Eating, Walking, Thinking

Program code
SE015-021

Program Duration
7 days

Dates
15th – 21st June 2015

Credits
6 CFU/ECTS

Tuition
450 €

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Eating, Walking, Thinking

Food on the Move

Visit EATING WALKING THINKING WEBSITE

Description

The Summer School is focused on the cultural “construction” of food, in a dynamic and innovative way. The way we eat is the result of a complex and multifaceted cultural process, entangling different traditions, origins and cultures as well as new attitudes towards nutrition, health and sustainability. This prismatic and mobile dimension of food needs to be considered from different angles, disciplines and places, in order to understand – starting from the daily practices – the radical changes, which are nowadays affecting lifestyles and collective identities both at the local and global levels.

Communities develop their preferences towards specific kinds of food and cooking. Cultural preferences are determined by a changing interaction between food supplies, traditions, social environment and global transformations. Rules concerning feeding are thus determined by taboos and practices related to convictions about the values for a “good life”. Therefore, food behaviours are influenced by socio-economic and cultural factors as well as by religious and ethical conceptions. Food is not only a physiological instrument but also a cultural need.

Philosophical, historical, anthropological, economic, social, geographical and cultural analyses and lectures in the morning will be followed by guided visits in the afternoon to Expo, museums, agricultural productions, religious sides, exhibitions, art cities and centres of excellence towards understanding a new culture of feeding. Rethinking food means to consider the multifaceted components which determine it; walking and meeting different social actors, who are interested in the improvement of the quality of life and the development of human capabilities, feeding and healing the planet.

Topics covered

  • 1. Food: Philosophies and Geographies.
  • 2. Food: Histories and Archaeologies.
  • 3. Food: Sustainability and Prosperity
  • 4: Food: Traditions and Development.
  • 5. Food: Religions and Intercultural Dialogue.
  • 6. Food: Theories and Practices of Taste.
  • 7. Food: Art and Creativity.

Program Coordinator

Prof. Marina Calloni, Prof. Elena dell’Agnese

External Partners

  • Città dell’Arte – Fondazione Pistoletto, Biella
  • Donne in Campo and AVoce, Milano
  • Eramus Student Network, Milano-Bicocca
  • Food and Agriculture Organization of the United Nations (FAO), Rome
  • Fondazione Giangiacomo Feltrinelli, Milano
  • Gal Lomellina (Mede Lomellina)
  • Museo Nazionale della Scienza e della Tecnologia Leonardo da Vinci, Milano
  • PRAGSIA, Unimib, Milano
  • Reset - Dialogue on Civilizations, Roma
  • Società Geografica Italiana
  • Società Italiana di Teoria Critica
  • Università di Scienze Gastronomiche, Pollenzo (Bra)

Location

Milan, Goido, Acqualunga, Pollenzo, Biella

Application Deadline

10th May / 2nd call for application is open! New deadline 31th May

Prerequisites

MA level

For further information, Contact:

ewt.expo2015@unimib.it

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Eating, Walking, Thinking Bicocca Summer School
Expo 2015 Università per EXPO 2015 Comune di Milano

In cooperation with

ESN ESN Bicocca

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