Insegnamenti
Le discipline del Master sono sia di natura umanistica che scientifica. Esperienze pratiche, laboratori e viaggi di conoscenza alla scoperta dei prodotti e i loro territori d'origine si affiancano alle lezioni teoriche al fine di fornire agli studenti un metodo di analisi interdisciplinare del mondo della gastronomia.
Di seguito sono indicate le discipline (moduli) che costituiscono il piano di studi del Master in Food Culture and Communications. Ciascuna di esse può essere integrata con seminari dedicati a specifici argomenti. I relativi contenuti sono suscettibili di variazioni di anno in anno.
FOOD HISTORY
Medieval Food History
Continuity and Change in European Food History, 18th – 20th Century
Social History of Food: Networking, Hierarchies, and Identities
New World Plants in Europe, from Observation to Assimilation, 1500-1900
Food Local History |
ELEMENTS OF FOOD CULTURE
Food, Enviroment, and Sustainability
Food Consumption and Food Culture: Geographical and Historical Insights
Food and Popular Culture |
FOOD ANTHROPOLOGY
Theory and Method in the Anthropology of Food |
SOCIOLOGY OF FOOD CONSUMPTION
The Sociology of Food Consumption
Food Branding |
COMMUNICATION THEORY AND MEDIA STUDIES
Travel and Food Photography
Techniques of Food Photography
Semiotics of Gastronomy: From Senses to Sense
TV Format and Food
Information and Communication Technology
Slow Food on Film |
JOURNALISM
Basic Writing
Short, Smart, and Snappy: Functional Gastro-Writing in the 21th Century
Product Communication
Enogastronomical Communication and Journalism: A Workshop of Writing |
FOOD TECHNOLOGY
Sensory Analysis
Introduction to Food Technology |
CULINARY TECHNIQUES
Culinary Techniques |
FOOD ECONOMY
Food Economics
Food Sustainability
Marketing |
PRODUCTS
Wine: History, Technology, and Tasting
Olive Oil: History, Technology, and Tasting
Cured Meat: History, Technology, and Tasting
Cheese: History, Technology, and Tasting |
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