Factory of Parmigiano-Reggiano
Food Agricultural Sociology Laboratory (Associate Professor KATANO Yohei), Department of Agri-food and Environmental Policy, School of Agriculture, conducted fieldwork in Parma, Italy, from November 18 to 25.
The Food Agricultural Sociology Laboratory conducts activities to deepen learning through actual experiences in the field with the aim of learning about the revitalization of local communities and food culture.
This fieldwork was organized by students in the laboratory. Parma produces ingredients such as Parmigiano-Reggiano (Parmesan cheese) and proschiuto di Parma (Parma ham) and is known as a treasure trove of world-famous ingredients. In considering regional revitalization in Japan, they decided to conduct a research activity in Parma in order to find clues for traditional foods of local communities to become famous on a global level.
In Parma, the laboratory students visited factories of Parmigiano-Reggiano, proschiuto di Parma, and balsamic vinegar. They learned directly from professionals in the field how ingredients are made and accepted by local people. By experiencing such learning in the field, they were able to gain a deep understanding of the particular care taken in making ingredients and the local culture behind it, which cannot be understood only from textbooks.
In addition, in cooperation with graduate students from Ca’ Foscari University of Venice and Sapienza Università di Roma, they conducted research activities with local residents and producers. They conducted direct interviews about the role of citizens in supporting Parma’s traditional ingredients and “campanilismo (local patriotism),” which symbolizes a sense of community solidarity, and they were able to hear many valuable opinions.
The following comments were received from the students who participated in the fieldwork: “I was able to experience the charm of the world famous traditional ingredients in Parma.” “I was able to interact with university students in Italy and local people and broaden my horizons through food culture.”
Through such overseas fieldwork, the Food Agricultural Sociology Laboratory is fostering human resources who can contribute to the revitalization of local communities with an international perspective.
Factory of proschiuto di Parma