Teacher
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PETROCCHI Maria Francesca
(syllabus)
Food and nutrition are objects of analysis from an anthropological, cultural and artistic perspective through the reading of a vast sample of ideas and literary and figurative examples proposed by the teacher also on the basis of specific documents and studies published in the texts for adoption (see texts adopted). Particular emphasis will be given to the centrality of the Italian food and wine tradition in the broader phenomenon of Made in Italy as a link between food cultures and tourism.
(reference books)
a)A tavola con le Muse, a cura di I.Crotti e B. Mirosola, Edizioni Ca’Foscari, 2027 (reperibile in rete) b) Eleonora M. Romano, Il cibo nell’arte, dal Medioevo all’età moderna (PDF, reperibile in rete, in archivi.cricd.it)
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