FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY

Part 1: “Italian food culture: a historical and anthropological approach”, with Prof. Fabrizio Ferrari:
(1) Italy: a cultural history of its people and their food.
(2) The history of Italian food-production.
(3) Food and the religious calendar: feasting and fasting;
(4) Italian cultural models: localism and regionalism.

Part 2: “Food, Wine and Society. A sociological approach”, with Prof. Giulia Storato:
(1) Food and wine cultures. Transitions within and through families and societies
(2) The social construction of quality and place in food and wine production
(3) Social issues and intersectionality within “2030 Agenda for Sustainable development”: global, national and local perspectives
(4) Mediterranean Diet(s): history, myths, and representations