OUR MANIFESTO

The aim of the International Society for Gastronomic Sciences and Studies is to exchange knowledge, to better understand the human dimension of food and to improve food sustainability, sovereignty and justice. 

 

Our common interests are food and food systems and their sustainability, considered from the perspective of diverse cultures and backgrounds. We need a new language to facilitate dialogue between many different disciplines, interpretations and world views, so our plan is to create an open platform and share our critical approaches to complex food-related sustainability issues. 

 

The ISGSS will build robust multidisciplinary bridges, in part by promoting a constant dialogue between local and academic knowledge (including scholarly knowledge originating in both the natural and social sciences). The society will enrich our current understanding of food systems by connecting and interweaving local and academic bodies of food knowledge. Most importantly, the society wants to be inclusive towards scholars and members of local and indigenous communities, as well as environmental and food activists who are committed to studying and implementing sustainability-driven food sciences, cultures and policies and to using local resources. The ISGSS will also adopt a global vision, looking beyond Europe and tackling similar issues with diverse perspectives coming from the global north and south, from the east and the west and from urban and rural areas.

 

Particular attention will be dedicated to exploring food-centred social sciences, including agri-food and sensory sciences, food-related cultural studies, philosophy and history of food, ecology of food, psychology of food, innovative technologies and policies. We consider it a privilege to be able to study community-centred approaches accompanied by a rigorous analysis of food and cultural heritage, supported by bioscientific aspects.

 

We will foster a concrete platform focused on projects that aspire to change the current food systems. These initiatives will enhance new approaches and meta-languages that will also be easily accessible to society at large. This platform will share knowledge and create new pathways for cross-disciplinary research, supporting both established and emerging scholars. 

  • Arfini Filippo, University of Parma, Italy

  • Bairati Lorenzo, University of Gastronomic Sciences, Pollenzo, Italy

  • Biolatti Bartolomeo, University of Gastronomic Sciences, Pollenzo, Italy

  • Campanini Antonella, University of Gastronomic Sciences, Pollenzo, Italy

  • Cevasco Roberta, University of Gastronomic Sciences, Pollenzo, Italy

  • Cinotto Simone, University of Gastronomic Sciences, Pollenzo, Italy

  • Corvo Paolo, University of Gastronomic Sciences, Pollenzo, Italy

  • Counihan Carole, Emerita Millersville University, USA

  • Di Bella Giuseppina, University of Messina, Italy

  • Donini Lorenzo, University of Rome "Sapienza", Italy

  • Fassio Franco, University of Gastronomic Sciences, Pollenzo, Italy

  • Fino Michele Antonio, University of Gastronomic Sciences, Pollenzo, Italy

  • Fontefrancesco Michele Filippo, University of Gastronomic Sciences, Pollenzo, Italy

  • Frøst Michael Bom, University of Copenhagen, Denmark

  • Mattalia Giulia, Ca' Foscari University, Venice, Italy

  • Migliorini Paola, University of Gastronomic Sciences, Pollenzo, Italy

  • Mora Cristina, University of Parma, Italy

  • Morini Gabriella, University of Gastronomic Sciences, Pollenzo, Italy

  • Mutlu Öztürkçe Hande, Pamukkale Un

  • Onorati Maria Giovanna, University of Gastronomic Sciences, Pollenzo, Italy

  • Pauli Gunter, Blue Economy, Belgium/USA

  • Perito Maria Angela, University of Teramo, Italy

  • Perullo Nicola, University of Gastronomic Sciences, Pollenzo, Italy

  • Pieroni Andrea, University of Gastronomic Sciences, Pollenzo, Italy

  • Pilone Vittoria, University of Faggia, Italy

  • Piochi Maria, University of Gastronomic Sciences, Pollenzo, Italy

  • Pirani Daniela, University of Liverpool, UK

  • Proglio Gabriele, University of Gastronomic Sciences, Pollenzo, Italy

  • Ray Krishnendu, New York University, USA

  • Saccone Donatella, University of Gastronomic Sciences, Pollenzo, Italy

  • Sage Colin, University College Cork, Ireland

  • Sagratini Gianni, University of Camerino, Italy

  • Sutton David, Southern University Illinois, USA

  • Torri Luisa, University of Gastronomic Sciences, Pollenzo, Italy

  • Turner Nancy, University of Victoria, USA

  • Ulijaszek Stanley, University of Oxford, UK

  • Vandebroek Ina, The University of the West Indies, Jamaica