| April 2, 2009
Dear members and friends of Slow Food Philadelphia,
On Tuesday, April 21, you are invited to attend an informative event about Italy’s University of Gastronomic Sciences. The program is meant for prospective students interested in learning more about the school’s programs and application procedures but is also of a great benefit to anyone interested in new and innovative ways to think about gastronomy.
David Szanto, a recent graduate, and a team of university staff and alumni will be on hand to present all aspects of this innovative and groundbreaking educational model and answer all questions you might have for them, including the educational philosophy of the university, its undergraduate and graduate degrees, internships and work opportunities post-graduation.
Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school’s innovative approach is to create a new understanding of gastronomy. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).
The idea behind the university is as audacious as it is prescient. As alternative movements spring up world wide to counter the destructive, pernicious consequences of industrial agriculture, the University of Gastronomic Sciences is training its students to become leaders in that 21st century food revolution, working with government agencies, producers, consumers and a wide range of groups and companies.
The undergraduate campus of the university is situated around a magnificent Romanesque-revival castle built in the 1830s by the Savoy royal family as a summer lodge and agricultural research center in Pollenzo, three miles from Bra, a lovely town in the Cuneo province of Piedmont. The campus for the master’s program also spreads around another former royal retreat near Parma.
The event is free and open to all students, professionals, and members of the public. It will take place on April 21, at 7:00 p.m. on the campus of Swarthmore College, Science Center 101. There is ample parking right next to the Science Center (directions below). If you are planning to attend, please e-mail David Szanto - d.szanto@unisg.it - so he can gauge the amount of materials he and his team will bring to Swarthmore College.
for more infromation:
DIRECTIONS TO SWARTHMORE
Coming from North: Take I-476 to Exit 3 Media/Swarthmore. At bottom of exit ramp, follow sign for Swarthmore by turning left onto Baltimore Pike. (See below for ". . . the rest of the way.")
From the East/South
Traveling south (or north) on I-95, take the exit to I-476 North/Plymouth Meeting. Take I-476 to Exit 3, Media/Swarthmore. At bottom of exit ramp, follow sign for Swarthmore by turning right onto Baltimore Pike. (See below for ". . . the rest of the way.")
". . . the rest of the way"
Stay in right lane and in less than 1/4 mile turn right onto Route 320. Turn right at next light (continuation of 320-Chester Rd) and slow down when you come to top of incline (passed Ogden Ave) so you can turn right at the next street, Elm Avenue. Drive on Elm Avenue, passed the stop sign at Elm/Cedar, then slowly proceed and turn left into college entrance (Whittier Place). Drive on Whittier Place until large parking lot on your right, the Science Building will be on the left of the parking lot.
Just a quick preview: the annual Slow Food Pig Roast at Philadelphia Brewing Company will take place on Sunday, May 31, from 1- 4. This is our main fundraiser, so come and support Slow Food while feasting on Lynn Buono’s marvelous food and the getting the freshest local beer possible. We’ll even might have a band this year.
Everybody in attendance agreed that Monday’s dinner at Geechee Girl Café was simply amazing. I want to thank Valerie Erwin for giving us the opportunity to sample some of the culinary delights that come from old South Carolina traditions.
Cheers,
Hansjakob
|
