85104 - HISTORY OF MATERIAL CULTURES IN ITALY (1) (LM)

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

The course will address the following topics:

What’s material culture? A historical approach

Italian food in the pre-industrial age: a geographical approach 

Commercialization and Italian material culture in the first half of the 20th century 

Industrialisation of the Italian food and mass consumption

The Italian economica miracle

Youth and consumption

Private and public spaces of consumption

Gender and consumptions

Politics of consumptions

Italian material culture in a global world

 

Schedule

 

November

Wednesday 8th - 11

Thursday 9th - 11

Friday 10th - 11

Wednesday 15th - 11

Thursday 16th - 11

Friday 17th - 11 - Group A-B-C-D

Wednesday 22nd - 11

Thursday 23rd - 11 Group E-F-G-H

Tuesday 28th - 9 - Aula 1 via Zamboni 32

Wednesday 29th - 11 Group I-L-M-N

Thursday 30th - 11

 

December

Friday 1st - 11 

Tuesday 5th - 9 Aula 1 via Zamboni 32

Wednesday 6h - Group O-P-Q-R

Thursday 7th - 11

 

 

 

 

 

Attending students will be organised in groups and are expected to present in class one of the following texts:

 

• Group A - Rachel Black, Acqua minerale di Sangemini: the Italian mineral water industry finds a place at the table – Journal of Modern Italian Studies, 2009
  

• Group B - Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003 – chapter 3 on Fascism, pp. 22-43

• Group C - Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016, chapter 2, pp. 27-51

• Group D - Capatti and Montanari, Italian Cuisine: A Cultural History, Laterza, 2005, chapter 7

 

• Group E - 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

• Group F - S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013, chapter 1, pp. 19-46

• Group G - C. Helstosky, Garlic and Oil. Politics and food in Italy, Berg, 2004, chapter 5, pp. 127-50

• Group H - Fabio Parasecoli, The Invention of Authentic Italian Food

 

• Group I - Paolo Capuzzo, Gli spazi della nuova generazione, P. Capuzzo (ed.), Genere, generazione e consumi. L'Italia degli anni Sessanta, Carocci, pp. 217-247

• Group L - Group D - Ivan Paris, White goods in Italy during the golden age, in Journal of Interdisciplinary History, 1/2013, 83-110

• Group M - E. Scarpellini, Shopping American-Style: The Arrival of the Supermarket in Postwar Italy, “Enterprise & Society”, vol. 5 n. 4, dicembre 2004

• Group N - Elisabetta Merlo and Francesca Polese, Turning Fashion into Business: The Emergence of Milan as an International Fashion Hub, in The Business History Review, 2006

 

• Group O - P. Capuzzo, Crisi e trasformazione della società dei consumi negli anni Settanta (2019)

• Group P - A. Arvidsson, Marketing Modernity, chapter 6 Housewife

• Group Q - E. Merlo, Italian fashion business: Achievements and challenges (1970s–2000s), "Business History", 53:3, pp. 344-362
  

• Grou R John Foot, From boomtown to bribesville: the images of the city, Milan, 1980–97
  

Testi/Bibliografia

• Fasce-Bini-Gaudenzi, Comprare per credere. La pubblicità in Italia dalla Belle Epoque a oggi, Carocci, 2016

• Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003

• 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

• H.R. Diner, Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration, Harvard University Press, 2001

• 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 lectures 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

Students have to pass a written exam. They have to answer three questions in 50 minutes. This exam concerns this module for the other module see the programme of Prof. Settis. 

Attending students will prepare the exam on the following texts:

 Rachel Black, Acqua minerale di Sangemini: the Italian mineral water industry finds a place at the table – Journal of Modern Italian Studies, 2009

Adam Arvidsson, Marketing Modernity. Italian advertising from fascism to postmodernity, Routledge, 2003 – chapter 3 on Fascism, pp. 22-43

Emanuela Scarpellini, Food and Foodways in Italy from 1861 to the Present, Palgrave, 2016, chapter 2, pp. 27-51

Capatti and Montanari, Italian Cuisine: A Cultural History, Laterza, 2005, chapter 7

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

S. Cinotto, The Italian American Table. Food, Family, and Community in New York City, University of Illinois Press, 2013, chapter 1, pp. 19-46

C. Helstosky, Garlic and Oil. Politics and food in Italy, Berg, 2004, chapter 5, pp. 127-50

Fabio Parasecoli, The Invention of Authentic Italian Food

Ivan Paris, White goods in Italy during the golden age, in Journal of Interdisciplinary History, 1/2013, 83-110

E. Scarpellini, Shopping American-Style: The Arrival of the Supermarket in Postwar Italy, “Enterprise & Society”, vol. 5 n. 4, dicembre 2004

Elisabetta Merlo and Francesca Polese, Turning Fashion into Business: The Emergence of Milan as an International Fashion Hub, in The Business History Review, 2006

A. Arvidsson, Marketing Modernity, chapter 6 Housewife

E. Merlo, Italian fashion business: Achievements and challenges (1970s–2000s), "Business History", 53:3, pp. 344-36

John Foot, From boomtown to bribesville: the images of the city, Milan, 1980–97

 

Non attending students will prepare the exam on 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

 

The grade assigned to the paper will be based on:

- accuracy in the content of the answers

- critical analysis

- clarity in structure and aims

- language proficiency

 

Strumenti a supporto della didattica

During frontal lessons the teacher will use power point presentations containing text and visual sources.

Orario di ricevimento

Consulta il sito web di Paolo Capuzzo