First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
ANTHROPOLOGY OF FOOD
AVP3050145, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2015/16

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination ANTHROPOLOGY OF FOOD
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge MICHELA ZAGO M-STO/06

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines M-STO/06 History of Religions 6.0

Mode of delivery (when and how)
Period Second semester
Year 3rd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Syllabus
Prerequisites: None.
Target skills and knowledge: Students will acquire the critical skills and knowledge to analyze the food behaviour in relation to the cultural contexts, according to the methodology of history of religions and anthropology. They will identify and critically analyse the basic connection between food and identity which emerges from ethnographic, literary and cinematographic documents.
Examination methods: Oral examination.
Assessment criteria: The evaluation of the preparation of the student will be based on the comprehension of the topics, on the acquisition of the concepts and methodologies proposed and the ability to apply them independently and critically.
Course unit contents: According to the historico-religious and anthropological perspective, the course focuses on food behaviours from antiquity to the contemporary world, with special attention to: the taxonomies, interdictions and choices of food in relation to cultural and religious models; the relationship between human and divine food and between food and social body; food as a constitutive element of the creation and reproduction of local, regional and national identities; the notions of taste and distaste.
Planned learning activities and teaching methods: Lectures.
Workshop.
Additional notes about suggested reading: Students attending the course:
Textbooks:
- A. Capatti – M. Montanari, "Italian cuisine. A cultural history", New York, Columbia University Press, 2003 (compulsory reading)
- G. Prezzolini, "A history of spaghetti and cooking for: Spaghetti Dinner", New York, Abelard-Schuman, 1955 (compulsory reading)
Extra needed readings will be available in Moodle.

Non-attending students:
Textbooks:
- A. Capatti – M. Montanari, "Italian cuisine. A cultural history", New York, Columbia University Press, 2003 (compulsory reading)
- G. Prezzolini, "A history of spaghetti and cooking for: Spaghetti Dinner", New York, Abelard-Schuman, 1955 (compulsory reading)
One book chosen from the following list:
- Marcello Massenzio, Sacro e identità etnica. Senso del mondo e linea di confine, Milano, FrancoAngeli.
- Alessandra Guigoni, Antropologia del mangiare e del bere, Altravista, Torrazza Coste (PV), 2009.
Extra needed readings: please contact the teacher.
Textbooks (and optional supplementary readings)
  • G. Prezzolini, Maccheroni & c.. Milano: Longanesi (o ediz. successive: Rusconi), 1957. Obbligatorio (è possibile scegliere tra la versione inglese e quella italiana). Libro di difficile reperibilità: rivolgersi alla docente. Cerca nel catalogo
  • Capatti, A. - Montanari, M., La cucina italiana. Storia di una cultura. Bari: Laterza, 1999. Obbligatorio (è possibile scegliere tra l'originale in italiano e la traduzione inglese) Cerca nel catalogo
  • Massenzio, M., Sacro e identità etnica. Senso del mondo e linea di confine. Milano: FrancoAngeli, --. Facoltativo per gli studenti frequentanti; possibile opzione per gli studenti non frequentanti. Cerca nel catalogo
  • Guigoni, A., Antropologia del mangiare e del bere. Torrazza Coste (PV): Altravista, --. Facoltativo per gli studenti frequentanti; possibile opzione per gli studenti non frequentanti. Cerca nel catalogo
  • Accorsi, M. G., Personaggi letterari a tavola e in cucina. Dal giovane Werther a Sal Paradiso. Palermo: Sellerio, --. Facoltativo. Cerca nel catalogo
  • C. Fischler, L'onnivoro. Milano: Mondadori, 1992. Facoltativo. Libro di difficile reperibilità: rivolgersi alla docente. Cerca nel catalogo