Digesting the complexities of “good” food
Intervention de John Volpe, PhD. Ecogastronomy Research Group (ERG) – University of Victoria, BC, Canada
- Vendredi 25 mars de 15h00 à 16h30
- Salle 3525, à l’ESA 55 rue Rabelais à Angers
Le concept Ecogastronomy consiste à regarder les processus écologistes, les pratiques agricoles et les politiques publiques sur un territoire et leurs impacts sur la diversité et la qualité des aliments produits, en lien direct avec les chefs cuisiniers et les sommeliers.
Intervenant : Dr. John Volpe
Dr. John Volpe leads the Ecogastronomy Research Group (ERG) at UVic. The ERG uses quantitative analyses of food and wine production systems to reveal linkages between ecological and social sustainability, “quality”, and the primacy of place … “Ecogastronomy”. Dr. Volpe’s formal training in evolution (MSc) and community ecology (PhD) combined with years as a professional cook and sommelier provide a unique opportunity to explore how ecological processes shape agriculture, food and wine. The philosophy of the ERG holds that “good” food and wine are the physical manifestation of a people and their place produced only by healthy farms and farmers.
The main teaching and research areas of the ERG are:
- Identifying the biological and cultural ecological-evolutionary processes responsible for food and wine diversity and quality
- How agriculture practices affect food and wine organoleptic sensory perceptions, “quality” and consumer decisions
- Examining how agriculture policies and value chain structures can evolve to support farm viability and eco-social sustainability