The University of Gastronomic Sciences

My name is Ariela Yomtovian. I am one of the new “authors” for this blog. I will be writing at least once a week about all things gastronomical. Why, do I think I know a thing about gastronomy? Well, I am a second year undergraduate student at the University of Gastronomic Sciences in Pollenzo ( This is a place where we do not learn how to cook rather we learn about the history, science, mathematics, technology, politics and economics of food. Our lens is food and yet through that lens we are able to see a myriad of things in a plethora of ways.

There is also a masters program here. Since, I am not a student in that program, I am not able to speak about its ins and outs. However, if you are interested in what it is that they do, please check out their blog:

The University is new, about 8 years old. Classes are held in a restored castle in the hills of the Piedmont region. Classes are taught in both english and italian and professors come from all corners of the earth to teach us all things ranging from food technology to the history of wine.

Not only do we learn in the classroom but another vital part of our development as gastronomes are our stages around the globe. Every year we take 5 trips: 2 regional and 3 thematic. We spend about 10 days either delving into the details of a single product such as pasta or beer or 10 days exploring the food of a region. These trips are not only gastronomically eye opening but culturally intriguing as well. Communication has a new meaning when you are two people who speak two different languages. Eating is redefined when you sit around the table and are being served that which was prepared with the utmost care and knowledge.

I will be sure to literally keep you posted on events and happenings at the University. Today there will be a talk by NYU professor Fabio Parosecoli on Food in America. Other upcoming events include: authors of the book Slow Wine giving a talk in the Wine Bank of the University and preparations for stage in South Africa, Mexico and Kenya.

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