cod. 1008467

Academic year 2022/23
1° year of course - Second semester
Academic discipline
Cinema, fotografia e televisione (L-ART/06)
Scienze artistiche, della comunicazione e del design
Type of training activity
64 hours
of face-to-face activities
8 credits
hub: PARMA
course unit

Learning objectives

By the end of the course, the student knows the main formats of communicating food products for audiovisual media and can relate these products to the production and distribution context in which they were developed. He/she develops some critical, analytical and practical tools for understanding and communicating food and wine products in audiovisual media and has basic notions of understanding and critically analyzing audiovisual text.



Course unit content

The course deals with the history of cinema and its links with gastronomic culture, from its origins to contemporary times. Several screenings will be offered during the course in order to explore both "food film," in which the preparation and consumption of food play a fundamental role, and "food symbolism," or food understood as an element that contributes to the setting, plot, and theme of a film.

Full programme

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Roberto Campari, Cinema. Generi, Tecniche Autori, Mondadori, Milano, 2002

Salvatore Gelsi, Lo schermo in tavola. Cibo, film e generi cinematografici, Tre Lune, Mantova, 2002. Or Mariapia Comand, Commedia all'Italiana, il Castoro 2011. Link

Stefano Giani, Cinema à la carte. Percorsi tra film, storia e cibo, Gremese Editore, Roma, 2015

Course slides uploaded on Elly

Teaching methods

Lectures with Power Point support, projections of audiovisual materials.

Assessment methods and criteria

The examination will be a written exam aimed at evaluating the student's ability to comprehend and analyze the texts in the syllabus and the films indicated for passing the exam. The assessment criteria will be linked to the degree of satisfaction with the above parameters.
A failing grade is determined by a lack of knowledge of the minimum course content. A sufficient mark (18-23/30) is determined by an acceptable level of preparation on the part of the student of the assessment indicators listed above, average marks (24-27/30) are awarded to the student who demonstrates a more than sufficient level (24-25/30) or good level (26-27/30) of the assessment indicators listed above, high marks (28/30 to 30/30 and honours) are awarded on the basis of demonstration of an excellent to outstanding level.
To take the exam, it is necessary to register for the list through Esse3 service. Unregistered students will not be admitted to take the test. Please also note that it is necessary to show up for roll call with an ID.

Other information

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