- At the end of the course the student will be able
- to report the general outlines of the Food History in Europe from the classical age to the present day; to present the evolution of the gastronomic culture in Europe from the classical age to the present day; to make an appropriate use of the specific vocabulary of the historical disciplines
- to recognize different kinds of written and iconographic sources concerning the Food History, to place them in space and time and to produce a sufficiently articulated discourse aware of the social and cultural context that generated them
- to recognize the relationship between structures and exercise of power and production, transformation, distribution and fruition of food from the late antiquity to the contemporary world.
- to know the main types of texts and documents that over time have dealt with agro-food production, gastronomic culture and cooking practices, the arts and convivial ceremonies.
- to understand how perceptions of taste and predilections of food and the table are constantly evolving and from time to time an expression of social, economic and cultural contexts and conditionings
- to know how to identify the symbolic values and celebratory meanings that over time have been recognized to foods and certain convivial rituals in ordinary and festive consumption dynamics
- to find sources and basic bibliography referring to a specific field of investigation, thanks to a critical ability that allows the student to distinguish among scientifically valid texts, informative texts, unverifiable informations.
- to set and carry out a basic historical investigation concerning specif issues about the Food History