The Center for Food & Sustainability Studies focuses on the study of food, food production, and sustainability. All Center activities are focused on discovering how individuals and communities relate to food in Italy, America, and beyond.
Students and professors are invited to take part in all that the Center has to offer. Whether participating in the Food & Sustainability Studies Program, completing independent research, participating in the biannual Food Conference, or leading a group of students to discover the complexities of Italian food culture, the Center strives to ensure that it is capable of helping those at any level of their career develop a deeper understanding of global food systems and sustainability efforts.
THE FOOD & SUSTAINABILITY STUDIES PROGRAM (FSSP)
The FSSP is a curricular concentration that applies an interdisciplinary approach through historical, cultural, and economic, and scientific questions, the program seeks to discover how individuals and communities relate to food. While the program is open to all students with an interest in food and sustainability, it is particularly well suited to those hoping to cultivate a career in the food industry or seeking to advance into graduate programs. Upon completion of the program, students receive a certificate documenting their participation.
Each thematic course includes a series of co- and extra-curricular activities that are an integral part of the curriculum; they include guest lectures, site visits, field trips, and hands-on experiences. These activities allow students to directly observe the concepts studied in the classroom and analyze issues surrounding Italian and global food culture from varied perspectives.
Students enrolled in the Center’s Food & Sustainability Studies Program must enroll in the two core courses, and choose one additional food- and sustainability-related elective. In addition, the program includes a mandatory Italian language course (4-6 credits) and an optional free elective chosen from among the Umbra course offerings for a total of 14-18 credits.
Two Core Courses
HSIT 350: History and Culture of Food in Italy (4 credits)
STFS 330: Sustainability and Food Production in Italy (3 credits)
FSSP Electives – Choose one or more from the following:
ANFS 370: The Anthropology of Food (3 credits)
BSFS 380: The Business of Wine: Italy and Beyond (3 credits)
ESFS 350: Water Essentials: Sustainable Use of a Limited Resource (3 credits)
ISLI 330: A Taste for Knowledge: Food in Italian Literature
Mandatory Italian Language
ITLN 101-310 – Italian language (4-6 credits)
Chosen from the Umbra course offerings (3-4 credits)
In addition to that which is provided through Umbra’s standard tuition fees, the certificate program fees also cover:
– Course lab & travel fees, field trips, and academic materials (textbooks and readers) relative to FSSP core courses and one FSSP elective;
– weekend field trip to Modena and Parma to see balsamic vinegar, parmesan cheese, and prosciutto production;
– food workshops with local experts: artisanal olive oil, Italian-style coffee, chocolate, regional cheeses, artisanal beer, pizza, wine tasting, & Italian aperitivo;
– Italian cooking classes in Umbra’s Didactic Kitchen and two agriturismi in Assisi;
– Visit to farm-to-table and Fair Trade local restaurant;
– Gardening experience in a synergistic garden;
– Welcome and farewell dinners;
– Day trips to Tuscan butcher (Panzano in Chianti), Florence, & truffle hunting in the Apennine Mountains
Fees do not include: Transatlantic airfare and meals are not included in program fee.
Ph.D. in Anthropology and Ethnology from…
Elisa Ascione, Ph.D.firstname.lastname@example.org
Advisory Board Chair
A.B.D. American Studies from Harvard University,…
Zachary Nowak, ABDznowak@umbra.org
Ph.D. in History from Free University Brussels…
Olivier de Maretodemaret@gmail.com
Ph.D. in Tourism from Auckland University…
M.A. Viticulture and Enology from the…
Ph.D. in Romance Languages and Literatures from…
Elgin K. Eckerteeckert@umbra.org
Ph.D. in Linguistics from the University…
Since 2012, the Umbra Institute has hosted a biennial food conference in Perugia. Past keynotes have included Ken Albala, Massimo Montanari, Rachel Black, Kolleen Guy, Amy Trubek, Simone Cinotto, Molly Anderson, and Alice Julier. Some of the contributions to the first conference have been published as Representing Italy Through Food (Bloomsbury, 2017), edited by Peter Naccarato, Zachary Nowak, and Elgin K. Eckert.
The fourth edition of the conference will be held June 7th-10th, 2018, with Lisa Heldke (Gustavus Adolphus College), Michael Herzfeld (Harvard University), and John Lang (Occidental College) as the keynote speakers. To find the call for papers, click the link below.
The Umbra staff of the Center for Food & Sustainability Studies are advised by a eight-member board of academics whose research is in the field of food studies. These board members assist in curriculum development and strategic planning. The members are:
Zachary Nowak, ABD—Harvard University (chair)
Alice Julier, PhD—Chatham University
Peter Naccarato, PhD—Marymount Manhattan College
Joyce Chaplin, PhD—Harvard University
Chris Fink, PhD—Ohio Wesleyan University
Michael Di Giovine, PhD—West Chester University
Francesco Burzacca, PhD—The Umbra Institute
Elisa Ascione, PhD—The Umbra Institute
While teaching is central to the Center’s mission, research serves both didactic and professional goals.
Recent faculty research has included a monograph on the food businesses of Italian emigrants in Belgium, an edited collection on representations of Italian food, a critical analysis of the meaning of heritage in food, and a handbook for Italian winemakers looking to export to the United States. Current projects include a monograph on Italian sagre, an article exploring the absence of the enologist’s laboratory in the discourse about food landscapes, and anthropological research on fisherfolk’s perceptions of fish in Lago Trasimeno. This research not only keeps the CFSS faculty actively involved with academic discussions on food, but also provides readings for courses and opportunities for students to engage in faculty projects.
The Center also promotes student research. A student project on the Italian aversion to taking food home from restaurants led to a three year-long community engagement project with the City of Perugia to promote doggie bags in the city’s restaurants. Students have presented several times at both the biennial CFSS food conference but also at the Association for the Study of Food & Society.
The Center is currently creating a long-term institutional research project in collaboration with the City of Perugia and the Region of Umbria. This five-year project will likely be an online wiki of Umbrian foods and foodways. Students in semester courses at Umbra but also summer visiting faculty-led groups will contribute text, photographs, interviews, and video to the first bilingual archive of its type.
OUR DIDACTIC KITCHEN
The Center’s didactic kitchen is an ideal location for Umbra professors and guest lecturers to explore food chemistry as well as to provide students with hands-on, non-credit-bearing activities that compliment their classroom studies. Click here to learn more about what can be discovered through Umbra’s co- and extra-curricular cooking and tasting activities.
Ask former students
Over 100 students have completed FSSP certificate offered since 2011. Feel free to contact some of these students about their experiences while living in Perugia and studying food and sustainability at the Umbra Institute.
The Umbra Institute is a recognized and approved study abroad program for hundreds of colleges and universities. If you’re ready to begin your journey through food studies, start this easy online application.
Thinking about a food-related career or graduate study after you finish college? The Center has developed a number of strategic partnerships with universities and food-related organizations in the US and Italy. Click the button below to learn more.ALUMNI OPPORTUNITIES