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 AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY
AVP7080218, A.A. 2018/19

Informazioni valide per gli studenti immatricolati nell'A.A. 2018/19

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. 2018/19
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Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-AV2190-000ZZ-2018-AVP7080218-N0
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 FABRIZIO FERRARI M-STO/06
Altri docenti GIULIA STORATO 000000000000

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative M-STO/06 4.0
AFFINE/INTEGRATIVA Attività formative affini o integrative SPS/07 4.0

Organizzazione dell'insegnamento
Periodo di erogazione Secondo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Tipo ore Crediti Ore di
didattica
assistita
Ore Studio
Individuale
LEZIONE 8.0 64 136.0

Calendario
Inizio attività didattiche 25/02/2019
Fine attività didattiche 14/06/2019
Visualizza il calendario delle lezioni Lezioni 2019/20 Ord.2015

Commissioni d'esame
Commissione Dal Al Membri
3 Commissione a.a. 2019/20 01/12/2019 30/11/2020 FERRARI FABRIZIO (Presidente)
STORATO GIULIA (Membro Effettivo)
BIMBI FRANCA (Supplente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 FERRARI FABRIZIO (Presidente)
STORATO GIULIA (Membro Effettivo)
BIMBI FRANCA (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GUSMEROLI PAOLO (Presidente)
ZAGO MICHELA (Membro Effettivo)
BIMBI FRANCA (Supplente)

Syllabus
Prerequisiti: None
Conoscenze e abilita' da acquisire: At the end of the course, students should be able to understand and analyze from a historical, anthropological and sociological point of view key concepts in relation to Italian food and wine history, peculiarity, taste, quality, cultural heritage, biodiversity, safety and sustainability.
They will learn to observe Italian eating habits within specific contexts (i.e. household, restaurant, social and personal networks) and, in so doing, to appreciate different models and meanings, considering also the role of gender, class, age, ethnicity and ancestry.
The Mediterranean diet and the food and wine cultures of Veneto will be used as case studies. Each student will work independently on a specific project using qualitative methodologies (i.e. interviews, network analysis, analysis of “typical” recipes, food maps) and a critical approach to selected academic literature. Eventually, they will draw an outline of research project based on a case-study analysis which they will present to the class.
Modalita' di esame: The final mark is made up of three components: (1) class participation; (2) individual project work based on a case-study analysis; (3) oral examination based on lectures contents and selected academic literature (journal articles, chapters in edited books) presented in the class.

The weighting of the three components will be notified at the beginning of the course.
Criteri di valutazione: (1) Participation: active and critical approach to lecture material and collective discussions.
(2) Individual project: relevance of the case-study; adequacy of selected methodologies; relevance of the theoretical framework; overall textual consistency and coordination; overall accuracy; autonomy of the proposed considerations; relevance of references used.
(3) Oral examination: knowledge of the topics; clarity and articulation in the exposition and knowledge of technical language; ability to present and discuss selected topics and to link them to the proposed literature in a critical way; understanding of the relationships between different topics.

Please note:
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 lecturers.
Contenuti: Part 1: “Italian food culture: a historical and anthropological approach”, with Prof. Fabrizio Ferrari:
(1) Italy: a cultural history of its people and their food.
(2) The history of Italian food-production.
(3) Multicultural menus
(4) Food and the religious calendar: feasting and fasting;
(5) Italian cultural models: localism and regionalism

Part 2: “Food, Wine and Society. A sociological approach”, with Prof. Giulia Storato:
(1) Social construction of feeding rules applied to Italian cuisine and Mediterranean diet(s);
(2) Social issues in the "2030 Agenda for Sustainable development". Global, national and local perspectives;
(3) Food and wine. Quality as social distinction;
(4) Food and wine cultures. Transitions within families and communities.
Attivita' di apprendimento previste e metodologie di insegnamento: Topics are presented through lectures and class discussion. Students will be invited to actively participate to class discussion and to present their own research outline and case-study to their peers.
Eventuali indicazioni sui materiali di studio:
Testi di riferimento:
  • Capatti, A., Montanari, M., & O’Healy, Á., Italian cuisine a cultural history. New York: Columbia University Press, 2003. Mandatory reading Cerca nel catalogo
  • Parasecoli, F. (2014)., Al dente. A history of food in Italy. London: Reaktion Books, 2014. Mandatory reading Cerca nel catalogo
  • Esterik, Penny : van; Counihan, Carole, Food and culture. A reader. London: Routledge, 2008. Optional supplementary reading Cerca nel catalogo
  • Wilkins, John; Hill, Shaun, Food in the ancient world. Malden, MA; Oxford: Blackwell, 2006. Optional supplementary reading Cerca nel catalogo
  • Garnsey, Peter, Food and society in classical antiquity. Cambridge: Cambridge University Press, 1999. Optional supplementary reading Cerca nel catalogo
  • United Nations, Transforming Our World: The 2030 Agenda for Sustainable Development. New York: --, 2015. Mandatory reading
  • Texler, M. - Segal,V.D. (eds), Gender and Food: From Production to Consumption and After. Bingley: Emerald Group Publishing, 2016. Mandatory reading: Bimbi, F. «From Unhealthy Satiety to Health-Oriented Eating [...]», pp. 89-115. Cerca nel catalogo
  • Counihan, C.M., Around the Tuscan tablefood, family, and gender in twentieth-century. London: Routledge, 2004. Mandatory reading Cerca nel catalogo
  • Black, R.E.; Ulin, R.C. (eds), Wine and culture. Vineyard to glass. London: Bloomsbury Academic, 2013. Mandatory reading Cerca nel catalogo
  • Warde, A. - Martens, L., Eating out. Social differentiation, consumption, and pleasure. Cambridge: Cambridge University Press, 2000. Optional supplementary reading Cerca nel catalogo

Didattica innovativa: Strategie di insegnamento e apprendimento previste
  • Lecturing
  • Case study
  • Interactive lecturing
  • Working in group
  • Utilizzo di video disponibili online o realizzati
  • Files e pagine caricati online (pagine web, Moodle, ...)

Didattica innovativa: Software o applicazioni utilizzati
  • Moodle (files, quiz, workshop, ...)

Obiettivi Agenda 2030 per lo sviluppo sostenibile
Fame Zero Salute e Benessere Istruzione di qualita' Uguaglianza di genere Lavoro dignitoso e crescita economica Ridurre le disuguaglianze Citta' e comunita' sostenibili Consumo e produzione responsabili