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 AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY
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
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2019/20
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY
Website of the academic structure https://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/
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 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 First semester
Year 1st Year
Teaching method frontal

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

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2015 course timetable

Syllabus
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.
Students will learn to work in group and individually, and to present their work and reflections in a sophisticated and informed way.
Examination methods: Class attendance and participation (30%)
Written examination (70%)
Assessment criteria: The final mark is made up of two components:
(1) class attendance and participation to group work
(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.
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) 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 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
  • 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.
  • Counihan, C.M., Around the Tuscan tablefood, family, and gender in twentieth-century. London: Routledge, 2004. Mandatory reading
  • Black, R.E.; Ulin, R.C. (eds), Wine and culture. Vineyard to glass. London: Bloomsbury Academic, 2013. Mandatory reading
  • 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
  • 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