University of Gastronomic Sciences - Campus — Attraction in Bra

This university doesn't deserve all the praise it gets from its Slow Food name. It's a purely commercial operation. There isn't anything revolutionary or sustainable about it. How can you "talk" about the importance of local food, of ethical and healthy food, and you serve on your own student canteen, several foods made with refined soy and canola oil? Palm oil? Mangoes from far away continents? Food that literally resembles fast food of the sorts of Starbucks? Hypocrisy at every corner. Even in our classes, they were not really that concerned with actually developing and discussing sustainable foodways and politics as they were concerned with tasting fancy wines at every possible occasion. In fact, the whole time I studied here, very very rarely I saw someone mentioning the REAL political issues surrounding food. Who would have imagined, an university seemingly concerned with food sustainability, but apolitical? It's almost like they are afraid of something. But I guess with a tuition of over 15000 euros one should have expected this type of "green elitism". "Sustainable" food for the rich.

Now I wonder if Slow Food isn't a farse...

My wife stumbled upon this, the University was celebrating 20 years of existence, having multiple events and tours for potentially interested students, families and random tourists… Enjoyed touring their wine bank (they do tasting too), food lab, library and witnessing a great in-person dialogue between Stefano Boeri and Carlo Petrini (the architect of the Milan Bosco Verticale and the father of slow food respectively). Such an enjoyable experience… The university has a high percentage of international students. Surprisingly for us as US tourists, it was rather hard to find detailed information about this event on the web. But it was PACKED! I was truly impressed with everything I saw and learned, this is a place for those more interested in the business, supply and financial aspects of gastronomy rather than to become a chef. As an educator (different field) myself, they truly gained my respect. A very...

Kunio Tokuoka, the executive chef of the Kyoto Kitcho restaurant in Japan, introduced Japanese cuisine. Using local ingredients, he created a menu that made the most of Piedmontese beef and seasonal mushrooms. This was a project that allowed the students to experience the authentic taste of Japan and to learn the value of food culture. This university is a place where students can learn about food culture and environmental issues, and it pursues a sustainable approach to food based on the Slow...