First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
FOOD, WINE AND SOCIETY
AVP5070068, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD, WINE AND SOCIETY
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 PAOLO GUSMEROLI

Mutuated
Course unit code Course unit name Teacher in charge Degree course code
AVP7080218 FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY PAOLO GUSMEROLI AV2190

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines SPS/07 General Sociology 6.0

Mode of delivery (when and how)
Period First semester
Year 2nd 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 02/10/2017
End of activities 19/01/2018

Syllabus
Prerequisites: Knowledge of the main concepts related to cultural studies on food and wine are not mandatory but useful for a better understanding of the topics presented in this course.
Target skills and knowledge: 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, typicality, taste, quality, cultural heritage, terroir, 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 and wine 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.
Examination methods: 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.
Assessment criteria: 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.

Attending students will be assessed on mandatory readings and their work during the course.

Non attending students will be assessed on mandatory readings and further readings to be agreed with the Professor.
Course unit contents: 1. Mediterranean Food, Mediterranean Cuisine, Mediterranean Diet(s).
2. Social Construction of Feeding rules, Tradition, Heritage and Myths.
3. Food and Wine. Quality as Social Distinction
4. Wine Cultures, Transitions within Family Companies and International Markets
5. Nutrition, safety and security. Perspectives in a Global World.
Planned learning activities and teaching methods: 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
Additional notes about suggested reading: a list of readings will be provided and made available in the Moodle Platform of the School.

Among the optional readings:

Warde A.
2016 The practice of eating, Cambridge, Polity Press.

Barbera F., Audifreddi S.
2012 «In Pursuit of Quality. The Institutional Change of Wine Production Market in Piedmont», in SociologiaRuralis, 52, 3: 311-331.

Gusmeroli P.
2016 Le eredi. Aziende vinicole di padre in figlia, Guerini, Milano.

Segalla S.
2016 Le radici del cibo. Donne, traiettorie, passaggi d'epoca, Guerini, Milano.

Bimbi F., Rimoldi, L. (a cura di)
2017 Cibo e vino. Tra illusioni di memorie condivise e ricerca della qualità, special issue su Archivio Antropologico Mediterraneo, anno XX, n.19 (1).
Textbooks (and optional supplementary readings)
  • Counihan C., Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence. New York ; London: Routledge, 2004. Obligatory Cerca nel catalogo
  • Black R., Ulin R.C.
(eds.), Wine and Culture: Vineyard to Glass. London: Bloomsbury Academic, 2013. Obligatory
  • Bimbi F., From Unhealthy Satiety to Health-Oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness. --: --, 2016. Obligatory