The aim of the discipline is to promote interdisciplinary reflection related to nutrition and the social representations related to it to deepen students' knowledge of the historical and historical-cultural foundations of food, gastronomy, dietetics with references to the contemporary scenario. Knowledge and notions relating to the cultural dimension of food also in relation to the evolution of food technologies, food production and consumption will, in this sense, integrate scientific and technological knowledge and skills acquired by the students of the CdStudio. Another goal is to enhance the oral and written expressive skills of students who are essential for access to specific professional and work fields coming out of the Degree Program with reference to the current scenario of the production, distribution and consumption of food products.