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.
Prerequisites
No
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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Bibliography
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 https://www.academia.edu/20060994/Commedia_allitaliana
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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