no prerequisite is required
The course of 6 cfu consist of lectures: 4 cfu (32 hours)
workshop: 0.5 cfu (4 hours)
laboratory activities: 1.5 cfu (18 hours)
The course aims to introduce students to the study of the anthropology of food. It will be divided into two parts
Part I (4 cfu) will be introduced the main anthropological studies of food, with particular reference to:
-cultural, symbolic and relational aspects related to food, food and rituals, gastronationalism, territorial identity and food, typical local products, typical products on a global scale , migration and nutrition
Part II (2 cfu) will be focuses particularly on gastronomic tourism, neoruralism, food activism
The course aims to:
Ob. 1 Outlining the main anthropological theories on anthropology of food;
Ob. 2. Provide the main methodologies of ethnography of food heritage
ob 3. Understanding the anthropological concept of socio-cultural dimention of food;
Ob. 4. Describe the transformations of food regimes in the contemporary world;
Ob. 5. Understanding the social and symbolic cultural dimension of food;
Ob. 6. Develop the analysis on the economic and political dimension of food as social heritage;
Ob. 7. Development of personal opinions on the issues dealt during the course and attitudes critical analysis of social issues;
Ob. 8. Capacity to apply the skills acquired to the analysis of local and global sociocultural contexts, with specific reference to the main themes of the course;
Ob. 9. Analysis of the contexts of anthropological application and subsequent professional development with particular reference to anthropology of food;
Ob. 10 Design research in the field of food heritage and gastronomic tourism;
Ob. 11 Communicating research results.
At the end of the course the student must be able to know the theoretical frameworks of the anthropological debate relating to food and nutrition and to use the methodological and theoretical tools of ethnographic research on nutrition.
Furthermore, the complex of competences specified below will allow them to reflect analytically on the processes for the globalization process on food heritage, and gastronomic tourism
Knowledge and understanding:
-Acquire knowledge of the main concepts and research topics on anthropological of food and gastronomic tourism.
Ability to applying knowledge and understanding
- Ability to apply the epistemological and theoretical frameworks of the anthropology of nutrition ;
- Acquire knowledge on the debate concerning research methods related to food and gastronomic tourism
Autonomy of judgment:
-Formation of a critical and independent thought on the topics dealt with and aptitude for critical reading of problems;
-Ability to select and apply the theoretical tools that allow to analyze specific issues related to nutrition
- Ability to develop a critical reading of texts, images, speeches, and to connect the competences deriving from the assumption of an anthropological perspective.
-Ability to interact in the peer group and with the teacher on the issues dealt
- Ability to express critical judgments on the topics, both in terms of language and specialized terminology;
-Ability to formulate hypotheses, projects and application proposals for knowledge and skills;
Knowledge and understanding
–Ability to develop specific skills useful for reading the phenomena of international heritization of food (UNESCO);
-Development of advanced skills on anthropology of food, both theoretical and methodological, as well as a method of study and definition of project proposals directly applicable in professional experience;
• Knowing how to access national and international databases to search for information for the reference literature;
• They will be stimulated through power point presentations and discussions in the classroom as well as from integrative didactic supports (audiovisual and documentary materials) in order to experiment the application skills.
1) Teti, V. (2015), Fine Parto, Torino: Einaudi;
2) Koensler A., Meloni P., Antropologia dell’alimnetazione. Produzione, consumo, movimenti sociali,
3) Moro, E. (2014), La dieta Mediterranea, Mito e storia di uno stile di vita. Bologna: Il Mulino (cap. III)
The examination consists of oral examination that aimed to verifying the preparation of the students in terms of knowledge, learning ability and understanding. The oral test will take into account the issue proposed during the course.
The duration of the oral examination is about 30 minutes and consist in 4 questions. The measurement will be expressed in thirtieths
Knowledge of conceptual and theoretical frameworks for the analysis of the cultural, social, symbolic, political and economic dimensions of food.
- knowledge of the key concepts of food anthropology and analysis methodologies.
- Relationship between local identity and gastronomic heritage, typical local products: 4 cfu
Mediterranean diet, phenomena of neoruralism, food activism, local, national and transnational scale (Unesco) of food heritage: 2 CFU