AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

Main objectives are:

1-         Extension of the cultural vocabulary and learning of the anthropology of food key concepts and definitions

2-         Acquisition of the theoretical and methodological notions of the anthropological and ethnographic practice in the field of food

3-         Capacity to apply theoretical and methodological knowledge to the interpretation of contemporary social phenomena occurring in the food arena

4-         Development of critical thinking

5-         Autonomy in the disentanglement and analysis of sociocultural phenomena

TEACHING METHODS

Classes will be held face to face. Talks from colleagues invited to class will also be organized. 5 class hours will be dedicated to hands on activities and flipped education.

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it  ), the Polytechnic School's disability liaison.

SYLLABUS/CONTENT

The program for the acquisition of 5 CFU is the following:

The course entails a journey in stages. Beginning with the history of thought of food anthropology the course will analyze a selection of ethnographies in order to tackle a number of contemporary issues: patrimony, mediterranean diet, politics, power, religion, gender, migrations, food stereotypes, food systems, future foods and the future of food. Through the presentation of colleagues’ research, peculiar attention will be given to the anthropological research methods and its “toolbox”, useful for observing contemporary food phenomena.

Bibliography:

Cottino, G. 2024 Cavallette a colazione. I cibi del futuro tra gusto e disgusto, Utet

Plus, one book of choice among:

Cottino, G. 2022 Il peso del corpo, Unicopli, Milano

Cottino, G. 2023 Verso Monte. Nuove mobilità e culture del cibo nelle Alpi occidentali, Unicopli, Milano

RECOMMENDED READING/BIBLIOGRAPHY

FOR STUDENTS ATTENDING CLASS: The program for the acquisition of 5 CFU is the following:

Cottino, G. 2024 Cavallette a colazione. I cibi del futuro tra gusto e disgusto, Utet

Plus, one book of choice among:

Cottino, G. 2022 Il peso del corpo, Unicopli, Milano

Cottino, G. 2023 Verso Monte. Nuove mobilità e culture del cibo nelle Alpi occidentali, Unicopli, Milano

FOR THOSE STUDENTS NOT ATTENDING CLASS: The program for the acquisition of 5 CFU is the following:

Koensler, A., Meloni, P. 2022 Antropologia dell’Alimentazione, Carocci editore

Cottino, G. 2024 Cavallette a colazione. I cibi del futuro tra gusto e disgusto, Utet

Plus, one book of choice among:

Cottino, G. 2022. Il peso del corpo, Unicopli, Milano

Cottino, G. 2023 Verso Monte. Nuove mobilità e culture del cibo nelle Alpi occidentali, Unicopli, Milano

TEACHERS AND EXAM BOARD

Exam Board

GAIA COTTINO (President)

ANNA SIRI (President)

LESSONS

LESSONS START

II semester, yet to be announced

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The final exam will be written on the main issues covered in class

ASSESSMENT METHODS

The final grade will take into account the development of the capacity to critically elaborate the funding concepts of the anthropological analysis within the final written test

Exam schedule

FURTHER INFORMATION

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it  ), the Polytechnic School's disability liaison.