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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

FEEDING HISTORY
cod. 1005134

Academic year 2012/13
3° year of course - Second semester
Professor
Academic discipline
Economia ed estimo rurale (AGR/01)
Field
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

Knowledge of the hystory of food and of the development of food culture.

Prerequisites

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Course unit content

History of nutrition from antiquities to the contemporary age. The birth of agriculture. The myths of the foundation. The plants and the civilizations. Food as a product of culture as for it is produced, it is made/transformed, it is consumed. The invention of the cuisine. The meeting between greek-roman culture and barbaric culture. The birth of an European food model. The formation of taste. Taste as a cultural and social product. Oral and written cuisine. Language and grammar of food. The recipe books. Interaction between material and intellectual history.

Full programme

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Bibliography

CAPATTI A., MONTANARI M., Italian cuisine. A cultural history, New York, Columbia University Press, 2003.
MONTANARI M., The culture of food, Oxford UK/Cambridge USA, Blackwell, 1994 (paperback 1996
MONTANARI M., Food is culture, New York, Columbia University Press, 2006

Teaching methods

Oral lessons.

Assessment methods and criteria

The final examination will be oral and it will be focussed on the different topic discussed during the course.

Other information

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