lectures and courses
2017–now
University of Gastronomic Sciences – Pollenzo (Bra - CN)
​
-
Communication for Food Marketing | Graduate Degree in Food Innovation and Management (with prof. Fulvio Zendrini) | lang. EN
-
Food Communication | Master of Gastronomy: World Food cultures and mobility program | lang. EN
-
Communication skills | Master in Food Culture, Communication and Marketing | lang. ENG
2020–now
Italian Institute of Culinary Art Cordon Bleu – Florence
​
-
History of Food | European Bachelor’s degree programme - 1st year | lang. ENG
-
Anthropology of Food | European Bachelor’s degree programme - 1st year | lang. ENG​
-
Antropologia del cibo | Corso di Alta Formazione in Arti e Scienze Culinarie | lang. ITA
2021–now
IUL Università telematica degli studi – Florence
​
-
Antropologia del cibo | Master in giornalismo enogastronomico | lang. ITA
​​
research projects
COMMUNICATION
Current research projects are focused on the role of storytelling in communication for food marketing, with a particular focus on:
-
lobbying communication
-
crisis management
-
financial reporting
-
narrative economics
-
new technologies
-
buzzwords and original lexicon
​
FOOD
Lectures and studies are mostly revolved around:
-
traditional food culture and culinary traditions as sites of memory
-
recreated “traditions”, mechanized mass-production of traditional foods, the market of the artificially built food-experiences (in food tourism, cookbooks and memoirs)
-
lexical and conceptual traps in communicating traditional and sustainable food
-
the "Italian Sounding" phenomenon in economical, cultural, political, social context
Current research projects aim at investigating the role of food and nutrition as tools for social control, with a particular focus on the relationship between food, gender equality and women’s empowerment.