AVP5070068, A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
AV2190, ordinamento 2015/16, A.A. 2016/17
Crediti formativi 6.0
Denominazione inglese FOOD, WINE AND SOCIETY
Sito della struttura didattica
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning
Obbligo di frequenza No
Lingua di erogazione INGLESE

Altri docenti FRANCA BIMBI

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative SPS/07 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
Ore Studio
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

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

Commissioni d'esame
Commissione Dal Al Membri
2 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GUSMEROLI PAOLO (Presidente)
BIMBI FRANCA (Membro Effettivo)
ZAGO MICHELA (Supplente)
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 SEGALLA SILVIA (Presidente)
BIMBI FRANCA (Membro Effettivo)

Prerequisiti: Knowledge of the main concepts related to cultural studies on food is not mandatory but useful for a better understanding of the topics presented in this course.
Conoscenze e abilita' da acquisire: Students will be able to understand and analyze from a sociological, and social, point of view key concepts of food and wine cultures, with their relationships, such as tradition, cultural heritage, intake, nutrition, diet, typicality, local food, biodiversity, safety, security, sustainability. Also, they will learn to observe the feeding practices of specific contexts (i.e. family, restaurant, social and personal networks) highlighting different model and meanings, especially by a gender, class, age and ethnic standpoint. Mediterranean diet and the food cultures of Veneto will be used as case studies. Beside this, each student will be invited to work independently on a specific case using qualitative methodologies (i.e. interviews, network analysis, analysis of “typical” recipes, food maps). Students will also be invited to improve their capacity to discuss some articles on specific topics, developing an outline of research projects based on a case-study analysis and to present them with the class.
Modalita' di esame: The final mark is made up of three component: class participation, individual project work based on a case-study analysis; oral examination on articles and part of book presented in the class work. Weight of the three components will be provided at the beginning of the lectures.
Criteri di valutazione: Participation: active and critical attitude in lectures and participation to collective discussion.
Individual project work: relevance of the case-study; adequacy of the methodologies; pertinence of the conceptual framework; overall consistency and coordination of the text; overall accuracy; autonomy of the proposed considerations; pertinence of the references.
Oral exam: knowledge of the topics, correct use of the language; capacity to present and discuss topics and to refer to the proposed literature in a critical way; understanding of the relationships among different topics.
Contenuti: tot 6 credits
1. Mediterranean Food, Mediterranean Cuisine, Mediterranean Diet(s).
Food and Gender. European Transitions on Family, Nutrition and Health.
2. Social Construction of Feeding rules, Tradition, Heritage and myths.
3.Food as Social Distinction within Rural vs. Urban Contexts and vice versa.
Italian Cuisine: Recipes as Social Maps
Food and Biodiversity. “Reality”, Re-discovery and Social Constructions
4. Wine Cultures, Transitions within Family Companies and International Markets
5. Food and Sustainability: New Communitarian Contexts.
6. Food safety and security. Individual and Collective Perspectives in a Global World.
Attivita' di apprendimento previste e metodologie di insegnamento: The topics are presented through lectures (ppt presentations) and class discussion. Insight of the topic are provided by food researchers lectures. Students will be invited to participate actively to class discussion and to present their own research outline and case-study to their colleagues
Eventuali indicazioni sui materiali di studio: PPT presentations and a list of readings will be provided and made available in the Moodle Platform of the School.
Testi di riferimento:
  • Esterik, Penny : van; Counihan, Carole, Food and culturea readeredited by Carole Counihan and Penny Van Esterik. New York: Taylor&Francis., 2013.
  • Helstosky, Carol, Food culture in the Mediterranean. Westport: Greenwood Pub. Group, 2009.
  • Sloan, Philip, and Legrand Willy, The Routledge Handbook of Sustainable Food and Gastronomy. Oxford: Taylor&Francis, 2015.