese, cured meat, and olive oil. Aside from the
fundamental knowledge of these products taught by experts within each
field, various tastings are carried out to fully appreciate the subject
study. Perhaps the most exciting part of the practical studies are the
“stages”. The stages are trips where students are given the chance to
see productions of the five food products in their diverse territories.
As for our class, three regions in Italy were explored, the region of
Tuscany, Campania, and Marche. In addition, other areas outside of
Italy were visited, such as Bravaria of Germany, Burgundy of France, and
Catalunia of Spain.
As for me, the most exciting experiences came outside of the
university setting. Along with fellow enthused colleagues, other stages
were planned on our own to maximize our stay in Europe. Products such as
Prosecco of Conegliano e Valdobbiadene, Tokaj wine of Tokaj, olive oil
of Monti Eblei in Sicily, and Aged Gouda cheese from Couda were visited. |
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Aside from an amazing cultural experience and learning a subject
matter from the producers themselves; still the most captivating aspect
remains the fascination that people still have towards where their food
comes from when given the chance to experience it. Therefore we must
embrace this, and wake up this forgotten innate nature that we have in
all of us. |
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