13467 - History of Food Habits (1)

Learning outcomes

At the end of this course, students should know the essential lines of food history, on the economic, social, cultural plan, based on the reading of documentary, narrative, literary, scientific sources, shown as exemples of start-up for historical work. Students should communicate in written form on the subject of the discipline using a specific terminology.

Course contents

General history of food and food culture history, both historical and anthropological, with a particular reference to European history between the Middle Ages and the Modern Age.

Readings/Bibliography

M.Montanari, La fame e l'abbondanza. Storia dell'alimentazione in Europa. (Laterza, 1993).
M.Montanari, Il cibo come cultura. (Laterza, 2004).

Teaching methods

Frontal lessons, featuring themes and document readings.

Assessment methods

Oral test.

Are evaluated: the property of language, the understanding of the topics discussed, the ability to propose connections between different themes. The vote is expressed in 30/30. At discretion of the teacher, a mention of praise can be added.

Evaluation criteria and degrees. The achievement by the student of a full critical knowledge of the topics taught in the course and mastery of the specific language will be evaluated with excellence marks. A mnemonic knowledge of the matter and synthesis and analysis skills articulated in a language not always appropriate will lead to discrete evaluations. Inappropriate formative and/or inappropriate language will lead to just sufficient marks. Serious formative errors, inappropriate language, lack of orientation within the bibliographic materials provided by the course will be negatively evaluated.

Teaching tools

Exposure of problems, image projection, document readings.

Office hours

See the website of Massimo Montanari