Taste examines gastronomy, wine and hospitality as cultural anchors.
It looks at culinary regions, dining capitals, harvest periods, wine trails, local techniques, and places where hosting is practiced with intention. This Faculty emphasises the fellowship of the table and the way taste becomes a geography of its own.
Gastronomy
The flavours and techniques through which regions express themselves.
Wine
A study of place, climate and craft distilled into one sensory lineage.
Hospitality
The philosophies of welcome that define how cultures host and care.
Hotels & Villas
Spaces where design and service come together with intention.
Food Culture
The rituals, histories and identities shaped by what communities eat.
Culinary Seasons
Moments when nature, harvest and tradition align on the table.
