Learning objectives
At the end of the course the student will be familiar with the outline of the History of Contemporary Art from the mid-1800s to the end of the 1900s.
Through the reading of documentary and literary sources, critical texts and supplementary educational activities, the student will acquire the basic tools to understand and communicate with specific terminology artistic research offering food as a subject, nutrition as a field of study power, employing edible material as a medium of expression.
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 Contemporary Art from the mid-1800s to the end of the 1900s.
Identification of artistic expression using images of food and food as a medium of expression.
Bibliography
For students who have attended lectures:
• History of Art Manual
A History of Art Manual (from Impressionism to the present day)
or Giulio Carlo Argan, L’Arte moderna. Dall’Illuminismo ai movimenti contemporanei, Firenze, Sansoni (“Cap. II La realtà e la coscienza” and “Cap. III L’Ottocento in Italia, in Germania, in Inghilterra”) + Gillo Dorfles, Angela Vettese, Novecento e oltre Bergamo, Atlas.
• course materials (slides and texts discussed during the lectures and provided by the lecturer).
For students who haven’t attended lectures:
• History of Art Manual (see students who have attended lectures)
• The following texts:
o Peter Weiermair (ed. by), La natura della natura morta. Da Manet ai nostri giorni, catalogue of the exhibition, Bologna, Galleria d’Arte Moderna, 1 December 2001–24 February 2002, Milano, Electa, 2001 (the following parts: Renato Barilli, “Le metamorfosi della natura morta”, pp. 22-25; Samuel Vitali e Uliana Zanetti, “Rinascite e trasformazioni della natura morta nella contemporaneità. Un itinerario”, pp. 26-49)
o Claudia Salaris, Cibo futurista. Dalla cucina nell’arte all’arte in cucina, Roma, Stampa alternativa, 2000
o Renate Buschmann, "Evocations of Pleasure and Disgust. Daniel Spoerri and the Establishment of Eat Art", in Eating the Universe. Vom Essen in der Kunst, catalogue of the exhibition, Dusseldorf, Innsbruck, Stuttgart, 2009-2011, Dusseldorf, DuMont, 2009, pp. 235-246.
Teaching methods
Lectures with projection of reproductions, analysis of written works by artists or contemporary art experts. Teaching materials used during the lessons will be charged on platform Elly and will be at disposal for a week
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 there will be a written previous exam of three questions with multiple choice and an open question; if the result is pass, students will have to take an oral test about the matters studied during the course.
The aim of the exam is to value the training of the students, in particular the comprehension of the matters studied and the ability of using specific terms.
Students can register to the exams using ESSE3.
