First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7080218, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Website of the academic structure
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

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 First 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 30/09/2019
End of activities 18/01/2020
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)

Prerequisites: None
Target skills and knowledge: At the end of the course, students should be able to understand and analyse 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.
Students will learn to work in group and individually, and to present their work and reflections in a sophisticated and informed way.
Examination methods: Attending students:
- Class attendance and participation (30%)
- Written examination (70%)

Non-attending students (less than 70% overall attendance)
- Written examination (100%)
Assessment criteria: The final mark is made up of two components:
(1) class attendance and participation to debates, presentations, Q&A, critical investigations, etc.
(2) written examination based on lectures contents and selected academic literature (journal articles, chapters in edited books) presented in the class. The exam is divided in two sections:
Section A: multiple-choice;
Section B: open-ended questions.
Non-attending students will be assessed by means of written examination based on textbooks (see below).
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) Food and the religious calendar: feasting and fasting;
(4) Italian cultural models: localism and regionalism.

Part 2: “Food, Wine and Society. A sociological approach”, with Prof. Giulia Storato:
(1) Food and wine cultures. Transitions within and through families and societies
(2) The social construction of quality and place in food and wine production
(3) Social issues and intersectionality within “2030 Agenda for Sustainable development”: global, national and local perspectives
(4) Mediterranean Diet(s): history, myths, and representations
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 results from group activities.
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 for non-attending students only Cerca nel catalogo
  • Esterik, Penny : van; Counihan, Carole, Food and culture. A reader. London: Routledge, 2008. Mandatory reading (only chapters 3, 4, 5 and 6) 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
  • 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
  • Grasseni C., Seeds of Trust. Italy's Gruppi di Acquisto Solidale (Solidarity Purchase Group). Journal of Political Ecology: --, 2014. Mandatory reading Cerca nel catalogo
  • Thoms, U., "From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe”, European History Online. --: --, 2011. Mandatory reading for non-attending students only

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Working in group
  • Peer feedback

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

Sustainable Development Goals (SDGs)
Good Health and Well-Being Quality Education Responsible Consumption and Production Life on Land