Learning outcomes of the course unit
Knowledge of the hystory of food and of the development of food culture.
Course contents summary
History of nutrition from antiquities to the contemporary age. The birth of agriculture. The myths of the foundation. The plants and the civilizations. Food as a product of culture as for it is produced, it is made/transformed, it is consumed. The invention of the cuisine. The meeting between greek-roman culture and barbaric culture. The birth of an European food model. The formation of taste. Taste as a cultural and social product. Oral and written cuisine. Language and grammar of food. The recipe books. Interaction between material and intellectual history.
CAPATTI A., MONTANARI M., Italian cuisine. A cultural history, New York, Columbia University Press, 2003.
MONTANARI M., The culture of food, Oxford UK/Cambridge USA, Blackwell, 1994 (paperback 1996
MONTANARI M., Food is culture, New York, Columbia University Press, 2006
Assessment methods and criteria
The final examination will be oral and it will be focussed on the different topic discussed during the course.