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: INSIGHTS FROM ABROAD
AVP8084717, 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
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Number of ECTS credits allocated 6.0
Type of assessment Evaluation
Course unit English denomination FOOD AND WINE: INSIGHTS FROM ABROAD
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 CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in ITALIAN FOOD AND WINE

Lecturers
Teacher in charge ALAN TAGORE BAKALINSKY

Mutuated
Course unit code Course unit name Teacher in charge Degree course code
AVP8084717 FOOD AND WINE: INSIGHTS FROM ABROAD ALAN TAGORE BAKALINSKY AV2190

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Other -- -- 6.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 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: The course has no prerequisites.
Target skills and knowledge: This course is largely a study of the history of wine, from its accidental discovery and refinement through today, with a focus on the role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure. Lectures will focus on how “traditional” practices arise, develop, and change in the world of wine. Over time the origins for many traditional winemaking and grape growing practices seem to have acquired an almost divine aura that distorts more humble beginnings that likely reflect common sense choices based on available materials and know-how. “Traditional” and “newfangled” approaches will be deliberately juxtaposed in lectures to encourage students to question why certain practices are adopted, discarded, or avoided. In addition, the course will contrast American food culture with Italian food culture with respect to attitudes, consumption patterns, health, political, and economic considerations. Key differences will be highlighted.
Examination methods: Three written exams will be given, each covering about a third of the course material. The final exam will not be comprehensive, but will cover the final third of the course.
Assessment criteria: Students will be assessed based on their ability 1) to provide examples of the
agricultural, economic, scientific and social significance of wine throughout history, 2)
to rationalize different attitudes towards wine, their basis, and legal and social
consequences, and 3) to describe the basic process of winemaking from grape growing
to bottling.
Course unit contents: Origins of winemaking, patterns of consumption and production today, winemaking basics, microbial basis for fermentation—historical aspects, attitudes towards wine consumption, wine packaging throughout history, wine and health, wine appreciation, the roles of happenstance in creating wine types; Italian food culture as seen through American eyes, key differences between Italian and American attitudes and behavior towards food and food consumption; health-related, economic and political aspects of food.
Planned learning activities and teaching methods: The course will consist of lectures and class discussions.
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php


No textbook is required. All readings and related materials will be provided by the instructor.
Textbooks (and optional supplementary readings)