85104 - HISTORY OF MATERIAL CULTURES IN ITALY (1) (LM)

Conoscenze e abilità da conseguire

At the end of the course, students will have gained a general knowledge of the history of contemporary Italy and its main historiographical interpretations. They will be able to communicate the knowledge acquired using the specific terminology peculiar to the subject and in line with its scientific principles, finding their bearings in the historiographical debate; they will have learned the methodologies for researching the social classes and the tendencies of the same; they will have gained an understanding of mass culture and the processes of consumption. They will understand the impact methodological choices have on the final results.

Contenuti

9th November What’s material culture? A historical approach

10th November Italian food in the pre-industrial age: a geographical approach 

11th November Commercialization and Italian material culture in the first half of the 20th century 

16th November Industrialisation of the Italian food and mass consumption

17th November Students presentations and discussion. Students will present one of the following texts

• Group A - Fasce-Bini-Gaudenzi, Comprare per credere. La pubblicità in Italia dalla Belle Epoque a oggi, Carocci, 2016 – chapter 1, pp. 15-40

• Group B - Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003 – chapter 3 on Fascism, pp. 22-43

• Group C - Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016, chapter 2, pp. 27-51

• Group D - Capatti and Montanari, Italian Cuisine: A Cultural History, Laterza, 2005, chapter 7

 

18th November Food in the Italian diaspora 

23rd November Youth and consumption

24th November Student presentations. Students will choose one of the following texts

• Group A - H.R. Diner, Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration, Harvard University Press, 2001, chapter 3, pp. 48-83

• Group B - S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013, chapter 1, pp. 19-46

• Group C - C. Helstosky, Garlic and Oil. Politics and food in Italy, Berg, 2004, chapter 5, pp. 127-50

• Group D - Fabio Parasecoli, The Invention of Authentic Italian Food

25th November The city and the home: spaces of material cultures

30th November Student presentations – students will choose one of the following texts:

• Group A - Paolo Capuzzo, Gli spazi della nuova generazione, P. Capuzzo (ed.), Genere, generazione e consumi. L'Italia degli anni Sessanta, Carocci, pp. 217-247

• Group B - Bonomo, «Rivoluzione in famiglia»? Televisione e vita domestica nell’Italia del boom, «Contemporanea», XVIII, 2015, 1, pp. 3-31

• Group C - E. Scarpellini, Shopping American-Style: The Arrival of the Supermarket in Postwar Italy, “Enterprise & Society”, vol. 5 n. 4, dicembre 2004

• Group D - E. Asquer, Storia intima dei ceti medi. Una capitale e una periferia nell’Italia del miracolo economico, Laterza, 2011, chapter 2, pp. 41-84

1st December Mapping the Italian economic miracle: gender and consumption 

7th December Italian consumer society: political and commercial aspects

9th December Student presentations

• Group A - A. Arvidsson chapter 6 Housewife

• Group B - P. Capuzzo, I partiti politici di fronte alla società dei consumi, in “Mondo Contemporaneo”, 3/2014, pp. 129-53E.
  

• Group C - E. Merlo, Italian fashion business: Achievements and challenges (1970s–2000s), Business History, 53:3, pp. 344-362
  

• Group D - Ivan Paris, White goods in Italy during the golden age, in Journal of Interdisciplinary History, 1/2013, 83-110
  

14th December Italian consumptions within the globalisation process 

15th December Italian material cultures in the economic crisis 

Testi/Bibliografia

• Fasce-Bini-Gaudenzi, Comprare per credere. La pubblicità in Italia dalla Belle Epoque a oggi, Carocci, 2016

• Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003

• Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016,

• Capatti and Montanari, La cucina italiana. Storia di una cultura, Laterza, 2005

• H.R. Diner, Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration, Harvard University Press, 2001

• S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013

• C. Helstosky, Garlic and Oil. Politics and food in Italy, Berg, 2004

• P. Capuzzo (ed.), Genere, generazione e consumi. L'Italia degli anni Sessanta, Carocci

• E. Asquer, Storia intima dei ceti medi. Una capitale e una periferia nell’Italia del miracolo economico, Laterza, 2011

Metodi didattici

The course is structured in lectues and seminar discussions. Students are expected to participate actively by reading in due time texts in the programme, writing papers and participating in class discussions.

Modalità di verifica e valutazione dell'apprendimento

 

Attending students will have to write a short paper (about 500 words) in which they summarise the main points of the chosen text. The paper has to be delivered at least one day before the scheduled discussion at the following email address:

paper.storia@gmail.com

At the end of the course attending students will have to write a paper (about 2000 words) on a subject which has to be decided along with the professor.

Deadline for the submission of the final paper is February 28th.

The grade assigned to the paper will be based on:

- selection of the topic and its relatedness with the course content

- ability to identify relevant bibliography

- critical analysis

- clarity in structure and aims

- language proficiency

 

Non attending students are required to pass a written test. This concerns this module (6CFU), look at the programme of Prof. Settis for the first module.

The written test (60 minutes) requires to answer to three questions on the following bibliography. An accurate studying of the following books is necessary in order to pass the written exam.

The mark assigned to the paper will be based on the precision in anwering the question, the capacity to develop a critical analyis using an adequate scientific language.

 

Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016

Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003

Massimo Montanari, Italian Identity in the Kitchen, Columbia University Press, 2013

S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013

Strumenti a supporto della didattica

During frontal lessons the teacher will use power point presentations containing text and visual sources.

Orario di ricevimento

Consulta il sito web di Paolo Capuzzo