ITALIAN LINGUISTICS
cod. 13074

Academic year 2008/09
2° year of course - First semester
Professor
Academic discipline
Linguistica italiana (L-FIL-LET/12)
Field
Discipline linguistiche
Type of training activity
Basic
80 hours
of face-to-face activities
10 credits
hub:
course unit
in - - -

Learning objectives

Learning the fundamental aspects of the variety of Italian linguistics and its historical development.

Prerequisites

- - -

Course unit content

<br />
The first unit (unit A, 5 credits) is an introductory course providing 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 />
<br />
The second unit (unit B, 5 CFU) is a specialised course. <br />
<br />
Course title: Italian language in Parma. Stages and aspects. <br />
<br />
The course focuses on certain aspects of the history of the Italian language in Parma, with particular attention to its most distinctive non-literary varieties as regards its diatopic and diastratic characteristics. <br />

Full programme

- - -

Bibliography

For the introductory part, the following are recommended: F. Bruni, L'italiano. Elementi di storia della lingua e della cultura, Turin, UTET 1984, or AA.VV., La lingua nella storia d'Italia ed. Luca Serianni, Rome, Società Dante Alighieri, 2001. <br />
<br />
In the specialised part, the course follows and develops the indications provided by two contributions by G. Petrolini on the Italian language in Parma and Piacenza contained in the two volumes of L’Italiano nelle regioni, ed. F. Bruni, Turin, UTET: in the first, Lingua nazionale e identità regionali, 1992, pp. 339-57, and in the second, Testi e documenti, 1994, pp. 347-67. <br />

Teaching methods

The course is conducted by means of classroom lectures and exercises plus weekly tutorials. <br />
<br />
The exam consists of an oral exam on various topics covered in the course syllabus. <br />

Assessment methods and criteria

- - -

Other information

- - -