- Docente: Paolo Capuzzo
- Crediti formativi: 6
- SSD: M-STO/04
- Lingua di insegnamento: Italiano
- Modalità didattica: Convenzionale - Lezioni in presenza
- Campus: Bologna
- Corso: Laurea Magistrale in Italianistica, culture letterarie europee, scienze linguistiche (cod. 9220)
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
13th November What’s material culture? A historical approach
14th November Italian food in the pre-industrial age: a geographical approach
15th November Commercialization and Italian material culture in the first half of the 20th century
20th November Students presentations and discussion. Students will present one of the following texts
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Fasce-Bini-Gaudenzi, Comprare per credere. La pubblicità in Italia dalla Belle Epoque a oggi, Carocci, 2016 – chapter 1, pp. 15-40
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Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003 – chapter 3 on Fascism, pp. 22-43
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Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016, chapter 2, pp. 27-51
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Capatti and Montanari, La cucina italiana. Storia di una cultura, Laterza, 2005, chapter 7
21st November Industrialisation of the Italian food and mass consumption
22nd November Food in the Italian diaspora
27th November Student presentations. Students will choose one of the following texts
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Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016, chapter 5, pp. 109-140
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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
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S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013, chapter 1, pp. 19-46
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C. Helstosky, Garlic and Oil. Politics and food in Italy, Berg, 2004, chapter 5, pp. 127-50
28th November Youth and consumption
29th November The city and the home: spaces of material cultures
4th December Student presentations – students will choose one of the following texts:
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Paolo Capuzzo, Gli spazi della nuova generazione, P. Capuzzo (ed.), Genere, generazione e consumi. L'Italia degli anni Sessanta, Carocci, pp. 217-247
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Bonomo, «Rivoluzione in famiglia»? Televisione e vita domestica nell’Italia del boom, «Contemporanea», XVIII, 2015, 1, pp. 3-31
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J. Foot, Cinema and the city. Milan and Luchino Visconti's Rocco and his Brothers (1960), in Journal of Modern Italian Studies, 2/1999, pp. 209-35
- E. Asquer, Storia intima dei ceti medi. Una capitale e una periferia nell’Italia del miracolo economico, Laterza, 2011, chapter 2, pp. 41-84
5th December Mapping the Italian economic miracle: gender and consumption
6th December Italian consumer society: political and commercial aspects
11th December Student presentations
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A. Arvidsson chapter 6 Housewife
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P. Capuzzo, I partiti politici di fronte alla società dei consumi, in “Mondo Contemporaneo”, 3/2014, pp. 129-53E. Asquer, La rivoluzione candida. Storia sociale della lavatrice in Italia (1945-1970), Carocci, 2007, chapter 4, pp. 103-41
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E. Scarpellini, Shopping American-Style: The Arrival of the Supermarket in Postwar Italy, “Enterprise & Society”, vol. 5 n. 4, dicembre 2004
12th December Italian consumptions within the globalisation process
13th December Italian material cultures in the economic crisis
Testi/Bibliografia
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Fasce-Bini-Gaudenzi, Comprare per credere. La pubblicità in Italia dalla Belle Epoque a oggi, Carocci, 2016
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Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003
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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
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H.R. Diner, Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration, Harvard University Press, 2001
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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
Attendant 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 end of the course attendant students will have to write a paper (about 2000 words) on a subject which has to be decided along with the professor.
Not attending students will have to study the following texts:
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
They will than have to pass a written exam in which they are required to answer to 4 questions concerning the four volumes they have read. They will have 60 minutes to answer the questions.
It is recommended that not-attending students get in touch with the professor before the exam.
Orario di ricevimento
Consulta il sito web di Paolo Capuzzo