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
HISTORY OF FOOD AND AGRICULTURE
AVP7077921, A.A. 2018/19

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

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination HISTORY OF FOOD AND AGRICULTURE
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-IF0365-000ZZ-2018-AVP7077921-N0
Mandatory attendance No
Language of instruction Italian
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 DANILO GASPARINI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines M-STO/02 Modern History 7.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
3 Commissione a.a. 2019/20 01/12/2019 30/11/2020 GASPARINI DANILO (Presidente)
SCARPI PAOLO (Membro Effettivo)
ARMELLINI STEFANO (Supplente)
DE MARCHI MASSIMO (Supplente)
LOMOLINO GIOVANNA (Supplente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 GASPARINI DANILO (Presidente)
SCARPI PAOLO (Membro Effettivo)
DE MARCHI MASSIMO (Supplente)
LOMOLINO GIOVANNA (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GASPARINI DANILO (Presidente)
SCARPI PAOLO (Membro Effettivo)
DE MARCHI MASSIMO (Supplente)
LOMOLINO GIOVANNA (Supplente)

Syllabus
Prerequisites: Students must:
• have the knowledge to properly periodise history
• be able to use appropriate, specific vocabulary
• be able to read and interpret data, tables and graphs
• carry out bibliographical and documentary research, and engage with sources critically
• be able to carry out web searches on relevant sites
Target skills and knowledge: Students will gain understanding of the close connection between agriculture and food, and between food models and the management of agricultural resources across the centuries and in different cultures.
They will acquire a general understanding of the salient and decisive periods in the history of agriculture, from its origins to the present day, across a chronological and geographical trajectory, gradually shifting the focus from European agriculture to that of Italy and the Veneto.
Students will acquire knowledge of the basic elements of different food systems from the Neolithic era to the present day, with a particular focus on western models.
They will come to appreciate how every gastronomic and culinary practice is the outcome of a specific culture with its connection to the land and to history.
With the knowledge acquired, students will be able to evaluate the complexity of the current period.
Examination methods: All students, both attending and non-attending, will take a written exam consisting of:
• five open questions on the lecture course
• a worksheet on recommended specific readings
• Duration: 3 hours
Assessment criteria: • Knowledge of the contents of the lectures and reference texts
• Clarity of expression, ability to make critical, comparative analyses, ability to link processes, facts and developmental models.
• Participation: consistent attendance at lectures, interest and participation in discussions
Course unit contents: 1 CFU: Dal Paleolitico al Neolitico: caccia, raccolta, fuoco, domesticazione e agricoltura
1 CFU: Età Classica: Greci e Romani a tavola Dieta Mediterranea
1 CFU: Alto Medioevo: nascita del modello alimentare europeo, barbari vs civiltà, monachesimo, cucina e salute Medioevo: nutrire la città, pane e spezie e buone maniere
1 CFU: Rinascimento: lo scambio colombiano, il trionfo della cucina italiana, la stampa gastronomica
1 CFU: Settecento: cibi da fame (patata, polenta, pasta) vs cibi da élites (caffè e Ottocento: la scienza in cucina e la nascita della scienza cioccolato).
2 CFU: Novecento alimentare: le guerre, l’autarchia e il miracolo economico. Oggi: tra locale e globale.
Planned learning activities and teaching methods: • Lectures
• Follow-up seminars with chef Anna Maria Pellegrino
• Educational events and visits
Additional notes about suggested reading: • Lecture slides will be posted on the Moodle Platform
• Recommended texts, readings handed out during lectures
• Films & videos
Textbooks (and optional supplementary readings)
  • J.L. Flandrin-M.Montanari, Storia dell'alimentazione. Bari-Roma: Laterza, 1996. Cerca nel catalogo
  • AA.VV. (A.Capatti - A.De Bernardi- A.Varni, L’alimentazione - Storia d’Italia- Annali 13. Torino: Einaudi, 1998.
  • C. Fschler, L'onnivoro - Il piacere di mangiare nella storia e nella scienza. Milano: Mondadori, 1992.
  • J.Diamond, Armi, acciaio e malattie. Breve storia del mondo degli ultimi tredicimila anni. Torino: Einaudi, 2006. Cerca nel catalogo
  • P. Malanima, Uomini, risorse, tecniche nell’economia europea dal X al XIX secolo. Milano: Bruno Mondadori, 2003.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Concept maps
  • 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 Responsible Consumption and Production Climate Action Life on Land