Derived from
|
18139 Storia, cultura e linguaggio del cibo in Food and Wine Technologies L-26 PETROCCHI Maria Francesca
(syllabus)
Food, culture and society: between past and present with an eye to the future. On the basis of the issues addressed in the texts reported in the bibliography, additions and insights are offered that concern the reading of passages of ancient and modern cultural texts to the analysis of artistic, photographic and advertising "traces" and "signs" relating to the metamorphosis of forms and styles of food and the parallel rediscovery and enhancement of traditional and local gastronomic cultures in Italian society. Specific insights are aimed at the history and culture of pasta.
(reference books)
Jacques Attali, Food. A global history from origins to the future, Ponte alle Grazie, Florence, 2020 AA.VV : The cultural dimension of food, Barilla Center for Food Nutrition (online) S. Serventi-F. Sabban, The pasta. History and culture of a universal food, Laterza, 2000 (chap. I ° -VIII °)
|