Food represents a complex system that can be approached from a range of interdisciplinary, multi-level perspectives. In this school you will explore food complexity on a number of scales, starting from engaging closely with individual food items, through applying the innovative approaches and principles of Object-Based Learning (OBL).

The school will train students towards an embodied understanding of food complexity through a deep engagement with food objects and the messages they convey, by examining them from different perspectives.

After an introduction to object-based learning, lectures and labs will examine the material properties of food and how we perceive them through the senses. Among other things, the course will adopt a “chaîne opératoire” (operational sequence) perspective to food items, involving food stuffs themselves as well as tools and processes utilized in the production and consumption of food. Food items can also be art objects and the course shall examine the importance of food items in curated collections as well as their role in communication and pedagogy. Finally, the class will consider the social and ethical aspects underpinning food objects, their production and consumption, together with their relevance for sustainable development.

Due to the interdisciplinary approaches adopted, students interested in the world of food from both scientific and humanities perspectives would greatly benefit from the school. Lectures and practical activities will be designed to foster a creative mix of research, analysis and communication skills. Participants are expected to take an active role; at the beginning, they will be assigned an individual food item that they will observe, manipulate and study for the duration of the school and which will be the starting point for training and discussion. At the allocation, students will join a brainstorming session with experts in many aspects of food: chemistry, microbiology, processing, packaging, economy & marketing, sensory analysis and consumer sciences etc.

At the end of the school programme, the participants will present their findings on their individual food item and discuss its links to the themes they have learned about.

Participants are expected to be engaged in an inspiring learning environment and get inspiration for their future research and professional skills.

The school will take place at Villa del Grumello, in Como, Italy, from June 26th (registration, from 1 pm) to June 30th (end of school at 12.30 pm), 2023.

Registration is now open; register early and take advantage of early bird pricing and easier accommodation facilities.