Gustolab International Institute for Food Studies (GLi) is the first center in Italy to create and provide Food Studies related study abroad programs to international universities, and especially to US universities. GLi works actively with professors, professionals, farmers, entrepreneurs and designers to create and develop specialized Food Studies programs. For the University of Illinois at Urbana-Champaign, Hobart and William Smith Colleges, and the University of Massachusetts Amherst, GLi is the Italian headquarters for study abroad programs on food culture, media and communication, sustainability, and food businesses.
Founded in 1992, Roma Tre University has gained a significant reputation in the academic world thanks to its quality teaching and research programmes.
Located in the heart of Rome, it strives toward a leading role in the cultural and technological innovation of the knowledge society, as well as toward its sustainable development.
Scientific research is, together with education, a primary function of universities. It is the engine of critical knowledge, creativity, innovation and competitiveness, the basis for all teaching activities. Roma Tre carries out and supports research projects aimed at developing proficient labs, the international circulation of knowledge, the recruitment of young researchers and advanced international PhD programmes.
Roma Tre University issues the Certification of Italian as a Foreign Language, which is officially recognised by the Italian State through Italian Ministry of Foreign Affairs. Though the University Language Centre Roma Tre organises many language courses, including intensive Italian for foreigners.
Roma Tre offers excellence in higher education through bachelor and master degree courses as well as PhD programmes. It is a teaching institution built around its students and their inclinations, as well as around the requirements of the labour market. Roma Tre offers degree courses, including Master’s Degrees and PhD programmes, in Architecture, Economics, Education Sciences, Engineering, Law, Humanities and Liberal Arts, Political Science, Mathematics, Physics and Natural Sciences.
Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
Slow Food San Francisco started in the late '80s after Lorenzo Scarpone, a native Italian and SF resident first met Carlo Petrini. It began with the Slow Food office in New York that helped gather about 20 people from restaurants that shared the Slow Food philosophy. The initial membership consisted of just 18-20 people who received a printed newsletter about every two-three months. The first meetings, held at local restaurants that promoted Slow Food values, had a specific themes. One of the first meetings was an Olive Oil tasting at Vivande moderated by Darryl Corti. Another early meeting included a taste comparison between Petaluma cheese and honey and the cheese and honey made in Gran Sasso National Park in Abruzzo, Italy.
Early on the members each paid their own tab at the restaurant and Villa Italia, Scarpone's wine importing business, paid the operating expenses for the convivium. Local philanthropic activities were a central piece of the organization from the start as well. The first event was a dinner at Davies Symphony Hall catered by Vito and Carol Passero to raise money for a donation to the Arthritis Foundation. And, for two years the convivium held a mini Golden Glass-style fundraiser to benefit the Arthritis Foundation of San Francisco. Together with Barbara Bowman and Janet Mettler they also organized the first US press conference for Salone del Gusto in Italy and asked Carlo Petrini to speak. They had many visible people at this event one of whom was Alice Waters who stopped by briefly to meet Carlo Petrini. Under the guidance of Scarpone and other members, Slow Food San Francisco evolved to include over 800 members.
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