All students who declare the Dual Major in EcoGastronomy spend a full semester abroad, most likely during their junior year. The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, served as the initial site for the international experience. The objective of the UNISG is: “…to create an international research and training center, working to renew farming methods, protect biodiversity and maintain an organic relationship between gastronomy and agricultural science.”
Starting in the 2012 Academic year, students will study in Ascoli Piceno, Italy (Fall semester) or Dijon, France (Spring semester).
Dual Majors will complete at least 12 credits of upper level core courses such as history of cuisine and gastronomy, history of food, aesthetics, food law, food technology processes, cross-cultural comparisons and language.
If you have declared the Dual Major in EcoGastronomy and are interested in participating in the spring 2014 program in Italy, please contact the director.
2013 Fall, Ascoli Piceno, Italy
EcoGastronomy at UNH-in-Italy
Arrive in Venice - Sept. 9
Sept. 19 - 23, Cheese! Bra, Italy cheese.slowfood.it
Food Aesthetics in Italy
ITAL 401/ITAL 402: Elementary Italian
Cross-Cultural Courses (: Choose One)
ITAL 675: The Making of Modern Italy
ITAL 682: Interdisciplinary Seminar: Modern and Contemporary Italy
2014 Spring, Dijon, France
EcoGastronomy in France
ECOG 686 - administrative course # that enrolls you in the EcoGastronomy in France program and carries no credit or grade. It satisfies the UNH Discovery World Cultures.
French Art of Living
Wine Product and Tasting
Food and Wine Tourism
French as a Foreign Language
Day trip to Beaune and the wine area: visit Hospices de Beaune and Chateau de la Rochepot
Day trip to Northern Burgundy : visit Abbaye de Fontenay, Semur en Auxois and Flavigny