42621 - Sociology of Food Consumption

Course contents

Course presentation
Whilst food expresses the biological need to sustain life, alimentation as a consumer process manifests itself as a problem of an economic and cultural nature, that is a social one.
Why do we prefer to consume a particular type of food instead of another? If psychology explains the phenomenon based on a mechanism of the psyche which regulates or guides us in the choice of foodstuffs, sociology develops reflections on the (social) why, on the (social) use and on the (social) effects of the consumption. The structure of a society and its cultural models contribute indeed in identifying “Typical-ideal” groups of consumers, and their real and own life styles. Often the foodstuffs act as indicators of social change, and it is for this that knowing how to interpret them becomes an essential requirement for those who work in the sector.

1° module
How have the alimentary habits of Italians changed, from the modern age until today? Considering that the alimentary system is a code which confers meaning to the single behaviours of consumers, in the formative module one analyzes how the language of food, its structure and relevant rules represent the identity of a people and of a nation. After an initial historic excursion the problem of alimentary behaviour in the context of the global society is considered.

2° module
Why did the “American way of life” prevail after the Second World War and, currently why is it triumphing over the “Italian style”? The subject of the second module are the interpretative models used by social scientists with regard to the general phenomenon of comsumption.
From fast food to slow food, the space for in depth analysis is wide and stimulating. Sociologists, architects, psychologists and marketing experts have tried to gather the orientating factors of consumption, giving them a legitimate social-historic footing which allows the contextualization of the real “Why” in the choice and the fashions in foodstuffs.

PROGRAMME
programme of the 1° module
first part.
the historic evolution of food consumption: the birth of the concept of taste; recipe books as texts (historical, cultural and social); the history of typical products of the mediterranean culture.

second part.
alimentation in the globalized society; alimentary practices as a result of a social-historic process; alimentary styles (typical local foodstuffs versus global), safeguarding the consumer.


programme of the 2° module
1 – consumption as a social behaviour
2 – environment and factors influencing consumption
3 – consumers
a – the four phases of the recent evolution of the consumer
b – eating signs and symbols

Readings/Bibliography

1° module
Capatti e M. Montanari, La cucina italiana. Storia di una cultura, Laterza, Bari, 2005, pagg. 408, € 9,5
2° module
V. Codeluppi, Manuale di sociologia dei consumi , Carocci Editore, Roma 2005 , pagg. 324, € 25,60

Teaching methods

During the lessons are proposed: slides, video, external testimonials, papers. Active partecipation is hoped for.

Assessment methods

1) (for students that regularly attend to the lessons) one test composed by open and multiple choices. Later, an oral exam also.
2) (for the others students) one test composed by open and multiple choices. Later, an oral exam also.

Office hours

See the website of Carlo Bucci