Master of Gastronomy: Creativity, Ecology and Education



Designed to examine and explore the multiple values of food and the possibilities of gastronomy under the lens of creativity, following the “thinking in practice” model to unfold various creative strategic fields along with the students.

This program focuses on experimental practices of teaching and learning and envisions gastronomy as a powerful tool to open up ideas for contemporary artistic projects, new social platforms and novel paths in food education; equipping the students with ecological sensibility and care for food.

The three conceptual knots (creativity, ecology and education) are analysed in depth throughout the program according to food production, food transformation and food consumption considering that creative thinking in gastronomy constantly faces environmental and ecological issues.

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