Learning objectives
a) Knowledge and comprehension abilities
The student will learn and understand the economic, social, cultural, institutional and political- regulatory processes that characterize the European integration process.
b) Ability to use knowledge and comprehension
The student will use the studied issues to understand the community processes complexity, also with regard to the other disciplines.
c) Judgment autonomy
The student will be able to evaluate the community processes and develop a critical analysis of the powerful factors that characterize their evolution.
d) Communicative skills
The student will get a lexical and conceptual property essential for the education and the communication of a specialist student in Political Sciences.
e) Ability to learn
The student will try out an innovative didactic method based on group work.
Prerequisites
None
Course unit content
Why have the European states decided to constitute a political and monetary union? What have been the historical (political, cultural, and economic) dynamics that in the long run have characterized the process of European integration?
There are numerous traces that testify the existence of a commonality of spirits, cultures, experiences, and identities among the different European peoples. Can we say the same in the food sector?
The course will analyse the slow evolution of the idea of an “European Union”, highlighting the thrusts and resistances faced over the centuries. The building process after the Second world war of the European institutions will be focussed, underlining the opportunities given to the continental economies to grow, expand and integrate each other.
Close attention will be paid to the construction of a common agricultural-food policy and to the implications in terms of food security and safety. Finally, the course will focus on the relationship between the integration of European space and the contamination of gastronomic grammars.
Full programme
- - -
Bibliography
Compulsory books
(1) Giuliana Laschi, Storia dell’integrazione europea, Milano, Le Monnier Università, 2021 (IT)
Book (1) can be replaced by the following in English:
(1) Ivan T. Berend, The Economics and Politics of European Integration. Populism, Nationalism and the History of the EU, New York, Routledge, 2021 (ENG)
(2) Kiran Klaus Patel, Fertile ground for Europe? The history of European integration and the common agricultural policy since 1945, Baden-Baden, Nomos, 2009 (pp. 1-23; 61-78; 161-179) (ENG)
(3) Piero Bevilacqua, La mucca è savia. Ragioni storiche della crisi alimentare europea, Roma, Donzelli, 2002 (IT)
Materials, slides and lecture notes published on Elly.
Students who do not take the intermediate test must study in addition to the compulsory books one of the following books:
(1) Pascal Griset, Jean-Pierre Williot, Yves Bouvier, Face aux risques. Une histoire de la sûreté alimentaire à la santé environnementale, Paris, Le Cherche Midi, 2020 (FR)
(2) Piero Bevilacqua, Il cibo e la terra. Agricoltura, ambiente e salute negli scenari del nuovo millennio, Roma, Donzelli, 2018 (IT)
(3) Luisa Stagi, Food Porn. L’ossessione del cibo in Tv e nei social media, Milano, Egea, 2016 (IT)
(4) Elisabetta Moro, La dieta mediterranea. Mito e storia di uno stile di vita, Bologna, il Mulino, 2014 (IT)
(5) Massimo Montanari, Il mito delle origini. Breve storia degli spaghetti al pomodoro, Roma-Bari, Laterza, 2019 (IT)
Teaching methods
In the first part of the course (approx. 50% of total hours), activities include traditional lectures (with some guest lecturers) after which there is a written mid-term exam.
The second part (approx. 50% of total hours) will consist of work in small groups to prepare academic presentations. Bibliography and useful documents will be agreed with the teacher. Groupwork and presentations take place in the classroom.
Students who do not pass the midterm exam (<18) are required to retake the test and, if they fail, to take the FULL EXAM.
The final grade, for students who opt to follow the midterm exam + presentation mode, will be composed as follows: 50% midterm exam, 40% presentation, 10% participation in classroom activities.
All teaching materials used will be available on the Elly page.
Assessment methods and criteria
There are two modes of assessment:
(1) MIDTERM EXAM + PRESENTATION + CLASSROOM PARTICPATION
The written MIDTERM EXAM is intended to assess the knowledge acquired in the first part of the course. The pass mark is 18/30. This part of the exam is worth 50%.
PRESENTATIONS will be assessed on the following elements:
(a) Originality and innovativeness (Ability to treat the topic in an original way with respect to the literature and documentation used).
b) Clearness and communicative effectiveness of the slides (style, language).
(c) Quality and clearness of the abstract presenting objectives, sources, and results.
(d) Coherence between the sources used, the analysis and results.
e) Coherence between the research question and the analysis. For example, if your objective is to study the quality of shoe leather, do not talk about shirt material. This part of the examination is worth 40%.
CLASSROOM PARTICIPATION.
The evaluation of participation will consider the contribution made to the discussions and the quality/innovativeness of arguments made. This part of the examination is worth 10%.
(2) FULL EXAM
The full exam includes both a written and an oral test. To prepare for it, students must study all the compulsory books listed above + 1 book of choice from those indicated.
Other information
Any extra readings and activities will be communicated at the beginning of the course and published on Elly site.
