Learning objectives
Acquire the fundamentals of the variety of Italian linguistics and its historical development.
Prerequisites
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Course unit content
<br />The first unit (unit A, 5 CFU) is an introductory course to provide a basic overview of the variety within Italian and its dialects, with special emphasis on some of the crucial points in the relationship between language and dialects in Italian linguistic history. <br />
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The second unit (unit B, 5 CFU) is a specialised course. <br />
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Course title: Language and cuisine at the Farnese court <br />
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The course focuses on aspects of lexicon, but also phonetics and morphology of the language used in two recipe books from the Farnese court which we have today thanks to the transcription of Parma-native Carlo Giovannelli: Li quattro banchetti per le quattro stagioni dell'anno (1684) the work of Palermo chef Carlo Nascia who worked at the Ranuccio court II Farnese (manuscript previously edited by Massimo Alberini for Forni, Bologna, 1981), and the Piciol lume di cucina (1701) by Antonio Maria Dalli, Bologna chef who worked for Francesco Farnese (manuscript previously edited by Marzio Dall'Acqua for Antigraphus, Parma, 1987).
Full programme
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Bibliography
For the introductory part, the following are recommended: F. Bruni, L'italiano. Elementi di storia della lingua e della cultura, Torino, UTET 1984 or one of the following, AA.VV., La lingua nella storia d'Italia a cura di Luca Serianni, Roma, societa Dante Alighieri, 2001. <br />
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For the specialised part, the course text is G. Petrolini, Dialetto a banchetto. La lingua della cucina farnesiana, Parma, Battei, 2005
Teaching methods
Classroom lectures and exercises plus weekly tutorials. <br />
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The exam consists of an oral exam on various topics covered in the course syllabus.
Assessment methods and criteria
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Other information
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