Learning objectives
The course provides students with an understanding of food communication through media, focusing on cinema, TV, and new media. Students will develop the ability to gather and examine data and make independent judgments in the field of food communication. They will be able to engage autonomously with audiovisual and media content, contextualizing it within the relevant socio-cultural and historical framework.
Prerequisites
There are no prerequisites for this course in terms of content.
Course unit content
The course will be organized into three parts. The first part will focus on the relationship between cinema and food's history, cooking, and gastronomic cultures, emphasizing how cooking and eating have become integral to cinematic representations and imaginations. Significant milestones in this relationship will be revisited, focusing on critical moments in Italian and international landscapes.
The second part will examine the communication of food on television, with a focus on the United States and Italy. The goal is to analyze not only the production of food-related television programs (across various formats) but also the impact of food cultures on our society and identity through the medium of television.
The course's final section will explore the contemporary landscape of digital media, particularly social networks. By analyzing different case studies and communication strategies specific to these platforms (where food discourse is increasingly pervasive) a comprehensive overview of the relationship between social networks, society and food culture.
Full programme
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Bibliography
S. Giani, "Cinema à la carte. Percorsi tra film, storia e cibo", Gremese International, 2015.
N. Gallio, M. Martina, "Lo spettacolo del cibo. I cooking show nella televisione italiana", ArchetipoLibri, 2014.
L. Stagi, "Food porn. L'ossessione del cibo in TV e nei social media", Egea, 2016
Teaching methods
The course occurs through frontal lectures supported by PowerPoint slides, films, and TV programs.
Assessment methods and criteria
The examination consists of a written test.
The test will consist of 12 closed multiple-choice questions (1 point each) and 3 open-ended questions (up to 6 points each). The test will have a maximum duration of 90 minutes.
The final grade is given in thirtieths. The exam is considered passed when the grade is greater than or equal to 18/30.
18-21: sufficient evaluation
22-24: fair evaluation
25-27: good evaluation
28-30: excellent evaluation (possible award of honors)
Formative gaps, inappropriate language, lack of familiarity within the bibliography and inability to analyze will be rated negatively. A sufficient evaluation (18-21) is determined by formative gaps or inappropriate language. A fair grade (22-24) is determined by a manualistic knowledge of the subject, unarticulated synthesis and analysis skills, a correct but not always appropriate language. A good grade (25-27) is determined by detailed answers, with accurate and specific language and a well orientation in the topics. The performance of students who achieve an organic view of course content, use of appropriate specific language and the ability to connect different topics will be rated as excellent (28-30).
Other information
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2030 agenda goals for sustainable development
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