ECONOMIC HISTORY OF EUROPE AND EUROPEAN FOOD
Learning outcomes of the course unit
a) Knowledge and comprehension abilities
The student will learn and understand the economic, social, cultural, institutional and political- regulatory processes that characterize the European integration process.
b) Ability to use knowledge and comprehension
The student will use the studied issues to understand the community processes complexity, also with regard to the other disciplines.
c) Judgment autonomy
The student will be able to evaluate the community processes and develop a critical analysis of the powerful factors that characterize their evolution.
d) Communicative skills
The student will get a lexical and conceptual property essential for the education and the communication of a specialist student in Political Sciences.
e) Ability to learn
The student will try out an innovative didactic method based on group work.
Course contents summary
Why have the European states decided to constitute a political and monetary union? What have been the historical (political, cultural, and economic) dynamics that in the long run have characterized the process of European integration?
There are numerous traces that testify the existence of a commonality of spirits, cultures, experiences, and identities among the different European peoples. Can we say the same in the food sector and consumer protection policies?
The course will analyse the slow evolution of the idea of an “European Union”, highlighting the thrusts and resistances faced over the centuries. The building process after the Second world war of the European institutions will be focussed, underlining the opportunities given to the continental economies to grow, expand and integrate each other.
Close attention will be paid to the construction of a common agricultural-food policy and to the implications in terms of food security and safety. Finally, the course will focus on the relationship between the integration of European space and the contamination of gastronomic grammars.
- Bino Olivi e Roberto Santaniello, Storia dell’integrazione europea, Bologna, il Mulino, 2010.
- Kiran Klaus Patel, Fertile ground for Europe? The history of European integration and the common agricultural policy since 1945, Baden-Baden 2009, Nomos, 2009 (pp. 1-23; 61-78; 161-179).
- Stefano Magagnoli e Jean-Pierre Williot, Le culture alimentari e gastronomiche, in Europa, Culture e Società, Istituto dell’Enciclopedia Italiana Treccani, 2018 (pp. 530-540).
- Pascal Griset, Jean-Pierre Williot, Yves Bouvrier, Face aux risques. Une histoire de la sureté alimentaire à la santé environnementale, Paris, Le Cherche-Midi, 2020.
- Materials, slides and notes of the lessons.
- Texts, materials, and documents indicated for the group activities and group and the classroom presentation.
The students who don’t take the intermediate test must read one book at choice among:
- Heiki Mikkeli, Europa. Storia di un’idea e di un’identità, Bologna, il Mulino, 2002.
- Robert C. Allen, La rivoluzione industriale inglese, Bologna, il Mulino, 2011.
- Mauro Campus, L’Italia, gli Stati Uniti e il piano Marshall, Roma-Bari, Laterza, 2008.
- Federico Chabod, Storia dell’idea di Europa, Roma-Bari, Laterza, 2007.
- Corrado Malandrino, Stefano Quirico, L’idea di Europa. Storia e prospettive, Roma, Carocci, 2020.
- Piero Bevilacqua, Il cibo e la terra. Agricoltura, ambiente e salute negli scenari del nuovo millennio, Roma, Donzelli, 2018.
- Piero Bevilacqua, La mucca è savia. Ragioni storiche della crisi alimentare europea, Roma, Donzelli, 2002
- Luisa Stagi, Food Porn. L’ossessione del cibo in Tv e nei social media, Milano, Egea, 2016.
- Elisabetta Moro, La dieta mediterranea. Mito e storia di uno stile di vita, Bologna, il Mulino, 2014.
- Massimo Montanari, Il mito delle origini. Breve storia degli spaghetti al pomodoro, Roma-Bari, Laterza, 2019.
The first part of the course (approximately 50% of the hours) will be carried out with traditional lessons.
The second part (approximately 50% of the hours) will be instead dedicated to the student presentations (organized in small teamwork), elaborated following the bibliographical and documentary indications defined with the teacher.
After the first part of course there will be a a multiple-choice test. The students that won’t pass the test (<18) will have to take the final written and oral exam.
All the teaching materials will be published on Elly website.
As required by the resolution of the Academic Senate of 29 June 2021, recorded lessons or other equivalent audio-video material will also be uploaded on the teacher's Elly website among the teaching materials.
Assessment methods and criteria
There are two methods for passing the exam:
(1) Intermediate test + Classroom presentation + Classroom participation assessment
Intermediate test (multiple choice test):
The knowledge and comprehension abilities will be checked with a 15 questions multiple choice test. Every question is 1 point worth. The test will be passed getting almost 9 points on 15. This part of the exam will be worth 50%.
The classroom presentation will be checked by the following elements:
a) originality and innovativeness of work (ability to carry on the proposed topic with originality compared to the literature and documentation used).
b) precision and effectiveness of the slides (style, language).
c) quality and precision of the abstract (to present the aims, the sources, the results).
d) coherence between sources, analysis, and synthesis.
e) coherence between investigation questions and proposed analysis (i.e.: if I want to study the skin quality of the shoes that I’m using I can’t analyse the cotton of my shirt). This part of the exam will be worth 40%.
Participation in classroom activities
The evaluation of classroom activities will consider the contribution given to the discussions and the quality/innovativeness of the arguments used.
This part of the exam will be worth 10%.
(2) Final written + oral exam
Final written exam:
a) The knowledge and comprehension abilities will be checked by 2 open questions.
Each question is 15 points worth.
b) The answers will be checked by the ability to express judgment autonomy, critical learning ability and to do cross links among different topics.
c) The ability to communicate will be checked verifying the adequacy and efficacy of language; furthermore, it will be checked the tendency to clarify the meaning of the technical words and concepts used.
This part of the exam will be worth 50%.
The answers will be checked by the ability to express judgment autonomy, critical learning ability and to do cross links among different topics.
The ability to communicate will be checked verifying the adequacy and efficacy of language; furthermore, it will be checked the tendency to clarify the meaning of the technical words and concepts used.
This part of the exam will be worth 50%.
Any extra readings and activities will be communicated at the beginning of the course and published on Elly site.