96486 - Sociology of Food Consumption

Learning outcomes

At the end of the course, students will have the conceptual frameworks specific to sociology to understand how the consumption system is not only an economic sector, but above all a means of social communication. In fact, food products constitute a relational symbolic system, anchored in meanings of a socio-cultural nature, through which people's daily lives are organized. In particular, at the end of the course, the student will have the theoretical and methodological tools to understand how the consumption of the food and wine sector and the practices related to it are affected by the processes of globalization, individualization and empowerment, through the phenomenon of mediatization, branding and creativity.

Course contents

The course is structured in a first part dedicated to the presentation of theoretical frameworks for the study of consumption. Within this framework, perspectives useful for understanding the specific practices of food consumption and its social elements, the transformations of the phenomenon of consumption in relation to the processes of globalization, individualization and empowerment will be explored. A second part, on the other hand, is devoted to an in-depth study of issues of current relevance. Space will be given to a critical reflection on the relationship between consumption and the development and valorization of territories, between consumption and social and environmental sustainability. Within this perspective, particular attention will be paid to processes of consumer appropriation and creativity, to the relationship between producers and consumers in terms of shared social responsibility, and to social innovation practices.

Readings/Bibliography

1. Codeluppi V. (2022), Manuale di sociologia dei consumi, Carocci, Roma. (capp. 4-5-6-7-8)

2. Meglio L. (2017) Sociologia del cibo e dell’alimentazione, FrancoAngeli, Milano (introduzione, capp. 2,3,5)

Two articles/chapters to choose from the following that will be made available virtually (N.B. the following list is not final; it may be subject to change. Additional articles/chapters to choose from will be provided in the course of the lectures in each case).

- Bartoletti R., Paltrinieri R., Parmiggiani P., Pratiche di consumo alimentare attraverso la pandemia, in Pratiche di consumo alla prova del Covid-19, FrancoAngeli, Milano 2022, Open access disponibile su https://www.francoangeli.it/Libro/Pratiche-di-consumo-alla-prova-del-Covid-19?Id=28276

- Dal Gobbo A., Forno F., Magnani N., Making “good food” more practicable? The reconfiguration of alternative food provisioning in the online world, Sustainable Production and Consumption Volume 29, January 2022, Pages 862-871.

- Forno F., Graziano (2016), Cibo, sostenibilità e territorio. Dai sistemi di approvvigionamento alternativi ai food policy councils, Rivista di Geografia Italiana, n.123

- Omizzolo M. (2017) “La comunità indiana in provincia di Latina tra sfruttamento lavorativo, nuova legge contro il caporalato e il ruolo essenziale dei servizi sociali: il caso del progetto Bella Farnia”, in Migranti e diritti – tra mutamento sociale e buone pratiche, Centro Studi Tempi Moderni, Simple ed., Macerata

- Sagnet Y., Palmisano L. (2015) Ghetto Italia: i braccianti stranieri tra caporalato e sfruttamento, Fandango libri, Roma.

- Castellani L. (2022) Contadine si diventa. Donne in agricoltura, VandaEdizioni, Milano.

- Palumbo L. (2023) “Migrant women workers in Europe: forms of irregularity and conditions of vulnerability” in Research Handbook on Irregular Migration, Edward Elgar Publishing Ltd.

- Palumbo L. (2022) “Sfruttamento lavorativo e vulnerabilità in un’ottica di genere. Le condizioni di vita e di lavoro delle lavoratrici migranti nelle serre del Ragusano”, in L’altro Diritto vol.6

- Palumbo L. (2022) “Le donne migranti nel settore agricolo. Vulnerabilità intersezionali, sfruttamento e agency” in Le dannate della terra Donne e migrazioni nell’agricoltura della piana di Lamezia

Palumbo L., Sciurba A. (2018) The Vulnerability to Exploitation of Women Migrant Workers in Agriculture in the EU: The Need for a Human Rights and Gender Based Approach https://www.europarl.europa.eu/RegData/etudes/STUD/2018/604966/IPOL_STU(2018)604966_EN.pdf

Guidobaldi S. (2021), Cibo e identità, ErisEdizioni, Torino

Perucca M., Tex P. (2022), Foodification. Come il cibo si è mangiato le città, ErisEdizioni, Torino

Ippolito I.,Perrotta M., Raeymaekers T. (2021)Braccia rubate dall'agricoltura. Pratiche di sfruttamento del lavoro migrante, Seb27, Torino.

Students with SLD or temporary or permanent disabilities. It is suggested that they get in touch as soon as possible with the relevant University office [http://site.unibo.it/studenti-con-disabilita-e-dsa/en] and with the lecturer in order to seek together the most effective strategies for following the lessons and/or preparing for the examination.

Teaching methods

Lectures with the use of digital supports (slides, video and audio documents). Discussion of empirical cases based on documents and readings provided in class. Active participation and contribution to collective discussion are strongly encouraged.

Seminar activities may include the intervention of experts and professionals in the field.

Assessment methods

The final exam will consist of an oral examination on the texts indicated in the bibliography and will aim to verify the mastery of the subject with reference to the topics covered during the lectures and discussed in class. In addition to the two compulsory texts indicated as reference manuals for the study of the subject, with their supporting ppt presentations, the student will have to choose two articles/chapters useful for an in-depth thematic study. His or her ability to rework and argue and the ability to link the theoretical part to the practices and cases presented will be positively evaluated. Attendance and participation in the discussions during the lectures will also be evaluated as an important opportunity to discuss the topics covered.

 

Students with SLD or temporary or permanent disabilities. It is necessary to contact the relevant University office [http://site.unibo.it/studenti-con-disabilita-e-dsa/en] with ample time in advance: the office will propose some adjustments, which must in any case be submitted 15 days in advance to the lecturer, who will assess the appropriateness of these in relation to the teaching objectives.

Teaching tools

PC, internet, PowerPoint, audio and video documentary material, possible contributions from external parties. All materials will be made available on the virtual platform

Office hours

See the website of Teresa Carlone