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Info Generali:

  • Dipartimento: Lettere E Filosofia
  • Tipologia: Corso Di Laurea Dm.270/04
  • Corso di Laurea: Turismo Enogastronomico
  • Settore Ministeriale: M-DEA/01
  • Codice di verbalizzazione: 804002434
  • Metodi di insegnamento: Frontale
  • Metodi di valutazione: Orale
  • Prerequisiti: None
  • Obiettivi: LEARNING OUTCOMES: The aim of the course is to provide a basic knowledge of the principles and mechanisms that govern the human experience of taste in the field of science and culture. Particular attention will be reserved to the analysis of wine and food heritage in a regional, national and international perspective in order to understand its development dynamics in the framework of modern forms of successful food tourism. KNOWLEDGE AND UNDERSTANDING: To analyze and interpret the socio-cultural phenomena involved in the experience of taste 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 gastronomic experience and to the investigation about food and wine tourism 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 the themes of taste and the concepts of food anthropology with language property. LEARNING SKILLS: To be able to apply 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 key themes of food anthropology will be analyzed. In the second one we will proceed to decode the versatility of the uses and meanings assumed by "food" in the dimension of everyday life and in the sphere of individual and collective behavior, with specific reference to the contemporary experiences of taste and to the most widespread practices of food and wine tourism TESTI ADOTTATI: FOR ATTENDING STUDENTS: 1) L. Rappoport, "Come mangiamo", Firenze, Ponte delle Grazie. 2) E. Di Renzo (a cura di), "La definizione antropologica del gusto. Letture disciplinari e casi di studio", 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