Gastronomic and wellness sciences, cultures and politics

Activity type

Scienze economico-giuridiche Scienze socio-politiche

SSD

SECS-P/07

Year

N/D

Semester

N/D

CFU

4

Hours distribution

40 classroom hours

Lecturers

FEDERICA RICCI

Activity type

Scienze economico-giuridiche Scienze socio-politiche

SSD

SPS/08

Year

N/D

Semester

N/D

CFU

3

Hours distribution

30 classroom hours

Lecturers

MIHAELA GAVRILA

Activity type

Scienze artistiche, della comunicazione e del design

SSD

L-ART/06

Year

N/D

Semester

N/D

CFU

3

Hours distribution

30 classroom hours

Lecturers

FRANCESCA CANTORE

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents.
Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

N/D
Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

Knowledge of basic elements of media history


Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

Introduction to the course
Economic activity, economic goods and production factors
Business economics
The company as a system
The characteristics of the business system

Company classifications
The distinction of companies with respect to production
The distinction of companies with respect to size
The distinction of companies with respect to their legal form
The economic entity and the legal entity

The system of operations and the dynamics of processes
Assumptions, objects and results of business operations
The division of the company operations system into subsystems
The operational financing-production processes

The general economic control of production processes
Income and assets

Financing processes
Internal and external sources of financing
The processes of orientation of commercial activities and sale of products and services

Sales processes and regulation of commercial area flows
The directional orientation of commercial activities: market analysis and marketing

The conditions of efficiency and effectiveness in the combination of production factors
Production in the main classes of companies
Measurements and control of production processes


The conditions of company equilibrium
The economic equilibrium
Financial balance
The financial balance
The conditions of elasticity and solidity


Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD


Starting from the main theories of communication, the course declines them in the context of food and wine, demonstrating how a correct use of traditional and new media allow the dissemination of a true culture, allowing to make visible and amplify even beyond the territorial borders the voice of the italian food and wine tradition.

The course will investigate moreover how the development of the Italian culinary tradition mirror the historical and economical changes that occurred in Italian society trough the lens of film and media in order to understand how food became an important defining element of “Italianness” and “Italicity” in the common imaginary.
A first step is to combine food quality with the quality of information and narratives around these topics. In this sense, digital communication is proposed within the course as a true partner and a strategy to make food production and distribution system even more visible and fully recognizable as an integral part of the great heritage of culture and tradition.
It will also look at the transnational dimension of the phenomenon analysing the business of food in contemporary television and multimedia market.

Among the subjects covered by the course:
- Ethics and deontology of information and gastronomy communication;

- Formats and genres of audiovisual communication in the field of
food and wine (theories, analysis of media products, contents,
languages, audience, professionals involved);

- Food and wine communication at the time of Social Networks
Sites (theories, case studies, tools, professionals).






Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
The course provides an overview of the relationship between food culture and media language, focusing on the aesthetic, cultural, and economic transformations triggered by globalization. Case studies will address food television, food representation models, marketing and branded content strategies used in formats, and the phenomenon of food influencing through social media.

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

Testi di riferimento:
Marchi L. (a cura di), Introduzione all’economia aziendale, Giappichelli, XI Edizione, 2021.
Capitoli: 1, 2, 3, 4, 5, 6, 9, 10.



Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD


P. Abbiezzi (a cura di), La TV è servita. Viaggi e sapori della cucina televisiva, Franco Angeli, Milano, 2014

M. Rosati, M. Gavrila, La qualità si fa strada. Street Food – Tradizione gastronomica e marketing digitale, ed. Qualivita, Siena, 2016.


RECOMMENDED LITERATURE:

B. Peri (a cura di), 2016, Food, Media and Contemporary Culture.The Edible Image, Palgrave McMillan, Hampshire-New York, 2014.

H. Jenkins, S. Ford, J. Green, Spreadable media. Creating value and meaning in a networked culture, New York University Press, New York [trad. it. Spreadable media. I media tra condivisione, circolazione, partecipazione, Apogeo, Milano 2013].

- Teaching materials


Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
COURSE BIBLIOGRAPHICAL REFERENCES
- F. Cantore, S. Magagnoli, G. Rigola, Storia del cibo e consumi alimentari nei media italiani, Cinema e Storia, Rubbettino, 2025.
- course slides provided by the teacher

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

N/D
Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

N/D
Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

Recommended, especially for the laboratory part.


Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD


ORAL EXAM AND PROJECT WORK


Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
Attending students will work on shared project works. Non-attending students, instead, will have to take an oral exam.

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

N/D
Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D

Module: IN AGRICULTURAL AND GASTRONOMIC AREAS

N/D
Module:



CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD

N/D
Module: COMMUNICATION IN GASTRONOMIC ENVIRONMENT
N/D