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Info Generali:

  • Dipartimento: Lettere E Filosofia
  • Tipologia: Corso Di Laurea Magistrale Dm.270/04
  • Corso di Laurea: Progettazione E Gestione Dei Sistemi Turistici
  • Settore Ministeriale: M-DEA/01
  • Codice di verbalizzazione: 8047766
  • Metodi di insegnamento: Frontale
  • Metodi di valutazione: Orale
  • Prerequisiti: None
  • Obiettivi: LEARNING OUTCOMES: The aim of the course is to provide the appropriate critical-conceptual tools to know and interpret the main dynamics underlying contemporary tourism phenomena, with particular and in-depth attention to the most widespread food tourism practices. KNOWLEDGE AND UNDERSTANDING: To analyze and interpret the socio-cultural phenomena involved in the tourist experience and in food and wine practices. 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 be able to employ the procedures and the disciplinary knowledge acquired in classroom lectures attempting to integrate them into interdisciplinary working groups aimed at the planning of territorial tourism systems. PROGRAMMA: In recent years, the rural areas have gradually assumed the attributes of the locus amoenus where appease the anxieties of an escape from urbanity experienced as alienating and de-humanizing. Dashed as an updated and "realistic" of the sixteenth land of plenty, this world is essentializes the naturalness of its food, in the manual of procedures in the culinary and nutritional wisdom of the precepts that meet at the same time, hunger, health, needs leisure. Faced with such rhetorical representative - mainly conveyed by the mass media and commercial communication - the rural environment has become a formidable pool of reference from which to draw pictures and values to help ensure the quality/excellence of the products present in the circuit of profitable 'agro-food industry. Starting from these premises, the course will aim to analyze the current size of the food and wine tourism in Italy, pausing to reflect on some cases of success and aiming to detect the manner in which the proposal of the food tourism to be built and is positioned in relation to the demands of new rurality and return to folkloric. Instances that if one side hope with increasing incidence of the message back to the villages and country life, the other offering local food as a resource to be used advantageously in the tourism and economic development plans of the area. TESTI ADOTTATI: FOR ATTENDING STUDENTS: 1) A.Simonicca, Antropologia del turismo, Roma, Carocci, 2000 2) E.Di Renzo, Mangiare l??autentico. Cibo e alimentazione tra revivalismi culturali e industria della nostalgia, Roma, Universitalia, 2015 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