27280 - Seminars (1) (G.B)

Learning outcomes

At the end of the seminar students will be able to interpret issues related to specific historical phenomena in a diachronic and transversal perspective, thought the elaboration and synthesis of the data coming from the analysis of written records and material sources and from the collective debate originated from the contact with other people. They will be able to formulate autonomously and in an organized way a research path or an intellectual work, using the specific acquired tools with methodological rigour, precision and accuracy.

Course contents

Food as cultural heritage

The teaching activity is divided into ten meetings of three hours each.

The topics covered directly by the lecturer are as follows:

• Birth and evolution of cultural heritage (Feb. 1)
• Food heritage and typicality (Feb. 2)
• The origins of food localization, from Antiquity to the Renaissance (Feb. 8)
• The reasons for food localization, between encyclopedism and irony (Feb. 15)
• The idol of origins and the construction of food myths (Feb. 16)
• The use of product inventories as sources for food heritage history: instructions for use (March 2)

  The interdisciplinary nature of the subject matter also includes guest speakers to complement the predominantly historical focus. Specifically, these are four meetings:

• Davide Mondin (ALMA lecturer), The perception of product identity through name, origin information and branding (Feb. 9)
• Stefano Magagnoli (University of Parma), The Economics of Typicality. Myths, memories, storytelling and economic policies (Feb. 22)
• Davide Domenici (Alma Mater Studiorum - University of Bologna), Food heritage and anthropology: the case of Mexican gastropolitics (Feb. 23)
• Maria Giovanna Onorati (University of Gastronomic Sciences), The origin of food and consumer demand for trust in times of crisis (March 1)

Readings/Bibliography

The student is required to read:

• A. Campanini, Il cibo. Nascita e storia di un patrimonio culturale, Roma, Carocci, 2019

and an essay of his or her choice from the following:

• D. Domenici, Gastropolitiche messicane. Il processo di riconoscimento UNESCO e l’idea di nazione, in “Storicamente”, 2018 (https://storicamente.org/domenici-gastropolitiche-messicane-unesco )
• I. Porciani, Cibo come patrimonio. Un’introduzione, in “Storicamente”, 2018 (https://storicamente.org/rubrica-studi-2018/porciani-cibo-come-patrimonio-storia )
• P. Capuzzo, Food and locality. Heritagization and commercial use of the past, in Food Heritage and Nationalism in Europe, ed. by I. Porciani, London-New York, Routledge, 2019, pp. 65-82 (https://www.taylorfrancis.com/chapters/oa-edit/10.4324/9780429279751-4/food-locality-paolo-capuzzo?context=ubx&refId=aee34fe4-8385-4598-90ce-b371a91e0a80 )

Additional in-depth bibliography will be pointed out during the seminar.

Teaching methods

The seminar character envisages for each meeting a part of frontal teaching, where the individual topic is presented, and a part of active discussion, involving students and possible guests. The analysis of sources, mostly narrative, to support the theoretical framework is considered central.

ATTENDANCE OF 24 OUT OF 30 HOURS IS COMPULSORY TO OBTAIN THE FINAL QUALIFICATION

Assessment methods

At the end of the Seminar, each student is expected to prepare a short paper (5-7 folders, which is equivalent to 10-14,000 characters) on one of the topics covered, of his or her choice but to be agreed in advance with the lecturer. The paper should be emailed to the lecturer at least three days before the chosen roll call. At the latter, and orally, the lecturer will check:

- the knowledge of the topics covered in the lectures;

- the mastery of research tools and methods.

Possession of these knowledge and skills and, in general, active participation in the activities proposed during the Seminar will lead to an evaluation of eligibility.

Teaching tools

Reproductions or editions of the sources analysed in class will be made available to students.

Office hours

See the website of Antonella Campanini