Food and Wine: Cultures, Practices and Professions
A.Y. 2024/2025
Learning objectives
The workshop aims to provide participants with the main tools for thinking about the production and consumption of food and wine in terms of their social significance. The workshop will touch on topics relating to production, communication and consumption, with contributions from food and wine professionals.
Expected learning outcomes
Knowledge and understanding
Participants will learn about the history and sociology of food and wine, enabling them to call into question concepts which are usually taken for granted, such as tradition, terroir, sustainability and organics. They will also be able to examine supply chain development, branding processes and the role played by cultural intermediaries in food and wine culture.
Application of knowledge and understanding
Participants will apply the knowledge learned during the workshop through case studies relating to the world of food and wine production, communication and consumption.
Judgment skills
Participants will be actively engaged in classroom discussions and other activities to help to blend the skills previously learned during their degree course with those learned in the workshop. This will enable them to observe the food sector conscientiously and with a critical mindset.
Participants will learn about the history and sociology of food and wine, enabling them to call into question concepts which are usually taken for granted, such as tradition, terroir, sustainability and organics. They will also be able to examine supply chain development, branding processes and the role played by cultural intermediaries in food and wine culture.
Application of knowledge and understanding
Participants will apply the knowledge learned during the workshop through case studies relating to the world of food and wine production, communication and consumption.
Judgment skills
Participants will be actively engaged in classroom discussions and other activities to help to blend the skills previously learned during their degree course with those learned in the workshop. This will enable them to observe the food sector conscientiously and with a critical mindset.
Lesson period: Second semester
Assessment methods: Giudizio di approvazione
Assessment result: superato/non superato
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The first part of the workshop will cover the basic elements of contemporary food and wine cultures, focusing on issues such as the relationship between tradition/innovation, local/global, artisanal/industrial, certification and denominations of origin, sustainability.
The second part will alternate between presentations by professionals in the sector and reflection on what they have to say.
The second part will alternate between presentations by professionals in the sector and reflection on what they have to say.
Prerequisites for admission
It is recommended to have taken the course Sociology of Cultural Processes and/or the course Sociology of Communication
Teaching methods
The workshop involves constant classroom interaction and group work
Teaching Resources
During the workshop, example articles of the various topics will be provided, but the focus of the material will be on what is built together in class.
Assessment methods and Criteria
The students will carry out a final group work and present it to their colleagues during the last workshop meeting
Professor(s)