Learning objectives
At the end of the course, the student knows the general lines of the history of food, gastronomic culture and convivial art, knowing how to read the main aspects and evolutions from a social, cultural, economic point of view, in the technical and material aspects and both intellectual and symbolic. He knows the main repertoires of sources and bibliography, the types of textual and iconographic documentation, and their possibilities of reading and interpretation. He may be able to set up, face and conduct q historical research on single historical-food themes, knowing the primary methods of investigation.
He therefore possesses the tools to understand the features of history on food, gastronomic and convivial aspects, and must be able to communicate in reports and written texts adequate historical traces on individual themes of the history and culture of food, expressing himself with a correct and appropriate terminology.
The aim is to bring to the knowledge of the history of food, gastronomic culture and convivial art through methods and tools of investigation, research, distinctive elements, cultural identity factors, and thus arrive at considering food as a product of culture for methods of production, preparation and consumption, and for the historical and territorial differences and connotations
Prerequisites
Basic knowledge of the general path of human society from prehistory and the most ancient civilizations, and to follow from the Middle Ages with particular reference to the Italian and European events from the seventh century to the beginning of 2000.
Course unit content
Outlines of the history of nutrition, gastronomic culture and canteen practices, from antiquity to the contemporary era, with particular attention to Italy.
At the start, a reflection is needed on how numerous aspects contribute to differentiating the importance of food and canteen over time and space, and in defining a cultural identity. The chronological path from prehistory is then reconstructed, through the ancient civilizations of the Mediterranean, and then to follow the Middle Ages and the Modern Age, up to contemporary reality.
We will analyze changes and evolutions caused by cultural and taste, religious, technical, geographical, economic implications, through the reading of documentary sources and literary citations of ancient texts (starting from myths up to specialized treatises), and the observation of testimonies iconographic and materials. Starting from the concept of "plants of civilization" it is framed from time to time how food choices (preferences and waste) are a fundamental factor in the construction of the cultural identity of an era in the multiple diversifications of social contexts and territories, not only through the codified repertoire of foods, but also through the practices of cooking and food crafts, and the rituals and arts of the laid table. The evolution of gastronomic culture, through the treatises and recipe books of the various eras and their authors, allows us to understand changes not only in taste and techniques, but also records feedback in creativity and cultural sensitivity, in artistic expressions and dynamics economic and social of each historical period. The set of knowledge of the past and inherited traditions makes it possible to identify, recognize and codify typical features, reconstruct their history, promote their enhancement as an authentic and undisputed expression of cultural heritage.
Full programme
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Bibliography
CAPATTI A., MONTANARI M., Italian cuisine, History of a culture, Laterza, Rome-Bari, 1999: Introduction, pp. VII-XVI, chap. III pp. 99-143, chap. IV 146-183, chap. VI pp. 221-248, chap. VIII pp. 285-319
MONTANARI M., Hunger and abundance, Laterza, Rome - Bari 1993
MONTANARI M., Food as culture, Laterza, Rome-Bari, 2004
CAPATTI A., De BERNARDI A., VARNI A., (edited by), History of Italy, Annals 13, Food, Turin, Einaudi, 1998: Introduction, pp. XVII-LXIV, pp. 7-22, pp. 171-204, pp. 379-447, pp. 454-493, pp. 533-584, pp. 951-1003, pp. 1009-1031
It should be noted that these texts, as well as being available in university libraries and copy shops, can be consulted at the disposal of students in the department library.
Any other reading and integration texts will be reported and provided by the teacher directly on the "Elly" platform
Teaching methods
The methods of handling and conducting the lessons will mostly be frontal, in Italian with the aid of documentary material and IT supports. We will make use of the reading and commenting of textual (literary and scientific) and iconographic sources, as examples of analysis and reflection on documentation, and of starting the methodology of historical research. Participation in the lessons, and the study of the relative handouts, does not exempt the student from the in-depth and accurate study of the texts indicated in the bibliography
Assessment methods and criteria
Verification of learning will take place through an exam divided into two parts.
The first will be a written test on the study program of the course, structured in fifteen multiple choice questions and three open questions: the knowledge of the topics, the ability to contextualize the issues addressed in the questions, the flexibility in comparing the topics and link them together, the property of language and exposure. In addition to the basic historical knowledge acquired, awareness will be considered in the analysis of the cultural aspects of nutrition.
Having passed the partial written exam, the second part of the exam will instead consist in a personalization of the study path by the student, who will draw up a small research as an individual essay on his or her ability to historical investigation. The essay must, starting from an unpublished source, be it a written document (a cookbook, a menu, a chronicle, etc.) or an oral memory (memories or interviews with people who are still living witnesses of significant memories), try to reconstruct the history of a product, a recipe, a convivial tradition or a ritual food, at the free choice of each student, according to their personal inclinations of interests or cultural and territorial affiliations. In any case, it is always required that the student proposes the subject chosen in advance for approval to the teacher. The work must consist of at least 3 pages accompanied by a bibliography and a list of the sources used; the reading and consultation of texts specifically researched and consulted in the library will be strictly required, and not exclusively a collection of notions formed by generic navigation on websites.
The student will send their research work to the teacher, which is approved upon request for corrections, and then evaluated, will be added to formulate the overall final grade of the partial written exam.
Students can register for the exam using ESSE3.
Other information
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