Extra Credit#2 David Szanto by Komal Kapoor


On February 27th I went to David Szanto’s lecture on Slow Food’s University of Gastronomic Sciences. I was expecting to find a really interesting lecture on the functions of the human body and some integration of art (since our class is based on Art and Science). However, I was utterly disappointed by the lecture. It was not even a lecture, more so an advertisement of the university David sponsors. We sat through an utterly unexciting list of courses that are offered and various countries the students get to travel to while getting their degree. I guess the most interesting part was how they had an Italian professor who was talking about freezing fresh Oysters and the students were given wrong translations stating the lecture to be on freezing fresh ostrich.  You get the idea on how boring this lecture was.

Instead of learning about the courses, I would like to have learned about various cultures and how it directly impacts the processing of food (since gastronomy is the study of the relationship between culture and food). I would especially like to hear about the difference in the processing of food in different cultures. So much of our food is processed and full of preservatives and it would have been interesting to learn what the difference is in American production and preservatives versus European. Worldwide it is believed that American food is utterly fattening and I would like to learn the details especially since David commented exclusively on the various cultures the students get to experience through the University of Gastronomic Sciences.  I would have also liked to learn about the adverse effects these food and preservatives have on our body.

By Komal Kapoor

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