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 (lesson 2), 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

Laura Di Fiore e Marco Meriggi – World History. Le nuove rotte della storia, Roma-Bari, Laterza, 2011

Sebastian Conrad Storia Globale. Un’introduzione, Roma, Carocci, 2015.

Ilaria Porciani, capitolo: Food Heritage and Nationalism in Europe di prossima pubblicazione in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019, disponibile in gold open access a partire da dicembre 2019, ma già disponibile a partire da settembre 2019 solo per gli iscritti al Corso tra i materiali didattici.

Ilaria Porciani and Massimo Montanari: Conclusion: Careful with Heritage di prossima pubblicazione in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019, disponibile in gold open access a partire da dicembre 2019, ma già disponibile a partire da settembre 2019 solo per gli iscritti al corso tra i materiali didattici.

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, capitolo di prossima pubblicazione in Ilaria Porciani (ed.) Food Heritage and Nationalism in Europe, London, Routldedge, 2019, disponibile in gold open access a partire da dicembre 2019, ma già disponibile a partire da settembre 2019 solo per gli iscritti al corso tra i materiali didattici.

Jayeeta Scharma, Food and Empire in Jeffrey Pilcher (ed.), The Oxford Handbook of Food History reperibile on line al seguente indirizzo: 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 Review75(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.

 

STUDENTS ATTENDING THE COURSE ON A REGULAR BASIS CAN READ THE FOLLOWING TEXTS INSTEAD OF CONRAD + MERIGGI DI FIORE

1.Fernand Braudel, capitolo Il pane quotidiano in Civiltà materiale, economia e capitalismo vol. I Le strutture del quotidiano, ( 1979 ) ed it 1982 pp.81-244 2.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 3.Pierre Saunier e Martin Bruegel Nascita e sviluppo dell’industria alimentare (Ivi pp. 439 – 474) ●

 

Teaching methods

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

Assessment methods

This is an integrated course. Therefore, the final mark will result from the average of the marks in both courses.

As for this one, students attending the seminar will read and discuss the assignements every lesson. At the end they will write a paper (8.000 signs).

 

For students not attending at least 12 classes of the seminar, 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