Ex cathedra lessons.
Summary on the history of food in Europe from the Middle Ages to today with an in-depth study of food cultures in the continental Mezzogiorno in the contemporary age.
The course aims to provide the students with the basics and research methodologies to orientate themselves in the study of the history of food, on a cultural, economic and social level, and to convey their awareness of the historicity of practices related to food and its preparation. The historical reconstruction work will cover a profile of European history and a deepening of Southern Italy history, both conducted on the basis of recent bibliography.
Knowledge and unsterstanding:
The student is believed to be able to acquire knowledge.
1. the history and evolution of gastronomic traditions at national and international level, with particular attention to the southern context.
2. the meaning of food and eating habits in different cultures;
3. social dynamics and processes connected with the production, preparation and consumption of food and the associated socio-symbolic meanings.
- Ability to apply knowledge and understanding –
At the end of the course, the student must be able to evaluate the historicity of food and cuisine, the result of new contributions and different forms of cultural mix. He must be able to build new and integrated skills in dealing with systems of communication linked to food practices in contexts of food and wine tourism development, starting from the revitalization of traditional knowledge related to food.
- Autonomy of judgment
Through the study, the student will be able to evaluate presumed identity and traditional values of some practices related to food and cooking with great autonomy and critical ability. It will also be able to catch cultural contaminations, beyond trivializing stereotypes.
- The course aims to allow the student to acquire an adequate command of technical language and specialized terminology; the development of communication skills, both oral and written, will favor a more effective enhancement of the food and wine proposal.
- Learning ability
- The learning ability will be stimulated through classroom discussion and intermediate verification tests that allow students to more effectively metabolize the study materials
M. Montanari, L’Europa a tavola. Storia dell’alimentazione dal Medioevo a oggi, Laterza, Roma-Bari, 2004.
V. Teti, Le culture alimentari nel Mezzogiorno continentale in età contemporanea, in Storia d’Italia. Annali 13. L’alimentazione, Einaudi, Torino 1998, pp. 63-165.
Oral exam, lasting 20 minutes, with two questions, one on the first part of the program, the other on the second, aimed at ascertaining the knowledge of the topic studied and the student's ability to pinpoint the fundamental concepts. On the first part of the program, at two thirds of the course, the opportunity to take a written exemption will be offered.
4 credits will be dedicated to the first part of the course, relating to the synthesis of the history of European food; to the study of food cultures in southern Italy the remaining 2 credits.