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CENTER FOR FOOD & SUSTAINABILITY STUDIES

Behind the bunch…

Our mental images of Italian vineyards often have a romanticized glow like this photograph above. Looking at wine from historical, anthropological, and business perspectives helps separate myth from reality and leads to a deeper appreciation of wine’s place in Italian culture—and across the world.

 

Experience food…

…don’t just eat it. The Food & Sustainability Studies Program seeks to give you the context to understand how foods fit into the Italian diet, but also how they are symbols of Italy’s past and powerful parts of its economic present.

 

The future is in food.

Our alumni don’t make better pesto, they make better marketing plans, develop sustainable development strategies, write better food reviews, produce food documentaries, even start their own businesses or continue their studies in graduate school. See Alumni Opportunities below for more information, or contact us.

ABOUT THE CENTER

dreamstime_xs_39688443The Center for Food & Sustainability Studies (CFSS) invites students and professors to participate in the study of food systems, sustainability and the environment. Whether completing the Certificate in Food & Sustainability Studies, enrolling in semester or summer CFSS courses, working on independent research, participating in the biannual Food Conference, or leading a group of students to discover the complexities of Italian food culture, the Center engages with scholars, professors, and students at any level of their career seeking to develop a deeper understanding of global food systems, sustainability, and the environment.

Certificate Curriculum | Semester & Summer Courses
Research | 
Food Conference | Administration & Faculty
 Alumni & Application  | Didactic Kitchen

THE FOOD & SUSTAINABILITY STUDIES PROGRAM (FSSP)

Umbra-Institute-Sustainable-Hospitality

The FSSP is a semester-long, interdisciplinary certificate program open to all students with an interest in food, sustainability and the environment. It is particularly well-suited to those hoping to cultivate a career in the food or environmental industries or seeking to continue their education at the graduate level. There are three tracks: Food Studies, Environmental Studies & Sustainability, and the dual track. For each track, students take an Italian class, the 1-credit core course, and then choose three or four other FSSP courses.

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, culinary activities, research projects, and other hands-on experiences. These activities allow students to directly observe the concepts studied in the classroom and analyze issues surrounding food, sustainability and the environment in an Italian and global context from varied perspectives.

OPTIONAL CERTIFICATE OF COMPLETION
All students who successfully complete the Semester Food & Sustainability Studies Program and meet the certification requirements will receive a certificate of completion from the Umbra Institute.

CERTIFICATE PROGRAM

The Center offers food-related internships and a certificate program in the following three curricular tracks:

CERTIFICATE IN FOOD STUDIES
For the Certificate in Food Studies, students would take a 4 credit Italian class and then have the following curriculum:

Core Course: FSST 100: Experiencing Sustainable Italian Foodways (1 credit)
Choose any three or more from the following elective courses:

    • ANTH/FSST/SOC 375: The Anthropology of Food and Eating: Understanding Self and Others (3 credits)
    • COMM/BUS/FSST 355: Digital Marketing: Wine and Wineries of Central Italy (3 credits)
    • ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations (3 credits)
    • FSST/GSCI 250: The Science of Italian Food (3 credits)
    • FSST/HIST/SOC 350: The History and Culture of Food in Italy (3 credits)

ENVIRONMENTAL STUDIES & SUSTAINABILITY
For the Certificate in Environmental Studies & Sustainability, students would take a 4 credit Italian class and then have the following curriculum: 

Core Course: FSST 100: Experiencing Sustainable Italian Foodways (1 credit)
Choose any three or more from the following elective courses:

    • BUS/ENV 340: Global Sustainable Business (3 credits) – starting in Fall 2020
    • BUS/ENV 365: Tourism for Sustainable Development: Italian and Global Models (3 credits)
    • ENV/FSST/SOC 320: Water Resources: Environment, Society, and Power (3 credits)
    • ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations (3 credits)
    • ENV/GSCI/SOC 355: Towards Green Cities: Local and Global Perspectives (3 credits)

DUAL CONCENTRATION IN FOOD, ENVIRONMENTAL, AND SUSTAINABILITY STUDIES
Students can complete a dual concentration by completing a 4 credit Italian class, FSST 100, as well as two elective courses in food studies and two courses in environmental studies and sustainability.

Program activities include:

– Weekend field trip to Modena and Parma to see balsamic vinegar, Parmesan cheese, and prosciutto production facilities;
– Visit to FICO Eataly World Bologna with tour and tasting lunch;
– Workshops with local experts, topics may include Italian-style coffee, microbrewery beer, wine, & Italian aperitivo;
– Italian cooking classes in Umbra’s Didactic Kitchen;
– Visits to local farm-to-table and Fair Trade restaurants;
– Hands-on experience in Umbra’s Didactic Garden;
– Day trips to Dario Cecchini the Tuscan butcher (Panzano in Chianti);
– Truffle hunting in the Apennine Mountains;

– Welcome and farewell dinners.

Fees do not include: Transatlantic airfare, personal expenses, meals, or travel fees for elective courses beyond the program requirements.

SEMESTER AND SUMMER COURSES

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Semester Course

FSST/HIST/SOC 350: The History and Culture of Food in Italy

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Semester Course

ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations

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Semester Course

ANTH/FSST/SOC 375: The Anthropology of Food

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Semester Course

BUS/COMM/FSST 355: Digital Marketing: Wine and Wineries of Central Italy

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Semester Course

FSST/GSCI 250: The Science of Italian Food

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Semester Course

ENV/FSST/SOC 320: Water Resources: Environment, Society and Power

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Semester Course

ENG/FSST 325: From Literature to Social Media: Reading and Writing Italian Food

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Semester Course

BUS/ENV 340: Global Sustainable Business

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Semester Course

ENV/GSCI/SOC 355: Towards Green Cities: Local and Global Perspectives

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Semester Course

BUS/ENV 365: Tourism for Sustainable Development: Italian & Global Models

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Other Courses

Optional Electives

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Semester Course

IR 499: Independent Research

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Summer Course

FSST/SOC 356: The Culture of Wine: Italy and Beyond

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Summer Course

ENG/FSST 345: Writing Italian Food

FSST/HIST/SOC 350: The History and Culture of Food in Italy

Semester Course

FSST/HIST/SOC 350: The History and Culture of Food in Italy

Important Notes:

  • This course will be a three credit course beginning in Spring 2020.

olivesCourse Description

What can food history teach us about contemporary culture? 

What can food history teach us about contemporary culture? In this course, we will explore the history of food in Italy as a gateway to understanding present Italian culture. By examining the factors that have shaped Italian food, cuisine, and taste, the variations in eating habits of different socio-economic classes, and the essential role played by food in constructing Italian identities, we will shed light on fundamental patterns in Italian history and society.

This exploration will lead us to consider processes of social and cultural exchange, political and religious influence, and economic and scientific development. Through a mix of discussions, readings, primary source analyses, workshops, projects, and field trips we will investigate Italian food and culture from Antiquity to the present. After the completion of this course, students will have acquired a specific set of historical skills as a result of having developed a critical understanding of food history, an interdisciplinary approach to the study of Italian culture and society, and a framework for analyzing Italian history.

This course very intentionally engages with Italian food in the present. Topics include natiostudents particpate in an olive oil tastingn and gender, the foodways of recent immigrants to Italy, alternative food systems and food justice in Italy, and climate change’s effect on Italian cuisine.

 

Course Objectives

By the end of the course, students will be able to:

  1. identify some changes in how Italians have eaten over the last three millennia;
  2. summarize connections between Umbria’s culinary past and larger themes in Italian and world history, with particular attention to the implications of race, gender & sexuality, religious faith, and class;
  3. distinguish between primary and secondary sources;
  4. analyze different kinds of primary sources—texts, objects, and images—for their meaning;
  5. integrate primary and secondary sources on the environmental, sociocultural, and economic factors in Italian food history into an argument; 
  6. generate a “usable past”: build a community-engaged archive and communicate your research about various aspects of contemporary food systems using twenty-first-century tools while practicing systematic, ethical, and public-facing scholarship.

 

Course Materials
Mandatory course reader

 

Field Trips

  • You will take a day trip to Agriturismo Malvarina (cooking class and lunch).

 

Community Archiving Project

As part of this course, you will contribute to one of the Umbra Institute’s long-term academic endeavors, the Urban Food Mapping & Community Archiving Project. As we talk about how historians make arguments in narrative form from primary and secondary sources, we will pay close attention to the archives that historians use. Food was for a long time seen as unworthy of historians attention. By collecting menus from local restaurants—food trucks, fast casual joints, everyday eateries, and Perugia’s finest restaurants—you will (in a small way) actively seek to rectify archival. The material you collect will then be available both online and in a special archive that Perugia’s Augusta Library has created for us. These materials will become part of Perugia and Umbria’s cultural patrimony and will provide English and Italian primary sources for future food historians.

ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations

Semester Course

ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations

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Course Description
There are more than six billion humans on the planet and, consequently, there is a growing need for ever-higher food production that is contributing to faster use of non-renewable fossil fuels and environmental degradation. What modes of food production and consumption may be viable, sustainable responses to this problem? What are some alternative models of food production? What can we learn from Italian food cultures in terms of sustainability?

This course focuses on the radical increase in food production over the last decades and the ecological and social problems it has created, as well as on some possible solutions: the organic movement, Slow Food, and the shift towards local food. We will cast a critical eye on these movements and analyze their ability to change the trajectory of the global food production system.

Course Objectives
In this course, you will:
– consider the complex interplay of social and political factors in food policies;
– analyze the whole chain of production, distribution, and consumption of food between various foods to determine their sustainability; and
– compare alternative food movements in Italy and the States.

Service Learning Project Description
You will help create the new Umbra sustainability synergistic orto, a type of organic gardening that uses plants that naturally protect and nourish each other. The Umbra orto is located in Perugia at a residency for individuals with mental health challenges where horticulture therapy is used as a technique to enhance their quality of life and generate positive emotions and social interactions. You will help with seasonal tasks, including tilling the soil; planting herbs, vegetables, and flowers; and harvesting. At the end of the semester, you will present your project to the Umbra community.

Course Materials
Mandatory course reader in addition to James McWilliams’ Just Food

Field Trip
– 
Trip to a sustainable butcher in Tuscany, Dario Cecchini

ANTH/FSST/SOC 375: The Anthropology of Food

Semester Course

ANTH/FSST/SOC 375: The Anthropology of Food

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Course Description
This course will address food-related issues from an anthropological perspective. It will examine the role that food plays in shaping: group and personal identities, ethnicities in a global world, religious and cultural boundaries through taboos, avoidances, rituals, and the revitalization of local communities. Through readings assignments and ethnographic research in different settings, students will explore how “food traditions” and “local food” are maintained and transformed over time and space, and how culinary knowledge is used by people to mark cultural and social differences. The course will focus on food as heritage through an analysis of culinary tourism, food in urban settings, the culture of restaurants, and UNESCO protection of “endangered” diets. Furthermore, it will apply gendered perspectives on the body, and analyze power dynamics in Italian families through food consumption and preparation. Students will study food as a site of cultural transmission, but also of dissent and resistance. The course incorporates a semester-long ethnographic project on food producers and restaurants in Umbria. Through these exercises in qualitative research, students will become active participants in the local community and engage in original research in and out the classroom. 

Course Objectives
By the end of the course, students will be able to:
– increase their understanding of how individual food behaviors are shaped by the foodways of their society;
– learn to approach cultural differences with an unbiased framework;
– increase their knowledge of Italian culture through the examination of the food practices of individuals and communities;
– be able to recognize the cultural, political, and economic value of food; and
– recognize the efforts behind organizations and museums that promote and develop food-related cultural events.

Course Materials
Mandatory course reader

Field Trips
– Excursions to typical Perugian restaurants and food artisans.

BUS/COMM/FSST 355: Digital Marketing: Wine and Wineries of Central Italy

Semester Course

BUS/COMM/FSST 355: Digital Marketing: Wine and Wineries of Central Italy

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Course Description
This course offers an overview of the most important marketing theories and techniques as applied to the Italian wine and olive oil industry, with a special focus on companies promoting sustainable production. Students will explore Italian and American markets, consumer segments, company communication strategies, and opportunities related to food tourism. By examining successful case studies, students will learn how to develop a brand reputation strategy. In addition, students will participate in a practical project designed to give them the opportunity to shape a marketing plan for an Umbrian wine or olive oil company.

Course Objectives
By the end of the course, students will be able to:

  • understand the basic role, processes, and purpose of strategic brand management in the sustainable wine and olive oil business;
  • analyze marketing concepts of segmentation, targeting, and positioning as they relate to food consumers;
  • evaluate differences between conventional and sustainable products;
  • set up a communication plan; and
  • acquire skills to implement food tourism initiatives.

Please Note:
This is not a tasting course. Wine and olive oil are utilized in very small amounts and for academic purposes.

Course Materials
Mandatory course reader

Activities
Students will take two day trips to visit a winery and an olive oil company, tour the facilities, have tastings, and discuss the companies’ operations with the owners.

FSST/GSCI 250: The Science of Italian Food

Semester Course

FSST/GSCI 250: The Science of Italian Food

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Course Description

Students will learn and test basic scientific concepts through the broad lens of food. Scientific concepts will be derived from various scientific fields such as biology, microbiology, and chemistry. Students will examine various processes for preparing and storing food, such as fermentation and preserving, in historical contexts. The course has both a classroom and a lab component. Students will alternate between learning scientific processes in a classroom setting and doing experiments in the didactic kitchen. Improving the sustainability of food production and food systems will be discussed throughout the course. In this course, students will engage with peer-reviewed literature and will analyze and disseminate the results of scientific studies. The overall goal is to learn about the interconnectivity of science, culture and the environment through the exploration of basic food processes. No prior scientific knowledge is necessary for this course.

ENV/FSST/SOC 320: Water Resources: Environment, Society and Power

Semester Course

ENV/FSST/SOC 320: Water Resources: Environment, Society and Power

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Course Description
This course will confront water related issues through a combination of discourses including anthropology, food studies, and environmental sciences. It will explore the central role of water in human civilization, both past and present, and consider the future implications of our current water use trajectories. Course modules will address the functioning of ecosystems and the well being of the environment, industries and the economy, agriculture and food production, and recreation and tourism. This course aims to recognize ways in which water influences our lives and to explore the entangled interdependencies and linkages between water and human activities. The course will take a critical look at water sustainability through various lenses including food systems, terrestrial and marine resources and other industries. Subjects will begin at international levels before narrowing to national, regional, and local levels in Italy. Throughout the course, students will be asked to analyze their personal water footprints and explore ways to minimize personal water usage, and consider strategies for broader water conservation efforts.

Learning will be guided using diverse methods: lectures with in-depth discussions, a service learning and community outreach project, and a field trip to Lake Trasimeno. Through the outreach and service learning project, students will refine qualitative research methods as well as be asked to consider the ethical implications of research on human subjects.

Course Objectives:
This course will ask students to:
– Understand the interdependencies and inter-linkages between water and trade, development, and the environment;
– Identify inter-linkages between energy, food, land use, and water;
– Analyse and compare the cultural and biological significance of water;
– Examine the political use of water;
– Explore how water use has shaped Italy and Italian culture;
– Develop innovative strategies for promoting sustainable water use in one or more areas of land use, food and energy, including at the consumer level.

Service Learning Research Project Description
Students in this course will collaborate with POST Science Center (Perugia Officina della Scienza e della Tecnologia). The POST Director and students will develop and lead an interactive scientific laboratory and discussion in English for Italian high school students in order to explore the water footprint and the long-term sustainability of a watershed.

Course Materials
Mandatory course reader

ENG/FSST 325: From Literature to Social Media: Reading and Writing Italian Food

Semester Course

ENG/FSST 325: From Literature to Social Media: Reading and Writing Italian Food

Click to view course

Course Description
This hybrid literature/creative writing/theory course will examine the role of food in Italian and Italian-American literature. It will analyze women’s issues in relation to the narration of food and the importance of food during war times, especially in extreme situations, such as displacement and bombardments. As the Italian words sapore (taste) and sapere (knowledge) share a common root: *sap-, which means not only “to taste”, but also “to research” and “to be wise”, this course will consider how the preparation, production, and consumption of food intersect with wisdom and (self)knowledge in literature and culture. By examining excerpts from some of the most important works in recent Italian literature as well as select writings from Italian American women authors, you will examine the historical, social, and symbolic value of food while focusing on the development of cultural, national, and individual/feminist identity.

In this course, you will find your own voices in the form of fiction and non-fiction creative writing assignments. You will demonstrate an understanding of literary devices, figures of speech, and sound patterns through actual use in writing. Through your own writings, you will demonstrate an understanding of the conventions of the various literary genre, such as plot, narrative voice, setting, characterization, and description.

In order to hone your skills both as readers and as writers of narrative, this course will also discuss the principal issues in narratology and narrative theory.

Course Objectives
This course will stress close reading of selected texts and stimulate creativity and critical thought in an academic environment. Careful attention will be given to choice of language, historical, and political implications, as well as the overall “message” of the work.

By the end of this course, you will:
– have a good understanding of the principles of narratology and narrative theory;
– have initiated, researched, and written short pieces of original writing ranging from poetry to fictional and non-fictional short stories;
– become aware of the connections between creativity, structure, and discipline;
– have analyzed texts by major writers in contemporary Italian literature;
– have expanded their critical understanding of major contemporary women authors;
– have analyzed several pieces of writings by Italian-American women authors;
– have worked with non-traditional literary texts; and
– be able to discuss the specific course topic critically and confidently.

Service Learning Project Description
In this course, you will first collaborate with SapereFood, an online magazine dedicated to sharing the Umbrian agricultural traditions and food producers’ narratives with consumers. You will meet with the producers and participate in tastings of Umbrian products, which will serve as the basis for one of the course’s creative writing assignments. The collection of student stories will then be published on the SapereFood webpage section titled ‘Umbra Diaries’. You will then transform your experience during the visits into a children’s story on food in both English and Italian. To conclude the project, you will share your creative piece at “Apriti, scuola!”, a weekly multi-lingual children’s reading hosted by “Il Castello Rotondo” Elementary School. At the end of the semester, you will present your work to the Umbra community.

Course Materials
– 
Elena Ferrante My Brilliant Friend

A Reader of selected narrative including texts from:
– 
Italo Calvino Under the Jaguar Sun (short story)
– Carlo Collodi Pinocchio
– 
Natalia Ginzburg The Mother
– 
After the War: A Selection of Short Fiction by Postwar Italian Women. King, Martha (ed.)
– The Milk of Almonds: Italian American Women Writers on Food and Culture. Giunta, Edvige and Louise DeSalvo (eds.)
– New Italian Women: A Collection of Short Fiction. King, Martha (ed.)

BUS/ENV 340: Global Sustainable Business

Semester Course

BUS/ENV 340: Global Sustainable Business

This course is crosslisted with BUS 340.

Course Description

The role of sustainability in business has evolved over the past few decades from a fringe issue to one of central concern. The goal of this course is to explore both the business challenges and opportunities inherent in sustainability. The course has a global dimension as students examine complex environmental, social and economic factors that affect sustainability in business. Through case studies and direct engagement with local businesses, students learn the knowledge and skills required to launch a business that utilizes green strategies. In addition to researching business management tools and best practices, students develop business plans for launching an enterprise that prioritizes sustainability.

Learning Outcomes

By the end of the course, students will be able to:

  1. Explain how the business focus on sustainability has evolved and describe current challenges and opportunities faced by businesses committed to supporting sustainability efforts both locally and globally;  
  2. Articulate the principles and values that support global sustainable business;
  3. Describe specific strategies and practices that businesses can employ to promote sustainability;
  4. Utilize business and marketing tools in developing a sustainable business plan.

ENV/GSCI/SOC 355: Towards Green Cities: Local and Global Perspectives

Semester Course

ENV/GSCI/SOC 355: Towards Green Cities: Local and Global Perspectives

This course is crosslisted with GSCI and SOC 355.

“Cities have the capability of providing something for everybody, only because, and only when, they are created by everybody.”

-Jane Jacobs, Death and Life of Great American Cities (1963)

Course Description

Modern cities are often cited as major contributors to climate change and environmental degradation. However, they can also be at the forefront of sustainable development. This class focuses on the overall goals of sustainable urban planning and the systems and subsystems that are inherently a part of it, including transportation, food and water supply, energy production and consumption, and waste management. We will study the principles that inform sustainable urban planning while delving into the social, economic, and political challenges often faced by those who promote it. Our perspective will be both global and local as we use Perugia as a case study for thinking about the broad issues faced by urban planners who promote sustainability on an international scale.

We will engage with a number of local partners, analyze various case studies, and pursue a team project that will allow you to apply what you have learned towards developing concrete strategies for supporting and implementing urban sustainability. All students can bring their individual perspectives and expertise to the shared goal of developing urban development plans that promote sustainability in Perugia and that can be applied internationally.  

Learning Outcomes

By the end of the course, students will be able to:

  1. identify key terms, concepts, and principles related to sustainability in urban environments;
  2. explain how current debates about urban sustainability are impacted by local, national, and international politics and economies;
  3. analyze case studies for their effectiveness in implementing policies, technologies, and financial models that support urban sustainability;
  4. evaluate political, economic, or social interventions aimed at enhancing urban sustainability;
  5. utilize experiential learning activities to identify concrete strategies for supporting urban sustainability.

BUS/ENV 365: Tourism for Sustainable Development: Italian & Global Models

Semester Course

BUS/ENV 365: Tourism for Sustainable Development: Italian & Global Models

This course is crosslisted with ENV 365.

Course Description

The potential for cross-cultural learning and exchange is an inherent benefit of tourism. However, with the growth of the tourism industry and steady increases in global tourism, we must also confront its negative consequences, including its impact on the sustainability of local communities and the environment. In order for sustainable tourism to expand from a niche market to a mainstream practice, we must develop models that prioritize sustainable planning, maximize the social and economic benefits to local communities, respect cultural heritage, and reduce negative impacts on the environment. This is the overall focus of this course as we study sustainable tourism from both a global and local perspective.

We will focus specifically on the Italian model of the agriturismo as an approach to sustainable hospitality that can benefit rural communities, promote local cultural practices, and enhance sensitivity to the environmental impact of tourism. We will engage with a number of local partners, using them as case studying for evaluating the effectiveness of the agriturismo model. We will also look at how this model is being exported to other parts of the world and assess the effectiveness of such efforts.  

Learning Outcomes

By the end of the course, students will be able to:

  1. identify key terms, concepts, and principles related to sustainability within the tourism industry;
  2. explain how current debates about sustainable tourism are impacted by local, national, and international politics and economies;  
  3. articulate the benefits and key parts of an effective sustainable management system for a hospitality organization;
  4. evaluate the effectiveness of hospitality organizations in embracing and implementing sustainable practices;
  5. assess the agrotourism model as a sustainable hospitality enterprise in rural landscapes.

Optional Electives

Other Courses

Optional Electives

Students participating in the Food & Sustainability Studies Program are also eligible to add one additional elective from Umbra’s course offerings.

Click here to view Spring Courses.

Click here to view Fall Courses.

Click here to view Summer Courses.

IR 499: Independent Research

Semester Course

IR 499: Independent Research

Qualified students participating in the FSSP can apply to the Scholars Program. Those students take the two core courses and then complete an independent research project for IR 499. This track requires a short proposal to the FSSP faculty coordinator and the Scholars coordinator before the semester begins. For more information, contact Dr. Elgin Eckert ([email protected]) and Dr. Elisa Ascione ([email protected]).

IR 499 Advanced Research Project (1-4 credits)

The Independent Research course is a student-centered learning experience in which you engage in advanced research on your selected topic with the support of a faculty mentor. It is ideal for students who have previously studied a particular topic and would like to continue exploring it in more depth through individual research. Independent Research courses may vary depending on student interests and needs. They are assigned an appropriate disciplinary code and the appropriate academic level depending on the nature of the specific research project.

FSST/SOC 356: The Culture of Wine: Italy and Beyond

Summer Course

FSST/SOC 356: The Culture of Wine: Italy and Beyond

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Course Description
What is wine? We know it is a beverage, but it is also much more: it is the product of thousands of years of culture, and it is a way of life, especially in Italy. This is what students will learn about in this class, which includes learning wine’s intriguing and paradoxical history, how it is made, its etiquette, how to taste it, how to pair it with food, and how it is an intrinsic part of Italian—and other—cultures, here in the region of Umbria known for some of the most outstanding wines in Italy. The course includes field trips to some of Umbria’s best wineries, often family owned companies, where students can cultivate their wine-tasting skills and learn to celebrate another culture. No knowledge of Italian is necessary.

Course Objectives
– 
To develop a knowledge of wine history
– To develop a knowledge of how wine is made
– To develop a knowledge of wine tasting
– To learn to appreciate the importance of wine and food as central to understanding Italian cooking.

Course Materials
Mandatory course reader

 

ENG/FSST 345: Writing Italian Food

Summer Course

ENG/FSST 345: Writing Italian Food

Click to view course

Course Description
This exciting class combines the history and customs of food, olive oil, and wine in Perugia and the surrounding region, with food writing and travel. We start by exploring the history of Italian food and wine, but with a specific focus on Perugia and the wider Umbrian area. Each week is a different concentration/combination of historical moment and type of food, such as the history of pizza, the origin of the aperitivo, the arrival in Italy of coffee, tomatoes, chocolate, and more. In conjunction with this historical approach, the class includes visits to restaurants, vineyards, cheese-makers, and olive groves in and near Perugia. You will keep a food blog, and will have the opportunity to do a book review for a local magazine.

Course Objectives
The purpose of this class is to introduce you to the intricate and surprising history of regional foods in Italy as you learn the importance of food as a mode of identity-formation in Perugia, Italy, and, by extrapolation, your own families. Our focus on writing and the analysis of others’ written word will teach you how to become not just great food writers, but informed and discerning writers in general.

Course Material
Available electronically; links will be provided in course syllabus

Administration & Faculty

Program Coordinator

Ph.D. in Anthropology and Ethnology from…

elisa

Elisa Ascione

[email protected]

Advisory Board Chair

Ph.D. American Studies from Harvard University,…

Zachary Nowak, ABD

Zachary Nowak

[email protected]

FSSP Instructor

Ph.D. in History from Free University Brussels…

Olivier de Maret

Olivier de Maret

[email protected]

FSSP Instructor

Ph.D. in Tourism from Auckland University…

Brooke Porter

Brooke Porter

[email protected]

FSSP Instructor

M.A. Courses taught at Umbra ENV…

Viviana Lorenzo

Viviana Lorenzo

[email protected]

FSSP Instructor

Ph.D. in Romance Languages and Literatures from…

Elgin K. Eckert

Elgin K. Eckert

[email protected]

FSSP Assistant

Community Engagement and Food & Sustainability…

Manuel Barbato

Manuel Barbato

[email protected]
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Program Coordinator

Elisa Ascione

[email protected]

Ph.D. in Anthropology and Ethnology from the University of Perugia, Italy

M.A. in Anthropology from the University of Perugia, Italy
M.A. in Refugee Studies from the University of East London, UK
B.Sc. Anthropology from the University of East London, UK

Teaching since 2013

Background
Elisa Ascione’s background is in anthropology, with an interest in identity, social transformation and culture: she is particularly fascinated by people’s culinary knowledge, practices and memories. Through the lens of food it is possible to see how cultural practices are embodied, transformed, and resisted through history and in daily life.

Teaching Philosophy
Elisa Ascione believes that teaching students from different backgrounds is an exciting experience because every student brings his/her personal knowledge and familiar food history: the class becomes a sort of “anthropological laboratory” where different perspectives become important didactic resources.

Her objective as a teacher is to encourage critical thinking by looking at the connections between broader cultural patterns, historical transformations, social theories and personal experiences. She is also passionate about “good food” and likes to discover and share new foods and flavours with students in Perugia.

 

Courses taught at Umbra

  • FSST 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations
  • FSST 375: Anthropology of Food and Eating: Understanding Self and Others
  • SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations
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Advisory Board Chair

Zachary Nowak

[email protected]

Ph.D. American Studies from Harvard University, USA

M.A. History from Harvard University, USA
M.A. Italian Studies from Middlebury College, USA
B.A. History and Psychology from Kenyon College, USA

Nowak received his PhD at Harvard University and is the chair of the Advisory Board for the Center for Food & Sustainability Studies.

Background
I’m a historian of the built and natural environment. I’m interested in the importance of place (or lack thereof) in history. I’ve done research on truffles, the “natural archive,” breweries in nineteenth-century Boston, and train stations.

Teaching Philosophy
I think a lot about didactics when preparing my lessons, as I’ve seen how little of a straight lecture is remembered. I’m committed to constantly improving my pedagogy, and to using community engagement to strengthen my teaching. I think food and the environment are fantastic lenses to get students to ponder food in history, the built environment, and how they imagine nature.

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FSSP Instructor

Olivier de Maret

[email protected]

Ph.D. in History from Free University Brussels (V.U.B.)

M.A. in Modern History from King’s College London
B.A. in International Affairs and History from Vesalius College, Free University Brussels (V.U.B.)

Teaching since 2012

Background
Olivier de Maret is a social and cultural historian of contemporary Europe specialized in food studies. His main areas of research cover Italian foodways and alternative food systems. More generally, he is interested in the relations between food and identity, migration, and consumption. He recently published his doctorate entitled Of Migrants and Meanings. Italians and Their Food Businesses in Brussels, 1876-1914 (Brussels: P.I.E. Peter Lang, 2016). Besides publications on Italian food and migration, he has researched the relation between the concepts of taste and home.

Teaching Philosophy
Olivier de Maret approaches teaching from a historical perspective that draws on various theories, primary-source analyses, in-class discussions, and hands-on practical experiences. His overall aim is to bring students to realize how the past puts the present in perspective and to provide them with the tools to address historical and contemporary debates with a critical mindset.

 

Courses taught at Umbra

  • FSST 350: The History and Culture of Food in Italy
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FSSP Instructor

Brooke Porter

[email protected]

Ph.D. in Tourism from Auckland University of Technology in Auckland, NZ

M.Ed. in Education/Instructional Leadership from Chaminade in University, Honolulu, HI
B.Sc. in Marine Biology from Florida Institute of Technology in Melbourne, FL

Teaching Since 2007 (Executive Level); 2011 (University Level)

Background and Teaching Philosophy
As a scientist and an educator it is my responsibility to support students in pursuit of three learning objectives: (1) develop self-awareness of the environmental impacts of individual and collective actions; (2) cultivate an interest in finding applicable solutions to real world problems; (3) advance critical thinking and problem solving capabilities. Environmental science education should also produce students who are able to effectively communicate issues and strategies, be able to apply their knowledge, and use those applications to make positive changes.

I focus on incorporating and applying real life experiences into my teaching. While classroom spaces are convenient and the norm, the lesson should not be bound by walls. Common experiences including current issues and local events can, and should, provide introductions to lessons, if not form the basis for the lesson itself. I want students to understand environmental issues and management strategies through hands-on participation in order to become engaged and model citizens for the betterment of our planet.

An interactive classroom is my goal. My style of interpretive teaching uses common concepts or known objects to explain the lesser known. Effective interpretation accommodates a diverse group of learners in multiple ways. I want my students to find motivation in the course content and fulfillment through participation and engagement. I prioritize learning that requires critical thinking and strategy in real world applications. I firmly believe that both the student and teacher share the right to question one another. Effective teachers create opportunities for the students to succeed.

 

Courses taught at Umbra

  • BUS 340: Global Sustainable Business
  • BUS 365: Tourism for Sustainable Development: Italian and Global Models
  • ENV 320: Water Resources: Environment, Society, and Power
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FSSP Instructor

Viviana Lorenzo

[email protected]

M.A.

Courses taught at Umbra

  • ENV 355: Towards Green Cities: Local and Global Perspectives
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FSSP Instructor

Elgin K. Eckert

[email protected]

Ph.D. in Romance Languages and Literatures from Harvard University

M.A. in Classical Philology from Harvard University
B.A. in Classics from Brooklyn College, City University of New York

Teaching since 2001

Background
Elgin K. Eckert’s background is in Italian literature and cultural studies. She is most interested in how cultural identity and cultural memory come across in (contemporary) narrative fiction. Most of her recent publications focus on the way identity and memory are represented in Italian crime fiction.

Teaching Philosophy
Elgin K. Eckert believes very strongly in an interdisciplinary approach. Many of the courses she teaches are hybrid courses: one course for example looks at narrative from both a visual (film) as well as a verbal (literature) point of view, comparing and contrasting these two forms of expression. Another course analyzes the mafia in Italy and the United States from both a historical and cinematic angle – the aim in that course is to identify stereotypes, myths, and legends created by fictional portrayals of Cosa nostra through a careful study of the historical phenomenon and its impact on society.

In her courses she tends to review basic concepts (such as cinematic techniques or narrative voice) in order to give a basic background to all students, even those who might never have taken a film studies or literature course before. She then goes on to challenge her students to apply the basic concepts and start to analyze the primary sources (literary, cinematic or historical) in order to have them arrive at realizing how the issues examined in class have a broader implication on their own lives and beyond.

Professional Websites 
Elgin K. Eckert’s academia.edu profile

 

Courses taught at Umbra

  • ENG 325: From Literature to Social Media: Reading and Writing Italian Food
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FSSP Assistant

Manuel Barbato

[email protected]

Community Engagement and Food & Sustainability Studies Program Assistant

Food & Sustainability Conference

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, Alice Julier, Lisa Heldke, Michael Herzfeld, and John Lang. 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 fifth edition of the conference will be held June 11th-14th, 2020. Stay tuned for the Call for Papers.

 

Conference Website

Scholars Program

This unique program takes qualified students’ academic experience one step further. Not only do they participate fully in the Food & Sustainability Studies Program, which includes a rich complement of co-curricular activities, workshops and field trips, but students will also pursue an original independent research project. As always, the Scholars Program Coordinator will provide assistance and guidance in defining the research project, assigning a faculty mentor, and selecting the complimentary courses that best fit the students needs as you make the most of their study abroad experience.

LEARN MORE

SCHOLARS PROGRAM CURRICULUM

Food & Sustainability Scholars will enroll in the following courses:

FSST/HIST/SOC 350: History and Culture of Food in Italy (4 credits)
The core course of the Food & Sustainability Studies Program

Food & Sustainability Studies Elective (3 credits)
Choose from among the FSSP courses offered each semester.

IR 499: Independent Research (1 to 4 credits)

The Independent Research course is a student-centered learning experience in which you engage in advanced research on your selected topic with the support of a faculty mentor. It is ideal for students who have previously studied a particular topic and would like to continue exploring it in more depth through individual research. Independent Research courses may vary depending on student interests and needs. They are assigned an appropriate disciplinary code and the appropriate academic level depending on the nature of the specific research project.

A minimum of one month prior to the beginning of the semester, you must submit a detailed research proposal to the Umbra Academic Director. Once approved, an appropriate faculty member will then be identified as the advisor. During the first two weeks of the semester, a more detailed proposal, bibliography, and project design will be submitted to the faculty advisor for approval, and a project timeline will be established. Throughout the semester, you will work independently and meet weekly with your advisor to discuss your progress.

IR 400 Research Writing & Methodology Workshop (2 credits)

This course is designed to familiarize students with the basic methods and techniques of research writing, while also providing a workshop setting and faculty support for an ongoing project. It focuses on such issues as developing a thesis statement, writing a prospectus, finding source material (books, articles, internet resources, etc.), generating an argument, writing and revising a rough draft, and MLA (or in some cases APA) documentation of sources.

Italian Language (4-6 credits)
General Studies Program Scholars will be required to enroll in the 4-6 credit Italian language courses at the appropriate level (Beginner to Advanced) and are encouraged to take i-Courses (courses with an extra component in intermediate/advanced Italian) where available.

 

ADVISORY BOARD

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, PhD—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
Elgin Eckert, PhD—The Umbra Institute
Elisa Ascione, PhD—The Umbra Institute


INSTITUTIONAL RESEARCH

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 through faculty-led independent study projects or the more intensive semester-long Scholars Program. A recent 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 known as RepEAT, designed to promote doggie bags in the city’s restaurants. Students have also presented their research several times at both the biennial CFSS food conference and the Association for the Study of Food & Society. Two FSSP students recently won awards for their research in Perugia from the Society for the Anthropology of Food and Nutrition and the Forum on International Education.

Ongoing Research Project
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 also develop an online wiki of Umbrian foods and foodways. Umbra students will contribute text, photographs, interviews, and video to the first bilingual archive of its type.


OUR DIDACTIC KITCHEN

The Center’s didactic kitchen, located in the Institute, is the ideal venue 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.

Photo Gallery

Ask former students

Over 160 students have completed the FSSP since it was first offered in 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.

Jordan Linder

Pennsylvania State University

Gerard Pozzi

Hamilton College

Mo Constantine

Bard College at Simon's Rock

Rosie Steinberg

University of Vermont

Mikayla Clarke

Green Mountain College

Gina Gaebl

Saint Mary's College of Maryland

APPLY NOW

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.

 

ALUMNI OPPORTUNITIES

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

DISCOVER MORE!

Umbra FSSP graduates will be given preferential admission to the following graduate programs and internships:


Pacific_logoMasters of Arts in Food Studies at the University of the Pacific
University of the Pacific”s San Francisco campus, dcofounded by Professors Alison Alkon and Ken Albala.

drexel-horz-blue copy

Drexel University’s M.S. in Food Science
Also for the Drexel’s online Masters in Hospitality.

chathamlogoChatham University’s Master of Arts in Food Studies
The Falk School of Sustainability – Pittsburgh, PA.

Eataly Eataly logo
FSSP graduates will also be given special consideration for internships at Eataly, the fine Italian foods retailer. Eataly has stores in both New York City and Chicago, and is looking for both interns and new employees as it will soon be opening a second Manhattan store. FSSP graduates will have direct contact with Eataly’s chief recruiter.

SlowFood USA
Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

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Jordan Linder

Pennsylvania State University
My name is Jordan Linder, and I am a student at Penn State University majoring in Nutrition Science, Dietetics option and minoring in Human Development and Family Studies. Through the Food and Sustainability Studies program at The Umbra Institute, I have gained a large skill-set relevant to my future, not only as a dietitian but also as a responsible member of our global community. Studying in the city of Perugia was exactly the true cultural immersion I had wanted in my study abroad experience!

Contact Jordan about the FSSP [email protected]

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Gerard Pozzi

Hamilton College
I attend Hamilton College and am majoring in environmental studies and biology. I have always been interested in the interconnectivity between topics in our environment and the health of our society. I chose the Umbra Institute because I could blend my interests in food and sustainability with my passion for Italian language and culture. Umbra provided me with countless, one-of-a-kind opportunities to observe firsthand all of the principles and topics I learned in the classroom, meet producers, ask them questions, taste their product, and walk away with one experience of a lifetime after the other.

Contact Gerard about the FSSP at [email protected]

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Mo Constantine

Bard College at Simon’s Rock
I was part of the Food and Sustainability Studies Program at Umbra during the Fall 2016 semester. I am studying Film and Food Justice at Bard College at Simon’s Rock in Massachusetts and am originally from Bakersfield, California. I am vegan and queer and love interesting discussions, reading, and cooking. At Umbra, I was able to take sustainability and food courses not offered at my home institution and learned a lot about Italian culture. As I’m not a fan of traveling, I spent most of my weekends exploring Perugia and all it had to offer and found a temporary home here in this beautiful city.

Contact Mo about the FSSP at [email protected]

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Rosie Steinberg

University of Vermont
When I began researching study abroad opportunities, I limited myself to looking within the Economics and Mathematics majors. This path led me to large, impersonal programs in English-speaking countries. None of these programs struck me as a unique experience and I’m so thrilled I allowed myself to think outside the box. The Umbra Food Studies Program has been perfect for me, and Perugia has provided a truly authentic experience. Unfortunately, for the same reasons Perugia is so authentic, it is also unknown in the US. I want to make sure UVM students have exposure to this great city.

Contact Rosie about the FSSP at [email protected]

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Mikayla Clarke

Green Mountain College

Being a part of Umbra’s Food and Sustainability Program this fall of 2017 has been a unique experience that I never would have had at my home institution. In this program, we traveled to a different region of Italy almost every weekend, during which, I was able to apply what I learned and read about in class to the real world. I am so grateful that I had the opportunity to study one of the most infamous food cultures in the world with Umbra!

Contact Mikayla about the FSSP at [email protected]

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Gina Gaebl

Saint Mary’s College of Maryland

The FSSP is a really unique learning experience; it definitely helped me make the best of my time at Umbra! There are so many hands-on field trips activities that give you insight into Italian food production and culture that you wouldn’t be able to get anywhere else. And you eat so much delicious food, all the time!

Contact Gina about the FSSP at [email protected]

Inquiry form

We invite prospective students to complete the form below with any questions regarding the program or application process. If you are a professor and would like to submit your CV, please fill in the form with a brief description of your academic focus and objectives; we will then contact you for more information.

Please do not hesitate to contact us with any and all questions or queries you may have.

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