Researcher Database

（Last updated : 2022-08-30 12:25:21）

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BORSATO MADDALENA

Department / Course Ritsumeikan-Global Innovation Research Organization

Title / Position Senior Researcher

Academic background
1.	2019/10/01～2022/01/28	Ecogastronomy, Education, Society │ Gastronomic Sciences │ University of Gastronomic Sciences Pollenzo (CN) Italy │ Graduated │ Ph.D. (Gastronomic Sciences)
2.	2010/10/15～2013/07/15	Deutsche Idealismus und moderne europäische Philosophie │ Philosophy │ Friedrich-Schiller-Universitaet Jena │ Graduated │ Double Degree Master (Philosophical Sciences)
3.	2010/10/15～2013/07/15	Deutsche Idealismus und moderne europäische Philosophie │ Philosophy │ University of Padua (Italy) │ Graduated │ Double Degree Master (Philosophical Sciences)
4.	2006/09/20～2010/02/15	Philosophy of Religion │ Philosophy │ Ca' Foscari University Venice (Italy) │ Graduated │ Bachelor (Philosophy and History of Thought)

Business career
1.	2020/01/01 ～	Disciplinary Tutor │ Nutritional and gastronomical Sciences │ Università Telematica San Raffaele Roma
2.	2019/10/01 ～ 2022/03/31	Lecturer │ Gastronomic Sciences │ University of Gastronomic Sciences Pollenzo (CN)
3.	2019/01 ～ 2020/01	Pastry Instructor │ │ NEXUS EMILIA ROMAGNA (Development cooperation)
4.	2015/10/01 ～ 2016/04/15	Pastry Assistant │ │ Pasticceria Gruè Roma

Research activities
1.	2019/04/23 ～	SIE (Italian Society of Aesthetics)

Qualification and license
1.	2014/03/08	Professional qualification of Pastry Chef

Subject of research
1.	Research on short- and long-term health behavior support using every day and non-daily events. A PHILOSOPHICAL-GASTRONOMICAL APPROACH TO HEALTH BEHAVIOR AND NUTRITIONAL CHANGES

Research summary
Two main areas of research: 1) Nutrition and gastronomic value: from quantity to quality ‣ Reviewing the relationship between nutrition, physical activity and working time ‣ Implementing with Italian gastronomic values the development of the Group 3 of FOV ‣ Interpreting the nutritional data in qualitative terms in addition to quantitative ones 2) From eating to cooking and traveling: every day e non-daily events ‣ Looking at the more practical side of cooking and leisure ‣ Increasing not only the pleasure aspect of eating, but also the pleasure aspect of cooking ‣ Discovering the relationship between pleasure and health, as well as a social implementation of the ideas of community and of time sharing with the other people

Present specialized field
Keyword：Gastronomy, Gustatory Aesthetics, Philosophy of Food

Papers
1.	2021	Baking as a means of non-verbal expression. An aesthetic inquiry on conventual pastry │ Contemporary Aesthetics │ (Sole-authored)
2.	2020	Taste as an aesthetic-political sense │ ,pp.270-283 (Sole-authored)
3.	2020	Toward an aesthetic Genealogy of Sweetness: first Elements │ ,pp.145-166 (Co-authored)

Academic conference presentation
1.	2020/12/09	Triumph of Gluttony - Cloistered Nuns and Pastry (Online Conference cicle)

E-Mail Address