When Carlo Petrini, inventor of Slow Food International and founder of the University of Gastronomic Sciences in Pollenzo, Italy came to Durham in May of 2006, he created a wave of inspiration at UNH. That same month in 2006, UNH's Chief Sustainability Officer and Director, Thomas H. Kelly called a group of UNH professors, along with Petrini, to a meeting. The idea for the new dual major, EcoGastronomy, was born.
Daniel Winans, Faculty Coordinator for the dual major said about EcoGastronomy, a program that combines nutritional, agricultural, and hospitality management studies, "We're looking to define what it is. This [new major] is looking at food from as many different perspectives as possible to get a greater understanding of a sustainable food system."
As stated in the proposal for the dual major that was issued in November of 2007, "gastronomy" which means "the art and appreciation of food preparing and eating good food" is combined with "eco" which stand for "agriculture, our environment and the myriad social, economic, political, and ethical issues associated with food production and eating."
EcoGastronomy is part of UNH's leadership in sustainability education. UNH has been accomplishing this plan through Curriculum, Operations, Research and Engagement (CORE). Thomas Kelly, along with UNH professors and experts on the committee that cultivated this new plan; Raymond Goodman, Joanne Curran-Celentano, Elisabeth Farrell, Rebecca Grube, John Carroll, Joanne Burke, and Richard McDonald, felt that UNH needed to insert the sustainability idea directly into the curriculum. Thus, EcoGastronomy was born.
Raymond J. Goodman Jr., Chair of the Department of Hospitality Management who was on the creation committee and will be teaching classes in the EcoGastronomy department stated, "It's open to everyone on campus. It's inclusive." The committee is hoping to attract students from all disciplines including hospitality; nutrition, journalism, anthropology, and more.
The program that is described by the creators as "interdisciplinary, experiential, and international" requires students to take five core courses and one elective. In addition, the program also mandates that the students study abroad at Carlo Petrini's school, the University of Gastronomic Sciences in Italy. Even though the courses in Italy are taught in English or readily translated, proficiency in a romance language or completion of Elementary Italy (ITAL 401) is also required. Goodman explained that the language was more of a requirement for the students to actually be able to go out and speak with the Italian farmers.
One student, Heather Disanto, a UNH sophomore from Oswego, New York majoring in dietetic nutrition said she's already planning on taking up EcoGastronomy as her dual major. A member of the UNH Organic Gardening Club, she said that she's "always been interested in the food aspect of everything" and described the EcoGastronomy major as "holistic." Her plan is to later work with public school systems to get them to buy local food, making it fun at a young age to grow food as well as teach kids about healthy eating. Disanto admits "everybody needs to make an effort."
Winans explained that food studies did not suddenly become important. It has always been important. He said, "I can't think of anything that is more interlinked, overlooked, and taken for granted [than food]."


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