Many of you reading this blog are already familiar with my plans for the next year, but for the newcomers, here is the spiel on why I’m packing my bags and moving to Europe:
I’ve been accepted to the master’s program in Food Culture and Communications at the University of Gastronomic Sciences (UNISG). This entails moving to Pollenzo, about 60 km south of Turin in northern Italy. The program lasts for one year, and the language of instruction is English. (Phew!)
If you are wondering what on earth gastronomy is, let me explain. It is not the study of gaseous stars, but the holistic study of food and its relationship to society, history and the environment. The program delves into sustainable production, and is cosponsored by Slow Food. Course titles include “Medieval Food History,” “Sociology of Food Consumption” and “Food Economics.”
The other popular question is what I expect to do after my year is over. Obviously there are no Monster listings for gastronomers, but alumni have gone on to work for wine importers, marketers, agricultural NGOs, etc. I’d like to go into food writing, but we’ll see where the darts land. The program also ends with an 8-week internship, so that might help open some doors. At the least, it will be a year-long adventure in Italy, with a few field trips to other parts of Italy (Sicily, Umbria) and neighboring countries (France, Spain).
I quit my job on May 14th, leave Chicago to go visit the parentals in MA on the 17th, fly out of JFK on the 23rd, and start classes on May 26th. If you have spare time, please pray that the Euro continues to weaken against the dollar.
What a fascinating journey and adventure! I’d love to do something like this someday, myself but at the moment, I am just getting my feet wet in the grand and massive pool of food writing and pastry chef professionalism.
This is my first time hearing about the institution that you got accepted into. I think that’s awesome to see a school dedicated solely to food science and studies. I wish there were more programs that concentrated on food writing and journalism as well, in the states.
What inspired you to apply to this school and did you have to change career industries to go into gastronomic studies?
I’m inspired by your blog and writing and will continue to read about your travel experiences and adventures.
Thanks, I’m glad you enjoyed it! I’ve found the network of food bloggers to be supportive, constantly growing, and passionate about every topic under the sun.
I decided to switch fields when I realized that I was spending all my free time reading and writing about food, and wanted to formally study it. So, I went scouting online and asked around until I found the University of Gastronomic Sciences. There are very few programs in gastronomy and arguably the one at UNISG stands apart in its focus on field work rather than management classes. Plus, you can’t argue with spending a year in Italy.
Let me know if you ever want to get your feet wet here.
What a fascinating journey and adventure! I’d love to do something like this someday, myself but at the moment, I am just getting my feet wet in the grand and massive pool of food writing and pastry chef professionalism.
This is my first time hearing about the institution that you got accepted into. I think that’s awesome to see a school dedicated solely to food science and studies. I wish there were more programs that concentrated on food writing and journalism as well, in the states.
What inspired you to apply to this school and did you have to change career industries to go into gastronomic studies?
I’m inspired by your blog and writing and will continue to read about your travel experiences and adventures.
Thanks, I’m glad you enjoyed it! I’ve found the network of food bloggers to be supportive, constantly growing, and passionate about every topic under the sun.
I decided to switch fields when I realized that I was spending all my free time reading and writing about food, and wanted to formally study it. So, I went scouting online and asked around until I found the University of Gastronomic Sciences. There are very few programs in gastronomy and arguably the one at UNISG stands apart in its focus on field work rather than management classes. Plus, you can’t argue with spending a year in Italy.
Let me know if you ever want to get your feet wet here.