96456 - Food History

Learning outcomes

The course aims to illustrate the general outlines of the food history on an economic, social, political and cultural level, through the reading of documentary, narrative, literary and scientific sources that show the complexity of the food chain from production to consumption. At the end of the course the student will have acquired skills for orienting himself/herself in historical work.

Course contents

The course is divided into two modules:

- Module 1, 30 hours, held by Antonella Campanini

- Module 2, 18 hours, held by Francesco Casadei

The Module 1 provides the general outlines of food history and food cultures, with special emphasis on Italian and European history between the Middle Ages and the Modern Ages. The list of topics is as follows:

1. Introduction to the course and the history of food: Birth of the discipline - Main lines of research - Sources for food history and culinary history and methodology for their use.
2. Birth and evolution of dietetic science in the West - Influence of medicine for a social history of food.
3. Food between Late Antiquity and the Early Middle Ages - The intersection of Romans and invaders - The influence of Christianity - Toward a Food Europe.
4. Food production and rural land management - City supply and markets.
5. Food and social identities between the late Middle Ages and the early Modern Age.
6. Birth of written cuisine – The first handwritten recipe books and their use as a source - The Italian case.
7. Maestro Martino and the 15th-century Italian model – The invention of printing and its influence on the European dissemination of gastronomic culture - Platina and the birth of gastronomic writing.
8. European gastronomic evolution in the mirror of recipe books – The French culinary revolution of the Modern Age.
9. Colombian exchange and the European reception of products from the Americas - Italian identity in the kitchen: Fundamental elements of persistence through the centuries.
10. The Italian response, from Pellegrino Artusi to twentieth-century innovations – The construction of contemporary Italian gastronomic identity.

In Module 2 topics of history of food and agriculture are discussed, with particular reference to Italian history, from the late Modern Age to more recent years. The main topics are:

1. Presentation of this teaching module – General aspects of the relationship between food history and social history.
2. Topics in the history of the agricultural landscape: changes in traditional agriculture, technical progress, agricultural reclamations, developments in agronomy studies from the late 18th century to mid-19th century.
3. Problems and contradictions of Italian unification from 1861 onwards: the results of the Inchiesta agraria Jacini (1877-1884) and other social surveys carried out in late 19th century.
4. Social conditions and food balance of the agricultural and urban population from the early 20th century to the Second World War.
5. The gradual spreading of the urban lifestyle during the 20th century: trade and production aspects and consequences on editorial, advertising and marketing activities in food and gastronomy sector.
6. Problems and perspectives of the food sector from the Italian economic 'miracle' (1958-1963) to the present days: evolution of consumers’ habits and new social and cultural sensitivities.

Readings/Bibliography

Readings for attending students:

1. M. Montanari, La fame e l'abbondanza. Storia dell'alimentazione in Europa, Roma-Bari, Laterza, 1993.
2. A. Campanini, Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Roma, Carocci, 2012.
3. F. Casadei, Tra agricoltura, economia e storia sociale: appunti di storia dell’alimentazione, Università di Bologna, Bologna 2023 (on-line on AMS-Acta dell’Università di Bologna, link: [https://amsacta.unibo.it/id/eprint/7233] ), chapters 2-8.

The contents of these books will be supplemented by materials presented in class and downloadable from Virtuale.

 

Non-attending students are required, in lieu of the materials presented in class, to read a book of their choice from among:

E. Sereni, Storia del paesaggio agrario, Roma-Bari, Laterza, 2020.

A. Capatti, M. Montanari, La cucina italiana. Storia di una cultura, Roma-Bari, Laterza, 1999.

M. Montanari, Il formaggio con le pere. La storia in un proverbio, Roma-Bari, Laterza, 2010.

M.G. Muzzarelli, Nelle mani delle donne. Nutrire, guarire, avvelenare dal Medioevo a oggi, Roma-Bari, Laterza, 2013.

A. Campanini, I volti della cucina. Dispute antiche e moderne tra arte e natura, Roma, Carocci, 2021.

Teaching methods

Lectures, with exposition of topics and readings of documents.

Assessment methods

Oral test. Are evaluated: the property of language, the understanding of the topics discussed, the ability to propose connections between different themes. The vote is expressed in 30/30. At discretion of the teacher, a mention of praise can be added.

Evaluation criteria and degrees. The achievement by the student of a full critical knowledge of the topics taught in the course and mastery of the specific language will be evaluated with excellence marks. A mnemonic knowledge of the matter and synthesis and analysis skills articulated in a language not always appropriate will lead to discrete evaluations. Inappropriate formative and/or inappropriate language will lead to just sufficient marks. Serious formative errors, inappropriate language, lack of orientation within the bibliographic materials provided by the course will be negatively evaluated.

Teaching tools

All lecture materials discussed in class, which will supplement the bibliography, will be made available to students.

Students who require specific services and adaptations to teaching activities due to a disability or specific learning disorders (SLD), must first contact the appropriate office: Service for Students with Disabilities and SLD [https://site.unibo.it/studenti-con-disabilita-e-dsa/en]

Office hours

See the website of Antonella Campanini

See the website of Francesco Casadei