Fabio Parasecoli is Professor of Food Studies and Director of the Doctoral Program in Food Studies at New York University. His research explores the intersections between food and cultural politics, particularly in media and design. After covering Middle and Far Eastern political issues, he wrote for many years as the U.S. correspondent for Gambero Rosso, Italy’s authoritative food and wine magazine. Before moving to NYU, he was food studies initiative directors at the New School (NYC), where he launched the major and minor in food studies. Recent books include Al Dente: A History of Food in Italy (2014, translated into Italian in 2015, into Korean in 2018, and into Chinese in 2021), Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US (2016, co-authored with Laura Lindenfeld), Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (2017), Food (2019), and Global Brooklyn: Designing Food Experiences in World Cities (2021, coedited with Mateusz Halawa). He has lectured about food culture, media, and food design at the University of Gastronomic Sciences (Pollenzo, Italy), Copenhagen University, Scuola Politecnica di Design (Milano), Elisava School of Engineering and Design (Barcelona), and the Estoril Higher Institute for Tourism and Hotel Studies (Lisbon). He has consulted with food companies and collaborated with institutions such as the Victoria and Albert Museum (London), FIT Fashion Museum (NYC), and M9 (Venice). His current research projects focus on the ideological use of food in current politics, the revaluation of regional and traditional food in Poland (thanks to a grant from the National Research Centre of Poland), and food design. He is a member of the advisory boards of Food Culture and Society, Economia Agro-Alimentare, Bloomsbury Food Library, and the International Journal of Food Design, of which he is also the review editor. He studied East Asian cultures and political science in Rome, Naples and Beijing, and earned his doctorate in Agricultural Sciences at Hohenheim University, Germany.
The objective of this course is to bring to the MBA students the necessary information and sensitivity to know, taste and understand wine and food products that have something special to deliver to customers. Wine and food product characteristics and identity are very much linked to the areas of production, that are discussed and partly visited. Managers of companies in the industry share with MBA participants their professional experience and the knowledge of the sector.Food and Wine