96456 - STORIA DELL'ALIMENTAZIONE

Learning outcomes

The course aims at providing the fundamental tools for the long-term analysis of the cultural, social and economic processes linked to food and its consumption. At the end of the course the student will also be able to recognize consumption models linked to sustainability, medical science and the valorization of the culture of well-being. Information will be provided regarding the birth and evolution of diets; identity and integration processes linked to food; productive economies.

Course contents

The course will provide an analysis of the forms of food consumption over the centuries, highlighting changes in lifestyles and the importance of the phenomenon for the economy and the territory. The lessons will focus in particular on the following topics:

• Nutrition over the centuries (from hunger to abundance)

• Popular culture and nutrition

• The invention of pasta

• Food and medical science

• The discovery of well-being through food

• The birth of new eating styles

• Production systems linked to food and the importance of food districts for local economies

• Food and tourist offers

Readings/Bibliography

The reference bibliography will be communicated at the beginning of the lessons.

 

Further teaching material (slides and additional texts) will be provided during lessons and made available via the virtual e-learning platform (http://virtuale.unibo.it/)

Teaching methods

Classroom lessons with slide projection and audiovisual material

Assessment methods

The test will consist of a written exam, lasting two hours, containing four open questions.

Teaching tools

Slides will be published during the course.

These will, however briefly, offer a summary of the contents covered in class.

 

Reception hours:

consult Prof. Davide Bagnaresi's website https://www.unibo.it/sitoweb/davide.bagnaresi2

Office hours

See the website of Davide Bagnaresi