All students who declare the Dual Major in EcoGastronomy spend a
full semester abroad, most likely during their junior year.
The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy,
serves as the initial site for the international experience. The
objective of the UNISG is: “…to create an international research and
training center, working to renew farming methods, protect biodiversity
and maintain an organic relationship between gastronomy and
agricultural science.”
Starting in the 2012 Academic year, students will study in Ascoli Piceno, Italy (Fall semester) or Dijon, France (Spring
semester).
Dual Majors will complete at least 12 credits of upper level core courses
such as history of cuisine and gastronomy, history of food, aesthetics, food
law, food technology processes, cross-cultural comparisons and language.
If you have declared the Dual Major in EcoGastronomy and are
interested in participating in the spring 2013 program in France, please
contact the director.
 2012 Fall, Ascoli Piceno, Italy
EcoGastronomy at UNH-in-Italy 2012 EcoGastronomy at UNH-in-Italy Reference Guide Program Dates:
Arrive in Venice - Sept. 14
Orientation - Sept. 14-16
Arrive in Ascoli Piceno: Sept. 16
Terra Madre and Salone del Gusto Oct. 25-29
Mid-semester break Oct. 29-Nov.4
Program ends /Departure date Dec. 12, from Rome
Curriculum:
Orientation in Venice (2 days) and trips along the way to Ascoli
Terra Madre and Salone Del Gusto, Turin, Italy October 25 – 29 The international event dedicated to food is open to the public.
Food Aesthetics
Food Technology Processes in Italy
ITAL 401/ITAL 402: Elementary Italian
Cross-Cultural Courses (Italy 500 OR Italy 681: Choose One)
ITAL 500: Italy Today
ITAL 681: Interdisciplinary Field Seminar: Ancient &
Medieval Italian History and Culture. Unearthing the Past: Archaeology
in Ascoli Piceno
|
|  2013 Spring, Dijon, France
EcoGastronomy in France 2013 EcoGastronomy in France Reference Guide
Program Dates:
Mid-January to the end of May- vacation 1 week in February, Easter Monday
ECOG 686 - administrative course # that enrolls you in the
EcoGastronomy in France program and carries no credit or grade. It
satisfies the UNH Discovery World Cultures.
Curriculum:
Orientation in Dijon (4 days) Melting Pot, Welcome and Activities
French Art of Living
Wine Product and Tasting
Food and Wine Tourism
Entrepreneurship
French as a Foreign Language
Cultural Visits: Day trip to Beaune and the wine area: visit Hospices de Beaune and Chateau de la Rochepot
Day trip to Northern Burgundy : visit Abbaye de Fontenay, Semur en Auxois and Flavigny |
