Ex cathedra lectures and guided visit in State Archives and library
The history of nutrition in Europe from the early Middle Ages to the present, with a focus on Italian food identity.
The course aims to provide students with the basic concepts and research methods to orient the study of food history, on the basis of reading of documentary sources. The historical reconstruction will cover European history, with a deepening about Italian history.
The student is deemed to acquire knowledge on:
1. the history and evolution of the gastronomic traditions at the national and international level;
2. the significance of food and eating habits in different cultures;
3. social dynamics and processes associated with the production, preparation and consumption of food and related socio-symbolic meanings.
a. M. Montanari, L’Europa a tavola. Storia dell’alimentazione dal Medioevo a oggi, Laterza, Bari 2008
b. M. Montanari, L’identità italiana in cucina, Laterza, Roma-Bari 2013
The examination consists in an interrogation, about 15 minutes, with two questions, one on the part a of the program, the other on the part b, aimed to assess the acquisition of key issues contained in the readings.
a. History of food in Europe, from Middle age to the present. Germanic and Roman traditions in the early Middle Ages, the triumph of spices, famines and food crises between the Middle Ages and the modern age, new American products, pasta, lean cooking, food storage and its industrialization
b. Italian identity in the kitchen. The delineation of an Italian food culture. Conservation and renewal, Pellegrino Artusi and his synthesis; the invention of regional cultures.
c. Guided visit to the State Archive of Foggia and Public library with analysis of documents or books relating to the history of food.