Libri UniversitariDocenti, materie e libri – Scienze Gastronomiche
Università degli Studi di Scienze Gastronomiche · a.a. 2026/2027 · altri atenei: Sapienza · Roma Tre · Tor Vergata · LUISS · LUMSA · Foro Italico · Campus Bio-Medico · UNINT · Link Campus · Europea di Roma · Unitelma Sapienza · Tuscia · Cassino · UniCamillus · Cattolica Roma · Marconi · San Raffaele Roma · Mercatorum · Unicusano · Statale di Milano · Pavia · Bergamo · Brescia · Insubria · IULM · LIUC · Humanitas · San Raffaele Milano · eCampus · Cattolica Milano · Cattolica Brescia · Cattolica Cremona · Bologna · Modena e Reggio Emilia · Ferrara · Cattolica Piacenza · Firenze · Pisa · Siena · Torino · Politecnico di Torino
Docenti (32)
- Prof. Luca Antoniazzi
- Prof. Lorenzo Bairati
- Prof. Maddalena Borsato
- Prof. Cristian Botta
- Prof. Roberta Cevasco
- Prof. Simone Cinotto
- Prof. Paolo Corvo
- Prof. Flavio D'Abramo
- Prof. Franco Fassio
- Prof. Michele Antonio Fino
- Prof. Claudio Forte
- Prof. Carmine Garzia
- Prof. Stefano Geuna
- Prof. Silvestro Greco
- Prof. Gizem Kadioğlu
- Prof. Elena Mancioppi
- Prof. Pim Martens
- Prof. Paola Migliorini
- Prof. Gabriella Morini
- Prof. Maria Giovanna Onorati
- Prof. Emmanuele Parisi
- Prof. Nicola Perullo
- Prof. Maria Piochi
- Prof. Elena Fusar Poli
- Prof. Gabriele Proglio
- Prof. Heinrich Jost Reinhold
- Prof. Cinzia Scaffidi
- Prof. Naji Sulaiman
- Prof. Luisa Torri
- Prof. Emiliano Trucco
- Prof. Carmen Visconte
- Prof. Vincenza Vota
Materie (47)
- Agroecology And Sustainable Food Production
- Agroecosistemi e Sostenibilità
- Analisi Sensoriale e Consumer Science
- Analisi dei Consumi e dei Paesaggi Alimentari
- Antropologia del Cibo
- Circular Economy For Food
- Comunicazione Gastronomica e Industrie Culturali
- Conoscenze Linguistiche - Italiano - da B1/B2 a Pre-Avanzato
- Consumi Alimentari e Dinamiche Sociali
- Critical Thinking For The Future Of Food
- Data Analysis For Strategic Decisions
- Design Sistemico
- Eating Netflix: il Food e la Nuova Socialità Audiovisiva
- Ecologia Giuridica e Forme Storiche della Sovranità
- Ecologia Storica e Paesaggi Alimentari
- Ecologia e Biodiversità
- Ethics And Justice in Food Systems
- Etnobiologia e Food Scouting
- Exploring Foodscapes
- Filosofia del Cibo ed Estetica del Gusto
- Food Chemistry
- Food Innovation: a Methodological Approach
- Food Media Strategy
- Food, Climate & Biodiversity: Regenerating Our Future
- Future Food & Ingredients
- Gastronazionalismo: Storia e Critica del Concetto di Origine
- Governance Globale del Cibo
- Livestock Systems And The One Health–One Welfare Approach
- Management del Food & Beverage
- Mechanics For Food Systems
- Media And Visual Sociology Of Food
- Microbiologia e Fermentazione degli Alimenti
- Microbiota And Human Health
- Migrant Gastronomies
- Novel Food e Sostenibilità: Aspetti Tecnologici e di Governance
- One Health And Human Condition
- Scienze Chimiche e Microbiologiche del Cibo
- Scienze Molecolari e del Gusto
- Scienze dei Prodotti Alimentari
- Sociology Of Food Consumers
- Storia dell'Alimentazione
- Storia delle Culture Alimentari 1
- Strategic Marketing For Food Industry
- Sustainability Assessment & Reporting
- Taste And Health
- Technology For Society And Communication
- Tecnologie Alimentari
Libri (221)
- (eng) Claude Lévi-Strauss, We Are All Cannibals, And
- A practical approach
- Aa – Frutticoltura generale e speciale
- Acquaah – And Technology
- Acquaah – Principles and Practices Prantice Hall
- Agnoletti – Storia del bosco
- Allgaier – Digital Foodscapes
- Alpini – Delitto perfetto
- Altieri – The ecological role of biodiversity in agroecosystems
- Andersen – Traditional nomadic tending of trees in the…
- Anderson – Csilla Kiss and Michel Patrick Pimbert
- Anderson – Ethnobiology
- Anita Mannur – Food in South Asian Diasporic Culture
- Ares Varela – Methods in Consumer Research
- Arjun Appadurai – How to Make a National Cuisine
- Ashley – Food and Cultural Studies
- Bairati – Fast-Food Law
- Baldini E. 1986. Arboricoltura generale, CLUEB
- Barbara Kirshenblatt-Gimblett – Intangible Heritage as Metacultural Production
- Barra – Easy Italian! Cooking show televisivi e circolazione…
- Barra – [a cura di]
- Bartz – New Rockford
- Bassignana – Relocalising agriculture and renewing agrobiodiversity in the…
- Belforte – Manuale di Pneumatica
- Belitz – Food Chemistry
- Bi, C., Cui, X., Sun, Z. et al.
- Bianco V. V. e Pimpini F. 1990. Orticoltura,
- Blokhuis – Improving farm animal welfare
- Blue – The Sociology of Consumption
- Bocchi – Produzioni vegetali Vol
- Bonetti – Planting Seeds of Change in Foodstyles
- Bresciani – A Narrative Review on the Relation between…
- Buscemi – Pizza and Propaganda
- Büchs Wolfgang – Biotic indicators for biodiversity and sustainable agriculture…
- CLERGUE Boris – Function and assessment in agricultural areas
- Cabras – Anno
- Cabras – Chimica degli Alimenti
- Cappelli – A systematic review of the effects on…
- Cappelli – Principi di Chimica degli alimenti - Conservazione,…
- Carol Helstosky – Fascist Food Policies
- Carole Counihan & Penny Van Esterik
- Cevasco – Memoria verde
- Cevasco – Situating foodscapes and foodways
- Cevasco – Una fonte per la caratterizzazione del patrimonio…
- Cinotto – Gastrofascism and Empire
- Cinotto – Storia dell’alimentazione
- Cinotto – The Italian American Table
- Claude Lévi-Strauss – Siamo tutti cannibali, trad
- Consuming Food and Constructing Identities
- Contois – And Diets
- Contois – Food Instagram
- Corvo – Food Culture
- Corvo – Il cibo nel futuro, consumo e socialità
- Coupland – An Introduction to the Physical Chemistry of…
- Cramer – Food as Communication
- Cucco – [a cura di]
- David Gentilcore – Taste and the Tomato in Italy
- David – Remembrance of Repasts
- Deborah Barndt – On the Move for Food
- Discovering Statistics Using IBM SPSS Statistics
- Donofrio – Feeding the City
- Dossey – Insects as sustainable food ingredients
- Dusi – Capire le serie TV, stili, pratiche
- Eleonora Sava – Family Cookbooks - Objects of Family Memory
- Evans – And Nordic Food Lab
- Fabbri A., 2001. Produzioni Vegetali. Edagricole
- Fabio Parasecoli, Gastronativism: Food, Identity, Politics. New York:
- Fassio – Circular Economy for Food, energia e conoscenza,…
- Ferraresi – Meccanica applicata
- Fino – Gastronazionalismo
- Floridi – A Conjecture on a Fundamental Trade‑Off Between…
- Food History – Cultures of Food in the Modern World
- Food Marketing and Selling Healthy Lifestyles with…
- Food Mobilities
- Food Science and Technology
- Food – And the Politics of Representation
- Futuyuma D. J., Kirkpatrick M., 2017. Evolution. Sinauer
- Galluzzi Gea – Home gardens
- Giardini – Ambientale e aziendale
- Giardini – Da fibra e orticole
- Giardini., L., Baldoni R., 2000. Coltivazioni erbacee. Cereali
- Goodman – Mapping digital foodscapes
- Goodman – Media and space
- Goodman – Sustaining foods
- Grandi – Denominazione di origine inventata
- Grove – The Nature of Mediterranean Europe
- Guet G., 2001. Agricoltura biologica mediterranea. Edagricole
- Guthman – The Problem with Solutions
- Hagendorff – How Artificial Intellegence Can Support Veganism
- Halloran – Edible insects in sustainable food systems
- Harry Blokhuis – Isabelle Veissier and Bryan Jones
- He – Dietary fibre directs microbial tryptophan metabolism via…
- Herzog Felix – Biodiversity Indicators for European Farming Systems A…
- Hickman Jr., C., Keen, S., Larson, A., et
- Hobsbawn – L’invenzione della tradizione
- Hofstede – Dimensionalizing Cultures
- Hollows – Celebrity Chefs
- Howard – Schocken Books
- ISPRA 2008
- Ifoam – Organic agriculture, food security and climate change
- Ingold – Il futuro alle spalle, a cura e…
- Innovation Strategies in the Food Industry
- Isendahl – STUMP D
- JJ Provost – The Science of Cooking
- James – ISBN cartaceo
- Johnson – A 100-Year Review
- Johnston – Spectacular foodscapes
- Jung – Innovations in Food Packaging
- Juvinall – Fundamentals of machine component design
- Kahane – Agrobiodiversity for food, income and health
- Kai-Sean Lee – Cooking up Food Memories
- Kaland – Ecology and vegetation history as a source…
- Kirby – WATKINS C
- Koohafkan – Forgotten agricultural heritage
- Kotler – Principles of Marketing
- Krishnendu Ray – Meals and Memories in Bengali-American Households
- Kuhl – AI for food
- Lauren – The Image of Absence
- Lawless – Sensory Evaluation of Foods
- Leer – Research Methods in Digital Food Studies
- Lewis – A Media and Cultural Studies Approach
- Lewis – Digital food
- Lieblein – And C
- Lo Verde – Sociologia dei consumi turistici
- Lucey – Raw Milk Consumption
- Lupton – Digital food cultures
- Mackenzie – Implementing the One Health approach to improve…
- Madry – JONES E
- Maffi – And Biological Diversity
- Magnani – Meccanismi per Macchine Automatiche
- Manel Guàrdia – Markets and Market Halls
- Marianne Hirsch – The Generation of Postmemory
- Mark – The hero and the outlaw
- Marling – Betty Crocker’s Picture Cook Book
- Marshall – Field margins in northern Europe
- Martens – The recipe for a sustainable future
- Martin Bruegel – How the French Learned to Eat Canned…
- Mattias Strand – Food and Trauma
- Mc Gee – Il Cibo e la Cucina
- McClanahan – The New Tourist
- McGee – On food and cooking
- Meilgaard – Sensory Evaluation Techniques
- Meriam – Engineering Mechanics Dynamics
- Migliorini – Facilitating transformation and competency development in sustainable…
- Migliorini – Raigón MD
- Migliorini – Wezel A
- Mittell – Complex tv
- Montanari – Progettare la ristorazione professionale, spazi, requisiti
- Morin – Il cinema o l’uomo immaginario
- Moskowitz – 10 Creating Food Concepts to Guide Product…
- Méndez – Cohen Roseann
- Newing – Conducting Research in Conservation
- Nkatha Gichuyia – Nairobi City Market
- Onel – The effects of national culture and human…
- Onorati Giardullo – Social media as taste re-mediators
- Onorati – Digital Food Rating, Caring Dietary Styles, and…
- Onorati – Enhancing food-related agency in refugees and asylum…
- Onorati – New normal
- Onorati – Social media as taste remediators
- Onorati – The Why behind the Food Buy
- Onorati – Unveiling Consumer Dynamics
- Parolini – Economia Aziendale e Management
- Perullo – Il gusto come esperienza
- Perullo – La cucina è arte? Filosofia della passione…
- Perullo – Wine as Experience
- Peter Beater – Pneumatic drives
- Petrini – Reportage sull’evoluzione della vite e della vita…
- Petrini – Vite di Langa e Roero
- Phillipov – Digital Food TV
- Phillipov – Loving neoliberalism? Digital labour and aspirational work…
- Piantoni – Ghezzi Nuovo Contatto A2 o B1
- Pisanello – Novel Foods in the European Union
- Pitt – Jellyfish blooms
- Pomato – Tecnica delle produzioni vegetali
- Proglio – An Oral and Sensorial History
- Proglio – Una storia orale e sensoriale del mercato…
- Pusceddu A., Sarà G., Viaroli P. 2020. Ecologia.
- Rabbani – Effect of Heat Pasteurization and Sterilization on…
- Rachel Black – A Neighborhood, a Square, and a Market
- Raw Milk Consumption
- Raymond – Lisa Heldke
- Rieger M. 2007. Introduction to fruit crops. Haworth
- Risso – ON TASTE in humans and other animals
- Risso – Sul gusto negli esseri umani e negli…
- Routledge Gunter – Food advertising
- Ruth Lo – Hygiene, Urbanism, and Fascist Politics at Rome’s…
- SISS-Società Italiana Scienze Sensoriali. Atlante sensoriale dei prodotti
- Saggio di filosofia ed estetica del cibo, Bra:
- Sandrucci – Produzioni animali
- Scaffidi – Ethics and Justice in Food Systems
- Scaffidi – Il Profitto e la Cura
- Schwartz – An Overview of the Schwartz Theory of…
- Scott Smith – Principles and Applications
- Seymour – The Social Construction of Taste, in Culinary…
- Siviera P. e Trentini L. 2006 Orticoltura, Edagricole
- Smith – Elements of ecology
- Solomon – Consumer behaviour
- Sorlin – Introduzione a una sociologia del cinema
- Spaner – Its Value
- Springer – Introduction to Ethnobiology
- Statistical Analysis
- Stehrenberger – More of the same? How digital food…
- Sul gusto degli esseri umani e di altri
- Susan Freidberg – Freshness from Afar
- Tesi R. 2010. Orticoltura sostenibile mediterranea, Edagricole, Bologna
- The Ecology of Law
- The Philosophy and Aesthetics of Food, New York:
- The science of sustainable agriculture
- The tragedy of industrial agriculture
- Tippen – How Cookbook Writers Redefine Southern Identity
- Vazzana, C., 1998. Ecologia vegetale agraria. Patron Editore,
- Vota – Corporate sustainability and circular economy
- Vuong Hsiao – Metabolite–immune–neural interfaces in the microbiota–brain axis
- Warde – Thousand Oaks
- Watson – And M
- Wezel – Dor´e T
- Wezel – Félix GF
- Wiley – Hoboken 2016
- Wilska T-A – And M
- Wolfgang Schivelbusch – Coffee and the Protestant Ethic
- Yunxiang Yan – Of Hamburger and Social Space