Gastronomic and wellness sciences, cultures and politics

Activity type

Scienze del territorio e della memoria

SSD

M-GGR/01

Year

1st year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

BARBARA STANISCIA

Activity type

Scienze del territorio e della memoria

SSD

M-GGR/02

Year

1st year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

MARCO BROGNA

Activity type

Scienze del territorio e della memoria

SSD

M-STO/01

Year

1st year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

MARCO LOMBARDI

Activity type

Scienze storiche, filosofiche e linguistiche

SSD

M-STO/04

Year

1st year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

TIBERIO TRAMONTOZZI

The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
- knowledge of the main theories in the field of tourism geography that are relevant for culinary tourism;
- knowledge of the basic principles underlying international research on culinary tourism;
- capacity of critically analyzing culinary tourism alternative proposals.


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
1) Knowledge and understanding
Knowledge of the main relationships between global and local dynamics of the touristic system and related territorial impacts
2) Ability to apply knowledge and understanding
Ability to use the knowledge acquired for the purpose of understanding the main phenomena in the territorial context of reference
3) Autonomy of judgment
The tools offered by the course will allow for a critical reading of economic and touristic events on a local and global scale
4) Communication skills
Acquisition of correct scientific language
5) Learning ability
Ability to integrate the knowledge acquired with the learning provided by other courses, reasoning in inter- and intra-disciplinary terms, reporting everything on individual territorial realities.


Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Supply knowledge of food and wine history through six meetings with important starred chefs; make students know the real food and wine world; stimulate personal and cross cutting criticism; teach team work and to present projects.



Module: POLITICAL ECONOMIC GEOGRAPHY
knowledge and understanding: Know the general lines of the history of food, gastronomic culture and convivial art, know how to read the main aspects and evolutions from a social, cultural, economic point of view, in the technical and material aspects and at the same time intellectual and symbolic.

Applying knowledge and understanding: the history of food and agriculture as a dynamic process, based on transformation, mobility and exchange and appreciate the history of individual food products as part of these transformative processes.

communication skills and making judgements

learning skills: 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, factors of cultural identity, and thus arrive at considering food as a product of culture for the methods of production, preparation and consumption, and for the differences, historical - territorial connotations.

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
- Excellent knowledge of Italian language
- Good knowledge of English language
- Knowledge (of) and ability to use the main Office software package (word, excel, PowerPoint)



Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
N/D
Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
No specific courses or knowledge are required as prerequisites, but we recommend the course to the students interested in food & wine world.


Module: POLITICAL ECONOMIC GEOGRAPHY
Knowing how to use the main digital tools for research;
Knowing the code of the Italian language;
Knowing how to use expressive techniques;
Cultural awareness and expression;
Social and civic skills.

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
- gastronomy and tourism;
- gastronomy between global trends and local factors;
- culinary tourism, identity, authenticity;
- culinary tourism and rural development;
- culinary tourism in urban areas
- culinary tourists: motivations, typologies, spatial impacts


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
Ancient history of food and gastronomy (M-STO/01)
The Five senses in Middle Ages. The course aims to consider medieval reflection on the five senses with particular reference to the sense of taste: in theology, liturgy, art history.
A series of narrative and iconographic sources will be analyzed.
Contemporary history of food and gastronomy (M-STO/04)
History of food and gastronomy in the modern era. Aspects linked to migration, the diffusion of trade, experimentation in the agri-food and veterinary field, the spread of fashions and globalized behaviors.
Geography of food and gastronomy (M-GGR/01)
Study of the processes through which human societies connect environments, the nature of the territory, the existing resources on the earth's surface, the evolutionary and transformative processes integrating them into their own transformations with particular regard to the agri-food and gastronomic sciences.
Economic-political geography (M-GGR/02)
analysis of economic phenomena and of the political-administrative set-ups referring both to the physical and environmental substratum, and to the structure of population and settlement. The study has theoretical and applicative values open to the planning of sustainable development in the agri-food sector. The different modes of human-environmental interaction in the agri-food and food-and-wine field will be studied in depth.


Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Vegetarian cuisine
Cuisine for sportsmen
The brand cuisine
The "family-run" cuisine
"Traditional" cuisine
The cross contamination cuisine
Gourmet cuisine
The "entrepreneurial" cuisine


Module: POLITICAL ECONOMIC GEOGRAPHY
Frontal lessons n. 12

Breakdown of contents on a weekly basis, with related teaching materials/activities provided by the teacher.

Thursday from 16:00 to 18:00

Final exam: Oral / project - work

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
Recommended readings (in alphabetical order):
- Antonioli Corigliano, M. (2011) The route to quality: Italian gastronomy networks in operation. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 166-185.
- Beer, S., Edwards, J., Fernandes, C. and Sampaio, F. (2011) Regional food cultures: integral to the rural tourism product? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 207-223.
- Hall, M. and Mitchell, R. (2011) Tourism as a force for gastronomic globalization and localization. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 71-87.
- Montanari, A. (2009) Geografia del gusto. La filiera del latte e dei formaggi ovini. L’Universo, LXXXIX (4), pp. 610-618.
- Montanari, A. (2015) Territorio e cultura dell'alimentazione. In G. De Vecchis e F. Salvatori, Geografia di un nuovo umanesimo. Libreria Editrice Vaticana: Città del Vaticano. Pp. 205 – 223.
- Montanari, A. (2016) Alimentazione, nutrizione e territorio. In Donini, L.M., Giusti, A.M., Pinto, A. e Del Balzo, V. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore: Roma. pp. 19-30.
- Montanari, A. (2017) Geography of taste and taste of geography: the bread and pasta chain. In Manetti, C. and Rufo, F. Bread. An Interdisciplinary Perspective. Sapienza Università Editrice: Roma. Pp. 55-91.
- Richards, G. (2011) Gastronomy: an essential ingredient in tourism production and consumption? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 3-20.


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
- M. Montanari, Mangiare da cristiani, Diete, digiuni, banchetti. Storia di una cultura, Milano 2015.
- Una serie di saggi da: E. Palazzo, L’invenzione cristiana dei cinque sensi nella liturgia e nell’arte del Medioevo, Napoli 2017.
- Frammenti. Per un discorso sul territorio, di Attilio Celant, Editore Università La Sapienza da pag 1 a pag 201;



Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Marco Lombardi, La Cinegustologia e il Media entertainment, Fausto Lupetti editore, 2020


Module: POLITICAL ECONOMIC GEOGRAPHY
Food in World History. 2.ed. - Jeffrey Pilcher - (New York: Routledge, 2017)

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
Recommended readings (in alphabetical order):
- Antonioli Corigliano, M. (2011) The route to quality: Italian gastronomy networks in operation. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 166-185.
- Beer, S., Edwards, J., Fernandes, C. and Sampaio, F. (2011) Regional food cultures: integral to the rural tourism product? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 207-223.
- Hall, M. and Mitchell, R. (2011) Tourism as a force for gastronomic globalization and localization. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 71-87.
- Montanari, A. (2009) Geografia del gusto. La filiera del latte e dei formaggi ovini. L’Universo, LXXXIX (4), pp. 610-618.
- Montanari, A. (2015) Territorio e cultura dell'alimentazione. In G. De Vecchis e F. Salvatori, Geografia di un nuovo umanesimo. Libreria Editrice Vaticana: Città del Vaticano. Pp. 205 – 223.
- Montanari, A. (2016) Alimentazione, nutrizione e territorio. In Donini, L.M., Giusti, A.M., Pinto, A. e Del Balzo, V. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore: Roma. pp. 19-30.
- Montanari, A. (2017) Geography of taste and taste of geography: the bread and pasta chain. In Manetti, C. and Rufo, F. Bread. An Interdisciplinary Perspective. Sapienza Università Editrice: Roma. Pp. 55-91.
- Richards, G. (2011) Gastronomy: an essential ingredient in tourism production and consumption? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 3-20.


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
- Competitività, strategie di pianificazione e governance territoriale, di Marco Brogna e Francesco Maria Olivieri Editore Università La Sapienza.



Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
N/D
Module: POLITICAL ECONOMIC GEOGRAPHY
The Italian American Table: Food, Family, and Community in New York City - Simone Cinotto - Urbana, Ill.: University of Illinois Press, 2013).

Food in World History. 2.ed. - Jeffrey Pilcher - (New York: Routledge, 2017)

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
In the classroom: Lectures and discussions
On a dedicated online platform: exercises


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
N/D
Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Theoretical lectures and meetings with external guests.


Module: POLITICAL ECONOMIC GEOGRAPHY
Teaching model adopted: lectures, simulations, field work, group work, preparation of papers and/or research and projects, use of telematic supports, reflective or self-directed learning, flipped classroom.

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
Attendance is not compulsory, but it is strongly recommended


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
N/D
Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Attendance is not compulsory, but recommended, as lessons are interactive; students who attend at least 18 of the 24 hours, are attending students. Non-attending students will have to write a short paper, and study a small part of the mentioned textbook.


Module: POLITICAL ECONOMIC GEOGRAPHY
compulsory attendance, however strongly recommended, to understand the historical-productive dynamics of food culture

Attendance recording with signature sheet during the lesson

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy:
Multiple choice questions


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
N/D
Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
Drafting and group exhibition of a project on one of the ancient and contemporary food models dealt with by the guest chefs.


Module: POLITICAL ECONOMIC GEOGRAPHY
To pass the exam, a grade of at least 18/30 is required.
The student must demonstrate that he/she has acquired sufficient knowledge of the topics covered during the course, and that he/she is able to place them in time and space.
To obtain a grade of 30/30 with honors, the student must demonstrate that he/she has acquired excellent knowledge of all the topics covered during the course, being able to connect them in a logical and coherent way.
Additional elements to be considered for the purposes of evaluation that contribute to the formation of the final grade: attendance for 25%, active participation for 25%, reasoning and independent study skills for 50%.

Module: GEOGRAPHY OF FOOD AND GASTRONOMY
Which of the following statements is TRUE ....?


Module: CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY
N/D
Module: ANCIENT HISTORY OF FOOD AND GASTRONOMY
None.


Module: POLITICAL ECONOMIC GEOGRAPHY
Identify a historical period, treated, and describe the historical-food dynamics;
Analysis of a studied food production process;
Retrace the evolutionary process of a food;

Module: GEOGRAPHY OF FOOD AND GASTRONOMY

• Il Corso Storia e Geografia dell'Alimentazione consta di quattro moduli, ognuno dei quali attribuisce 3 CFU. Qui di seguito la descrizione relativa al modulo di Geografia dell'Alimentazione e della Gastronomia:Obiettivi:- imparare a conoscere le principali teorie nel campo della geografia del turismo rilevanti per il turismo eno-gastronomico;- imparare a conoscere i principi fondanti gli studi internazionali sul turismo eno-gastronomico;- sviluppare la capacità di analizzare criticamente proposte di turismo eno-gastronomico.Prerequisiti:- Eccellente conoscenza della lingua italiana. - Buona conoscenza della lingua inglese. - Conoscenza e capacità d'uso dei principali software del pacchetto Office (word, excel, powerpoint).