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Info Generali:

  • Dipartimento: Lettere E Filosofia
  • Tipologia: Corso Di Laurea Dm.270/04
  • Corso di Laurea: Scienze Del Turismo
  • Settore Ministeriale: M-DEA/01
  • Codice di verbalizzazione: 804001728
  • Metodi di insegnamento: Frontale
  • Metodi di valutazione: Orale
  • Prerequisiti: None
  • Obiettivi: LEARNING OUTCOMES: The aim of the module is to provide a basic knowledge of the problems about the intangible cultural heritage and the complexity that governs its preservation and promotion. Particular reflexive attention will be given to the analysis of wine and food heritage from a regional, national and international perspective in order to understand its destination practices in the framework of modern forms of successful food tourism. KNOWLEDGE AND UNDERSTANDING: To analyze and interpret the socio-cultural phenomena involved in the tourist experience with specific reference to the study of their food and wine component. APPLYING KNOWLEDGE AND UNDERSTANDING: To know how to use competently the antropological research method in the analysis of the current social and cultural events connected to the touristic experience and to the investigation about wine and food phenomena. MAKING JUDGEMENTS: To be able to apply the acquired knowledge also in new contexts, in which the touristic development is going to be promoted. COMMUNICATION SKILLS: Ability to communicate with property and relevance of language subjects and concepts of the discipline. LEARNING SKILLS: To succeed in applying the disciplinary knowledge acquired in the classroom in the planning of territorial events connected to the food and wine offer PROGRAMMA The course is divided into a general part and a monographic part. In the first one the nodal theoretical orientations that characterize the history of the disciplinary studies will be investigated. Moreover, the most important methodological and conceptual tools that cultural anthropology uses for its specific study objects will be subjected to critical scrutiny. The monographic part will proceed in decoding the versatility of the uses and meanings assumed by "food" in the dimension of everyday life and in the dimension of individual and collective behaviors, with specific reference to contemporary gastronomic practices and the most widespread practices of food and wine tourism. TESTI ADOTTATI FOR ATTENDING STUDENTS: 1) F. Neresini , V. Rettore (a cura di) "Cibo, cultura, identita", Roma, Carocci. 2) E. Di Renzo (a cura di), "La problematizzazione antropologica del cibo. Letture disciplinari e percorsi teorico-riflessivi", dispense del corso reperibili presso la libreria Universitalia. 3) Another study material will be provided in class and displayed on the teacher's blog http://studifolklorici.blogspot.it FOR STUDENTS NOT ATTENDING: Students who do not attend the course, in lieu of the provisions in section 3, will bring a wise choice to be agreed with the teacher.
  • Ricevimento: TUTTE LE INFORMAZIONI COMPLETE ED AGGIORNATE RELATIVE AL CORSO DI ANTROPOLOGIA DEL TURISMO E DI STORIA DELLE TRADIZIONI POPOLARI(PROGRAMMA, DATE APPELLI, MATERIALE SCARICABILE DA INTERNET) POTRANNO ESSERE REPERITE COLLEGANDOSI AL BLOG DEL DOCENTE ALL'INDIRIZZO: http://studifolklorici.blogspot.it/

Didattica Didattica:

  • A.A.: 2019/2020
  • Canale: UNICO
  • Crediti (CFU): 6
  • Obbligo di Frequenza: No