First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7080218, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2018/19
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction English
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

Teacher in charge FABRIZIO FERRARI M-STO/06
Other lecturers GIULIA STORATO 000000000000

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines M-STO/06 History of Religions 4.0
Educational activities in elective or integrative disciplines SPS/07 General Sociology 4.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Lecture 8.0 64 136.0 No turn

Start of activities 25/02/2019
End of activities 14/06/2019
Show course schedule 2019/20 Reg.2015 course timetable

Examination board
Board From To Members of the board
3 Commissione a.a. 2019/20 01/12/2019 30/11/2020 FERRARI FABRIZIO (Presidente)
STORATO GIULIA (Membro Effettivo)
BIMBI FRANCA (Supplente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 FERRARI FABRIZIO (Presidente)
STORATO GIULIA (Membro Effettivo)
BIMBI FRANCA (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GUSMEROLI PAOLO (Presidente)
ZAGO MICHELA (Membro Effettivo)
BIMBI FRANCA (Supplente)

Prerequisites: None
Target skills and knowledge: At the end of the course, students should be able to understand and analyze from a historical, anthropological and sociological point of view key concepts in relation to Italian food and wine history, peculiarity, taste, quality, cultural heritage, biodiversity, safety and sustainability.
They will learn to observe Italian eating habits within specific contexts (i.e. household, restaurant, social and personal networks) and, in so doing, to appreciate different models and meanings, considering also the role of gender, class, age, ethnicity and ancestry.
The Mediterranean diet and the food and wine cultures of Veneto will be used as case studies. Each student will work independently on a specific project using qualitative methodologies (i.e. interviews, network analysis, analysis of “typical” recipes, food maps) and a critical approach to selected academic literature. Eventually, they will draw an outline of research project based on a case-study analysis which they will present to the class.
Examination methods: The final mark is made up of three components: (1) class participation; (2) individual project work based on a case-study analysis; (3) oral examination based on lectures contents and selected academic literature (journal articles, chapters in edited books) presented in the class.

The weighting of the three components will be notified at the beginning of the course.
Assessment criteria: (1) Participation: active and critical approach to lecture material and collective discussions.
(2) Individual project: relevance of the case-study; adequacy of selected methodologies; relevance of the theoretical framework; overall textual consistency and coordination; overall accuracy; autonomy of the proposed considerations; relevance of references used.
(3) Oral examination: knowledge of the topics; clarity and articulation in the exposition and knowledge of technical language; ability to present and discuss selected topics and to link them to the proposed literature in a critical way; understanding of the relationships between different topics.

Please note:
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 lecturers.
Course unit contents: Part 1: “Italian food culture: a historical and anthropological approach”, with Prof. Fabrizio Ferrari:
(1) Italy: a cultural history of its people and their food.
(2) The history of Italian food-production.
(3) Multicultural menus
(4) Food and the religious calendar: feasting and fasting;
(5) Italian cultural models: localism and regionalism

Part 2: “Food, Wine and Society. A sociological approach”, with Prof. Giulia Storato:
(1) Social construction of feeding rules applied to Italian cuisine and Mediterranean diet(s);
(2) Social issues in the "2030 Agenda for Sustainable development". Global, national and local perspectives;
(3) Food and wine. Quality as social distinction;
(4) Food and wine cultures. Transitions within families and communities.
Planned learning activities and teaching methods: Topics are presented through lectures and class discussion. Students will be invited to actively participate to class discussion and to present their own research outline and case-study to their peers.
Textbooks (and optional supplementary readings)
  • Capatti, A., Montanari, M., & O’Healy, Á., Italian cuisine a cultural history. New York: Columbia University Press, 2003. Mandatory reading Cerca nel catalogo
  • Parasecoli, F. (2014)., Al dente. A history of food in Italy. London: Reaktion Books, 2014. Mandatory reading Cerca nel catalogo
  • Esterik, Penny : van; Counihan, Carole, Food and culture. A reader. London: Routledge, 2008. Optional supplementary reading Cerca nel catalogo
  • Wilkins, John; Hill, Shaun, Food in the ancient world. Malden, MA; Oxford: Blackwell, 2006. Optional supplementary reading Cerca nel catalogo
  • Garnsey, Peter, Food and society in classical antiquity. Cambridge: Cambridge University Press, 1999. Optional supplementary reading Cerca nel catalogo
  • United Nations, Transforming Our World: The 2030 Agenda for Sustainable Development. New York: --, 2015. Mandatory reading
  • Texler, M. - Segal,V.D. (eds), Gender and Food: From Production to Consumption and After. Bingley: Emerald Group Publishing, 2016. Mandatory reading: Bimbi, F. «From Unhealthy Satiety to Health-Oriented Eating [...]», pp. 89-115. Cerca nel catalogo
  • Counihan, C.M., Around the Tuscan tablefood, family, and gender in twentieth-century. London: Routledge, 2004. Mandatory reading Cerca nel catalogo
  • Black, R.E.; Ulin, R.C. (eds), Wine and culture. Vineyard to glass. London: Bloomsbury Academic, 2013. Mandatory reading Cerca nel catalogo
  • Warde, A. - Martens, L., Eating out. Social differentiation, consumption, and pleasure. Cambridge: Cambridge University Press, 2000. Optional supplementary reading Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Interactive lecturing
  • Working in group
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Quality Education Gender Equality Decent Work and Economic Growth Reduced Inequalities Sustainable Cities and Communities Responsible Consumption and Production