Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
FOOD, WINE AND SOCIETY
AVP5070068, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 6.0
Tipo di valutazione Voto
Denominazione inglese FOOD, WINE AND SOCIETY
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile PAOLO GUSMEROLI

Mutuazioni
Codice Insegnamento Responsabile Corso di studio
AVP7080218 FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY PAOLO GUSMEROLI AV2190

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative SPS/07 6.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso II Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Syllabus
Prerequisiti: Knowledge of the main concepts related to cultural studies on food and wine are not mandatory but useful for a better understanding of the topics presented in this course.
Conoscenze e abilita' da acquisire: students will be able to understand and analyze from a sociological, and social, point of view key concepts of food and wine cultures, with their relationships, such as tradition, typicality, taste, quality, cultural heritage, terroir, biodiversity, safety, security, sustainability. Also, they will learn to observe the feeding practices of specific contexts (i.e. family, restaurant, social and personal networks) highlighting different model and meanings, especially by a gender, class, age and ethnic standpoint. Mediterranean diet and the food and wine cultures of Veneto will be used as case studies. Beside this, each student will be invited to work independently on a specific case using qualitative methodologies (i.e. interviews, network analysis, analysis of “typical” recipes, food maps). Students will also be invited to improve their capacity to discuss some articles on specific topics, developing an outline of research projects based on a case-study analysis and to present them with the class.
Modalita' di esame: The final mark is made up of three component: class participation, individual project work based on a case-study analysis; oral examination on articles and part of book presented in the class work. Weight of the three components will be provided at the beginning of the lectures.
Criteri di valutazione: Participation: active and critical attitude in lectures and participation to collective discussion.
Individual project work: relevance of the case-study; adequacy of the methodologies; pertinence of the conceptual framework; overall consistency and coordination of the text; overall accuracy; autonomy of the proposed considerations; pertinence of the references.
Oral exam: knowledge of the topics, correct use of the language; capacity to present and discuss topics and to refer to the proposed literature in a critical way; understanding of the relationships among different topics.

Attending students will be assessed on mandatory readings and their work during the course.

Non attending students will be assessed on mandatory readings and further readings to be agreed with the Professor.
Contenuti: 1. Mediterranean Food, Mediterranean Cuisine, Mediterranean Diet(s).
2. Social Construction of Feeding rules, Tradition, Heritage and Myths.
3. Food and Wine. Quality as Social Distinction
4. Wine Cultures, Transitions within Family Companies and International Markets
5. Nutrition, safety and security. Perspectives in a Global World.
Attivita' di apprendimento previste e metodologie di insegnamento: The topics are presented through lectures (ppt presentations) and class discussion. Insight of the topic are provided by food researchers lectures. Students will be invited to participate actively to class discussion and to present their own research outline and case-study to their colleagues
Eventuali indicazioni sui materiali di studio: a list of readings will be provided and made available in the Moodle Platform of the School.

Among the optional readings:

Warde A.
2016 The practice of eating, Cambridge, Polity Press.

Barbera F., Audifreddi S.
2012 «In Pursuit of Quality. The Institutional Change of Wine Production Market in Piedmont», in SociologiaRuralis, 52, 3: 311-331.

Gusmeroli P.
2016 Le eredi. Aziende vinicole di padre in figlia, Guerini, Milano.

Segalla S.
2016 Le radici del cibo. Donne, traiettorie, passaggi d'epoca, Guerini, Milano.

Bimbi F., Rimoldi, L. (a cura di)
2017 Cibo e vino. Tra illusioni di memorie condivise e ricerca della qualità, special issue su Archivio Antropologico Mediterraneo, anno XX, n.19 (1).
Testi di riferimento:
  • Counihan C., Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence. New York ; London: Routledge, 2004. Obligatory Cerca nel catalogo
  • Black R., Ulin R.C.
(eds.), Wine and Culture: Vineyard to Glass. London: Bloomsbury Academic, 2013. Obligatory
  • Bimbi F., From Unhealthy Satiety to Health-Oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness. --: --, 2016. Obligatory