Learning objectives
he student must be able to:- Understand, analyze and comment written and oral texts on thegeography of food and gastronomic cultures of the world; - describe the elements characterizing the different cuisines on the worldscene;- to relate traditions and gastronomic specialties and their respectivegeographical contexts of origin, production and consumption;- identify the protagonists of the international culinary market anddescribe their work, contributions and value; - place specific products and dishes from foreign countries in the geo-socio-political context; - make comparisons between different culinary realities; - illustrate the transformations that have taken place in the gastronomicrielaborate e arricchite in chiave moderna dagli chef americani.Produzioni enologiche di eccellenza: Mendoza, Napa e Maipo Valley.Cucine caraibiche: Cuba, Puerto Rico, Venezuela, Jamaica ed Antille.I protagonisti del F&B nelle Americhe. Africa - Bacino mediterraneo L’eredità araba. Il cous-cous colonizzatore, cibo preferito dai francesi e il kebab. Le cucine di Marocco, Algeria, Tunisia, Libia, Mali e Mauritania. Africa sub-sahariana e le zone insulari Produzioni agricole ed i sistemi di sussistenza e pastorizia. Radici, miseria e alimentazione estrema. Cucina asmarina – case study.Sudafrica: melting-pot alimentare, la Cape-Malay cuisine e i vini diStellenbosch.Tra i Maasai della Tanzania e del Kenya.Europa‘Piatti simbolo’ made in Europe: Quick outlook. Glossario gastronomico internazionale.Obiettivi per lo sviluppo sostenibileCodiceDescrizione
sector following the transnational and transcontinental migrations ofproducts;- report on significant events in the socio-economic history of food
Prerequisites
Basic notions of gastronomy, geography and English language
Course unit content
Food geography. Gastronomic cultures of the world.Characteristics, processing and consumption of agri-food products andforeign gastronomic specialties. Wines and drinks in foreign identities.Taste and flavors in 'other' kitchens.
Full programme
Food geography.Origins of the main agri-food productions, their diffusion and geo-political,historical and economic location.Gastronomic cultures in the world. Introduction to the great extra-national culinary cultures.Eating habits outside the Italian borders and the taste of other cuisines.Systems of cooking, conservation and methods of consumption of food.Comparative analysis of the cuisines of the continents and their historicalevolution.Spices: history, production and properties; millennial transcontinentalflows and traffic.The actors, the dishes and the places of contemporary gastronomy.AsiaMiddle EastThe cuisines of Turkey, Egypt, Lebanon, Israel, Iran, Iraq, India.Turkey, Ottoman imperial cuisine vs. Anatolian cuisine.Caviar, an Iranian story.Baghdad, the capital of the Arab taste of yesterday.Geography of Jewish cuisine and some specialties.Far EastHistory, dishes and traditional foods of the millenary cuisines of theIndian subcontinent, China, Japan, South Korea, Indonesia, Thailand andVietnam.Mondo-noodles: monograph.Soy, seaweed and sushi revolution.Thai and Viet cuisines, the future of oriental cuisine in catering.The master of Sushi and top restaurants.India at the table - a unique culinary kaleidoscope.OceaniaAustralia, New Zealand and Tasmania, Pacific Islands.The most recent gastronomic colonization and the Eldorado of ethniccuisines.Feeding of Australian Aborigines and Bush Tuckers.Cutting-edge food and wine.Americas - 1492: Before and after.Amerindian products, their origin, evolution and use up to the presentday.Agricultural crops and their exports worldwide.
Regional cuisines of North America, the legacy of the natives and thefounding fathers, reworked and enriched in a modern way by Americanchefs.Excellent winemaking productions: Mendoza, Napa and Maipo Valley.Caribbean cuisines: Cuba, Puerto Rico, Venezuela, Jamaica and theAntilles.The protagonists of F&B in the Americas. Africa - Mediterranean basin The Arab heritage. The colonizing couscous, favorite food of the French and the kebab. The cuisines of Morocco, Algeria, Tunisia, Libya, Mali and Mauritania. Sub-Saharan Africa and the island areas Agricultural production and subsistence and pastoral systems. Roots, misery and extreme nutrition. Cuisine asmarina - case study.South Africa: food melting-pot, Cape-Malay cuisine and Stellenboschwines.Among the Maasai of Tanzania and Kenya.Europe'Iconic dishes' made in Europe: Quick outlook. International gastronomic glossary.
Bibliography
Students will refer to notes taken during the lessons and to the materialsavailable on the course websitehttps://elly2021.saf.unipr.it/enrol/index.php?id=159Additionally, they will use the following volume:Boudan, C., 2005, The kitchens of the world, Geopolitics of taste, DonzelliEd.Recommended texts for further information and consultation:Davidson, A., 2002, The Penguin companion to Food, Penguin Ed.Standage, T., 2010, An edible history of humanity - Ed. CodeCase, F., 2008, 1001 Foods You must try before you die, Cassel -Octopusbooks UKGuarnaschelli Gotti, M., 2007, Great encyclopedia of gastronomy,Mondadori
Teaching methods
Lectures, cooperative learning activities, audio-video contributions,gastronomic laboratory, presentation of case studies, debates. Seminar'Entogastronomy - New frontier of taste for Europeans? '
Assessment methods and criteria
Final written exam.
Other information
Lessons start: Monday 27 September 2021, 9.30 - 12.30.Presentation of the course, of the didactic-operational methods andintroduction to the cuisines of the world and the geography of food.End of lessons: Monday 29 November 2021.Location: Cinecity - University Campus, Room 6.Possible variations caused by extraordinary situations will becommunicated in time.Student reception: to be agreed.e-mail: pietro.dalessio@unipr.it
