Learning objectives
At the end of the course the student will be familiar with the outline of the History of Graphic Design. The student will acquire the basic tools to understand and communicate with specific terms the evolution of narrative models and the languages used in graphic production of the food industry.
Prerequisites
For the specificity of the topics discussed attendance is strongly recommended, especially to students who come from higher studies in which History of Art is not among the subjects taught.
Course unit content
An outline of the History of Graphic Design from the second half of the 19th century to the Second World War; particular attention will be paid to the events of Italian production and the role of photographic medium.
Through case studies, identification of narrative models and languages adopted in graphic production intended to define the image of the food industry.
Bibliography
For students who have attended lectures:
•Daniele Baroni e Maurizio Vitta, Storia del Design Grafico, Milano, Longanesi, 2003.
•Notes and course materials (slides and texts discussed during the lectures and provided by the lecturer).
For students who haven’t attended lectures:
•Daniele Baroni e Maurizio Vitta, Storia del Design Grafico, Milano, Longanesi, 2003.
•Leonardo Passarelli, “Grafica e cibo si incontrano: alcuni casi esemplari tra XIX e XX secolo”, in Germano Celant (ed. by), Arts & Foods. Rituali dal 1851, catalogue of the exhibition, Triennale di Milano, 9 April – 1 November 2015, Milano, Electa, 2015, pp. 522-532.
•Mario Piazza, “A Dash of Bitter and Half a Dash of Sweet. Graphics and Advertising in Posters for Beverages”, in Mario Piazza e Alessandro Bellenda, Eat & Drink in Italian Advertising 1890-1970, Milano, Silvana Editoriale, 2014, pp. 6-29.
•Elena Fava, “Il gusto delle figurine”, in Figurine di Gusto. Delizie per la gola e gli occhi dalla natura all’industria, catalogue of the exhibition ed. by Alberto Capatti, Modena, Palazzina dei Giardini e Museo della Figurina, 8 August 2015 – 21 February 2016, Modena, Franco Cosimo Panini, 2015, pp. 214-223.
Teaching methods
Lectures for which attendance and active participation of students are recommended; supplementary educational activities (guided tours, workshop) useful for deeper knowledge of the topics covered.
Assessment methods and criteria
Oral examination consisting of three questions based on the program. The final score is calculated based on the arithmetic mean of the marks obtained in each answer. For attending students tests are planned in itinere.
