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.
teacher profile teaching materials
1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;
2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context.
Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;
3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).
Programme
The programme is organised along three routes paths:1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;
2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context.
Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;
3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).
Core Documentation
Giovanni Rebora, Culture of the fork. A brief Histori of food in Europe, CUP, 2001 (full text is on line in SBA)Reference Bibliography
Ennio De Simone, Storia Economica. Dalla rivoluzione industriale alla rivoluzione informatica, Milano, Angeli, 2019; Piero Bevilacqua, Storia dell’agricoltura in età contemporanea, Venezia, Marsilio, 3 voll., 1989-1991; J.Louis Flandrin – Massimo Montanari, Storia dell’Alimentazione, Roma-Bari, Laterza, 2011; Alberto Capatti, Massimo Montanari, La cucina italiana. Storia di una cultura, Roma-Bari, Laterza, 2015; Jaques Attali, Cibo. Una storia globale dalle origini al futuro, Milano, Ponte alle Grazie, 2020. Alberto De Bernardi, I consumi alimentari in Italia. Uno specchio del Cambiamento (liberamente consultabile in: http://www.treccani.it/enciclopedia/i-consumi-alimentari-in-italia-uno-specchio-del-cambiamento_%28L%27Italia-e-le-sue-Regioni%29/ ; Francesco Chiapparino, L’industria alimentare nel mercato globale tra tipicità locali e multinazionali (liberamente consultabile in: http://www.treccani.it/enciclopedia/l-industria-alimentare-nel-mercato-globale-tra-tipicita-locali-e-multinazionali_%28L%27Italia-e-le-sue-Regioni%29/ ;Type of delivery of the course
Class lectures. Course activities will include, along with class lectures, in-depth seminars on specific themes given by visiting lecturers (generally historians and experts in the sector), providing so a deeper understanding of some topics of the course. The dates and the themes of seminars will be communicated to students during the course through the professor’s webpage. In the event of a continuation of the Covid-19 emeregency the relevant provisions governing the management of educational activities and student evaluations will be applied. In particular, exams are expected to take place through the Micrsoft Teams platform in the form of an oral test. Students are advised to visit the Athenaeum website on a regular basis, in order to be promptly informed about the emergency measures in place.Attendance
Class attendance is optional but is still recommended; Lessons in classroom and on the teams platform will not be recorded.Type of evaluation
Oral exam. Students attending classes will have the option of taking the exam by means of one or more intermediate written tests (midway through the course and at the end) which will be based on subjects covered during lessons and in course textbooks and seminars. Students not attending classes, and those attending who do not wish to sit for the intermediate tests or who have sat and failed them, will sit for an oral exam. In the event of a continuation of the Covid-19 emeregency the relevant provisions governing the management of educational activities and student evaluations will be applied. In particular, exams are expected to take place through the Micrsoft Teams platform in the form of an oral test. Students are advised to visit the Athenaeum website on a regular basis, in order to be promptly informed about the emergency measures in place.