Food and nutrition are objects of analysis from an anthropological, cultural and artistic perspective through the reading of a vast sample of literary and figurative ideas and examples proposed by the teacher also on the basis of specific documents and studies published in the texts for adoption (v. 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.

The texts are an indispensable tool for analysis and reflection during the course of lessons as well as for the preparation of the written test (report to be delivered in advance) and of the oral interview. Both A and B are available and can be consulted online, therefore within the reach of EVERYONE, attending and NOT attending.
a) At the table with the Muses, edited by I. Crotti and B. Mirosola, Edizioni Ca'Foscari, 2027 (available online)
b) Eleonora M. Romano, Food in art, from the Middle Ages to the modern age (PDF, available online, in archivi.cricd.it)