Learning objectives
Students will develop the knowledge and skills to investigate the
food and wine production in diversified agri-food realities national and foreign, and will be able to understand and communicate the grip
correlation between territoriality, know-how and gastronomy in their futures professional contexts
Prerequisites
The course does not include formal prerequisites
Course unit content
The course "Gastronomy: products and territories" aims to offer the
student an overview of gastronomy understood as a science,
analyzed in the geo-historical, socio-environmental, productive and sensorial dimensions
Bibliography
Rosalia Cavalieri, Gusto, l’intelligenza del palato, Edizioni Laterza
- Rosalia Cavalieri, Il naso intelligente, che cosa ci dicono gli odori,
Edizioni Laterza
- Thomas Parker, Le goût du terroir, histoire d’une idée française, Presse
Universitaires de Rennes
- Rebecca L. Spang, The invention of the restaurant, Paris and modern
gastronomic culture, Harvard University Press
TESTI DI INTEGRAZIONE:
- Fernand Braudel, Il Mediterraneo, lo spazio, la storia, gli uomini, le
tradizioni, Bompiani
- Piero Camporesi, Il paese della fame, Garzanti Elefanti
- Gianni Brera, Luigi Veronelli, La Pacciada, mangiare in Pianura Padana,
Baldini e Castoldi
- Nico Orengo, Il salto dell’acciuga, Giulio Einaudi Editore
- Predrag Matveiević, Pane Nostro, Garzanti Elefanti
- Mario Soldati, Vino al vino, Oscar Mondadori
- Paolo Tegoni, Malvasia, un diario mediterraneo, Terrae Editore
Teaching methods
Frontal lessons and with the help of seminars related to the supply gastronomic chain
Assessment methods and criteria
Oral verification.
The "praise" will be assigned to those particularly deserving students.
Other information
Class attendance is strongly recommended.
