Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
FOOD AND WINE: INSIGHTS FROM ABROAD
AVP8084717, A.A. 2019/20

Informazioni valide per gli studenti immatricolati nell'A.A. 2019/20

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. 2019/20
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Crediti formativi 6.0
Tipo di valutazione Giudizio
Denominazione inglese FOOD AND WINE: INSIGHTS FROM ABROAD
Sito della struttura didattica https://www.agrariamedicinaveterinaria.unipd.it/
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo NON è possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta Insegnamento riservato SOLO agli iscritti al corso di ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA

Docenti
Responsabile ALAN TAGORE BAKALINSKY

Mutuazioni
Codice Insegnamento Responsabile Corso di studio
AVP8084717 FOOD AND WINE: INSIGHTS FROM ABROAD ALAN TAGORE BAKALINSKY AV2190

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
ALTRO Altre conoscenze utili per l'inserimento nel mondo del lavoro -- 6.0

Organizzazione dell'insegnamento
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Tipo ore Crediti Ore di
didattica
assistita
Ore Studio
Individuale
LEZIONE 6.0 48 102.0

Calendario
Inizio attività didattiche 30/09/2019
Fine attività didattiche 18/01/2020
Visualizza il calendario delle lezioni Lezioni 2019/20 Ord.2015

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: