Insegnamento
FOOD AND WINE: PERSPECTIVES FROM ABROAD
AVP5070083, A.A. 2016/17

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. 2016/17
1123872
Crediti formativi 6.0
Denominazione inglese FOOD AND WINE: PERSPECTIVES FROM ABROAD
Sito della struttura didattica http://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=2016-AV2190-000ZZ-2015-AVP5070083-N0
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile ALAN TAGORE BAKALINSKY

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/16 6.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso II Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 01/10/2016
Fine attività didattiche 20/01/2017

Commissioni d'esame
Commissione Dal Al Membri
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BAKALINSKY ALAN TAGORE (Presidente)
CURIONI ANDREA (Membro Effettivo)
MARANGON MATTEO (Supplente)

Syllabus
Prerequisiti: The course has no prerequisites.
Conoscenze e abilita' da acquisire: This course is largely a study of the history of wine, from its accidental discovery and refinement through today, with a focus on the role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure. Lectures will focus on how “traditional” practices arise, develop, and change in the world of wine. Over time the origins for many traditional winemaking and grape growing practices seem to have acquired an almost divine aura that distorts more humble beginnings that likely reflect common sense choices based on available materials and know-how. “Traditional” and “newfangled” approaches will be deliberately juxtaposed in lectures to encourage students to question why certain practices are adopted, discarded, or avoided. In addition, the course will contrast American food culture with Italian food culture with respect to attitudes, consumption patterns, health, political, and economic considerations. Key differences will be highlighted.
Modalita' di esame: Three written exams will be given, each covering about a third of the course material. The final exam will not be comprehensive, but will cover the final third of the course.
Criteri di valutazione: Students will be assessed based on their ability 1) to provide examples of the
agricultural, economic, scientific and social significance of wine throughout history, 2)
to rationalize different attitudes towards wine, their basis, and legal and social
consequences, and 3) to describe the basic process of winemaking from grape growing
to bottling.
Contenuti: Origins of winemaking, patterns of consumption and production today, winemaking basics, microbial basis for fermentation—historical aspects, attitudes towards wine consumption, wine packaging throughout history, wine and health, wine appreciation, the roles of happenstance in creating wine types; Italian food culture as seen through American eyes, key differences between Italian and American attitudes and behavior towards food and food consumption; health-related, economic and political aspects of food.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will consist of lectures and class discussions.
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

No textbook is required. All readings and related materials will be provided by the instructor.
Testi di riferimento: