81859 - History of Historiography (1) (LM)

Learning outcomes

At the end of the course students possess the tools to get a basic orientation in the international historiographic landscape of the last two centuries. They can recognize the most relevant historical schools, read the related literature, and evaluate the most important trends in historiography on the basis of their epistemological paradigms.

Course contents

The course focuses on the historiography of the last few decades, and more precisely on food history. It takes the form of seminars. 

Food history provides and excellent perspective on historiography's recent developments (gender history, nationalism, post colonial and global history, history of consumption).

After a general course introduction (lesson 1), and setting the scene within the framework of contemporary historiography , focusing on natioalism and global history, we will read and comment chapters and essays on food history.  

We will be using on-line resources for historians, book reviews and other articles on the web.

Teaching will be in seminar form, so students will need to attend all lessons, read the assigned texts, and take an active part. Those unable to do so can always opt for an oral exam , as foreseen by the programme.

 

Readings/Bibliography

Attending students will introduce a book ( to be assigned in the first two lessons)  and will constantly participate in the discussion. At the end of the course they will write the review of the assigned book taking into consideration the issues disucussed in the class (max 8000 signs).

If unable to do so, they can take an oral exaam.

Not attending students can take an oral exam on the basis of the following texts:

Fernand Braudel,  Civiltà materiale, economia e capitalismo vol. I Le strutture del quotidiano, ( 1979 ) ed it 1982 pp.160- 244.(See Virtuale)

Sydney W. Mintz e Hariett Friedmann, Colonialismo e prima mondializzazione in M. Montanari – F. Sabban (a cura di) Storia e geografia dell’alimentazione vol. 1 Risorse, scambi, consumi Torino, UTET,2004, pp. 421- 438(See Virtuale)

Pierre Saunier e Martin Bruegel Nascita e sviluppo dell’industria alimentare (Ivi pp. 439 – 474) ●(See Virtuale)

Ilaria Porciani, Food Heritage and Nationalism in Europe in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019,  gold open access https://www.routledge.com/Food-Heritage-and-Nationalism-in-Europe-1st-Edition/Porciani/p/book/9780367234157.

Ilaria Porciani and Massimo Montanari: Conclusion: Careful with Heritage in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019, https://tandfbis.s3-us-west-2.amazonaws.com/rt-files/docs/Open+Access+Chapters/9780367234157_oachapter12.pdf.

Laura Di Fiore, “Patrimoni di origine protetta. Le procedure di Food Labelling nelle istituzioni internazionali all’incrocio tra nazionale, globale e locale”, Storicamente 14(2) 2018: DOI: 10.12977/stor692 [http://dx.doi.org/10.12977/stor692] disponibile on line al seguente indirizzo: https://storicamente.org/di-fiore-patrimoni-origine-protetta-food-labeling

Paolo Capuzzo, Food and Locality. Heritagization and the Commercial Use of the Past, in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019 https://www.routledge.com/Food-Heritage-and-Nationalism-in-Europe-1st-Edition/Porciani/p/book/9780367234157

Jayeeta Scharma, Food and Empire in Jeffrey Pilcher (ed.), The Oxford Handbook of Food History https://www.academia.edu/25744740/_Food_and_Empire_From_The_Oxford_Handbook_of_Food_History_Food_and_Empire

Avieli, N. (2013) “Grilled Nationalism”, Food, Culture & Society 16(2) 2013: pp. 301-20. Disponibile on line al seguente indirizzo: https://www.researchgate.net/publication/272204248_Grilled_Nationalism_Power_Masculinity_and_Space_in_Israeli_Barbeques

De Soucey, M. (2010) “Gastronationalism. Food Traditions and Authenticity Politics in the European Union”, American Sociological Review 75(3): 432-55 scaricabile tramite J STOR delle risorse elettroniche del SBA dell’Università di Bologna, attivando il proxi con le proprie credenziali di ateneo.

Ilaria Porciani,Mappe mentali, confini e politiche: tra nazionalismo e sovranismo https://www.clio92.org/wp-content/uploads/2020/07/BollettinoNS26Luglio2020.pdf

Massimo Montanari: Il mito delle origini. Breve storia degli spaghetti al pomodoro, Roma - Bari, Laterza, 2019.

Alberto De Bernardi, Il paese dei maccheroni. Storia sociale della pasta, Roma, Donzelli,2019.Laura Di Fiore e Marco Meriggi – World History. Le nuove rotte della storia, Roma-Bari, Laterza, 2011

Teaching methods

Teaching will be in seminar form, so students will need to attend all lessons, read the assigned texts, and take an active part in the discussion. Those unable to do so can always opt for an oral exam at a later stage, as foreseen by the programme. It is essential to attend the first 3 lessons.

Assessment methods

Students who attend at least 75% of the lessons are considered to be attending.

 This 6 CFU course can be chosen as a part of the 12 CFU Integrated Course “Historians and Historiography (LM)". If the student has the Integrated Course (12 CFU) in his/her study plan, the final grade will result from the arithmetic average of the marks obtained in the two parts (“Storia e Pratica Storiografica - prof. Alessio Gagliardi (LM)" and “History of the Historiography (1) (LM) prof. Ilaria Porciani“).

As for this one, students attending the course will read and discuss the assigned texts. At the end they will write the review of a book (no more than 8.000 signs). They will be judged on the basis of their participation (questions, comments etc. during the entire clourse) as well as on the baasis of the quality of their review. The review must take into consideration the topics and issues introduced and discussed during the course.

 

For non attending students, the exam will be oral.

Thorough in-depth knowledge of the topics covered in the course, together with analytical and critical skills and command of the specific language, will qualify for top marks (30-30L).

A good grasp of the topics covered in the course, together with good critical analysis and command of the specific language, will qualify for high marks (27-29).

A more mechanical and less articulate grasp, and/or correct use of language though not always appropriate, will qualify for a medium-range mark (23-26).

Weak analytical capacity and frequently inappropriate language – together with some knowledge of exam material – will receive a pass mark or little more (18-22).

Mistakes of spelling and syntax (by native Italian students) will be heavily penalized, as befits a university examination, especially in a humanistic subject.

 

 

Teaching tools

web resources for historians

Office hours

See the website of Ilaria Porciani