Food science and technology

The course will highlight how the new nature of nutrition in mass consumer society has strong points of similarity with the social and anthropological dynamics typical of the contemporary society. It will try to figure out through the various images and treatments provided, for example, by the literature and the cinema, what changes the production-consumption cycle of food has undergone. At the same time, the course will analyze the concepts of quality and sustainability, highlighting their heuristic character. At the end of the course the students will be able to develop a multidimensional reading of the complex issues revolving around the theme of food. - Food as epistemic object; - Ethics of food and food production; - The concepts of quality and sustainability

No special requirements are required

M. Montanari, Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021 M. Harris, Buono da mangiare, Einaudi, Torino, 2015 Handouts will be given during the course.

Lessons with the use of power points and other audiovisual tools

attendance of the course is not compulsory

The exam includes a oral test

M. Montanari, Cucina politica, Laterza, Roma, 2021 M. Harris, Buono da mangiare, Torino, Einaudi, 2015 M. Montanari, Il cibo come cultura, Laterza, Roma-Bari 20104 N. Perullo, Il gusto come esperienza. Saggio di filosofia e estetica del cibo, Slow Food, Bra 2012

Lessons with the use of power points and other audiovisual tools