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. 2019/20

Informazioni valide per gli studenti immatricolati nell'A.A. 2019/20

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. 2019/20
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Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY
Sito della struttura didattica https://www.agrariamedicinaveterinaria.unipd.it/
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2019-AV2190-000ZZ-2019-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 Primo 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 30/09/2019
Fine attività didattiche 18/01/2020
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)

Syllabus
Prerequisiti: None
Conoscenze e abilita' da acquisire: At the end of the course, students should be able to understand and analyse 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.
Students will learn to work in group and individually, and to present their work and reflections in a sophisticated and informed way.
Modalita' di esame: Attending students:
- Class attendance and participation (30%)
- Written examination (70%)

Non-attending students (less than 70% overall attendance)
- Written examination (100%)
Criteri di valutazione: The final mark is made up of two components:
(1) class attendance and participation to debates, presentations, Q&A, critical investigations, etc.
(2) written examination based on lectures contents and selected academic literature (journal articles, chapters in edited books) presented in the class. The exam is divided in two sections:
Section A: multiple-choice;
Section B: open-ended questions.
Non-attending students will be assessed by means of written examination based on textbooks (see below).
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) Food and the religious calendar: feasting and fasting;
(4) Italian cultural models: localism and regionalism.

Part 2: “Food, Wine and Society. A sociological approach”, with Prof. Giulia Storato:
(1) Food and wine cultures. Transitions within and through families and societies
(2) The social construction of quality and place in food and wine production
(3) Social issues and intersectionality within “2030 Agenda for Sustainable development”: global, national and local perspectives
(4) Mediterranean Diet(s): history, myths, and representations
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 results from group activities.
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 for non-attending students only Cerca nel catalogo
  • Esterik, Penny : van; Counihan, Carole, Food and culture. A reader. London: Routledge, 2008. Mandatory reading (only chapters 3, 4, 5 and 6) 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
  • 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
  • Grasseni C., Seeds of Trust. Italy's Gruppi di Acquisto Solidale (Solidarity Purchase Group). Journal of Political Ecology: --, 2014. Mandatory reading Cerca nel catalogo
  • Thoms, U., "From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe”, European History Online. --: --, 2011. Mandatory reading for non-attending students only

Didattica innovativa: Strategie di insegnamento e apprendimento previste
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Working in group
  • Peer feedback

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

Obiettivi Agenda 2030 per lo sviluppo sostenibile
Salute e Benessere Istruzione di qualita' Consumo e produzione responsabili La vita sulla Terra