The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
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To this end the main topics addressed in lesson will be:
The role of food in contemporary societies;
Call for introductory concepts for the analysis of agro-food: industry, district, SSA, Business model;
The Italian agribusiness trade balance: flows and evolution
Italy's position in the world's productive and economic landscape;
Primary resources for excellence.
The Mediterranean diet;
Quality of food and quality of life;
Landscape as a competitive factor;
Geography of Italian excellence: wine;
Geography of Italian excellence: oil;
Geography of Italian excellence: Cheese, Salami;
Geography of Italian excellence: Baked bread;
Geography of Italian excellence: fruit and vegetables;
Geography of Italian excellence: fishery products;
Geography of Italian excellence: economic activities related to agriculture;
Geography of Italian excellence: the biological.
Marketing for excellence;
Food and wine tourism;
Communicating excellence;
The role of public institutions.
sostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.
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Programme
The moduleis aimed at the analysis of economic importance of the agro-food Made in Italy, the role of the sub-sector in Italian foreign trade and its own positioning in global value chains.To this end the main topics addressed in lesson will be:
The role of food in contemporary societies;
Call for introductory concepts for the analysis of agro-food: industry, district, SSA, Business model;
The Italian agribusiness trade balance: flows and evolution
Italy's position in the world's productive and economic landscape;
Primary resources for excellence.
The Mediterranean diet;
Quality of food and quality of life;
Landscape as a competitive factor;
Geography of Italian excellence: wine;
Geography of Italian excellence: oil;
Geography of Italian excellence: Cheese, Salami;
Geography of Italian excellence: Baked bread;
Geography of Italian excellence: fruit and vegetables;
Geography of Italian excellence: fishery products;
Geography of Italian excellence: economic activities related to agriculture;
Geography of Italian excellence: the biological.
Marketing for excellence;
Food and wine tourism;
Communicating excellence;
The role of public institutions.
Core Documentation
• Cesaretti G P., Annunziata A. (a cura di). 2011. Strategie e strumenti per la valorizzazionesostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.
Items and deliveries provided by the teacher