Unit UNIVERSAL DESIGN A
- Course
- Design
- Study-unit Code
- A001538
- Curriculum
- In all curricula
- Teacher
- Raffaele Federici
- CFU
- 8
- Course Regulation
- Coorte 2020
- Offered
- 2021/22
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa integrata
SOCIOLOGY OF DESIGN 1
| Code | A001540 |
|---|---|
| CFU | 5 |
| Teacher | Raffaele Federici |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Scienze economiche e sociali |
| Academic discipline | SPS/08 |
| Type of study-unit | Opzionale (Optional) |
| Language of instruction | Italian English |
| Contents | The course intends to present complex and articulated communication projects on the various contact points between people and the world of design in order to to decode the elements and the languages of communication and the cultural contexts of reference. |
| Reference texts | R. Federici, M. Dobosz, Le disuguaglianze nella pianificazione urbana, Meltemi, Milano, 2018. R. Federici, Vivere d'arte, prefazione di T. K. Kirova, Morlacchi University Press, Perugia, 2019. |
| Educational objectives | At the end of the course, the students will be able to analyze complex communication problems in order to identify, among the different design solutions, the most suitable and effective. They will also know correctly interpret the indications contained in the communication brief in dialogue with the figures professionals involved in the creative process. |
| Prerequisites | NO |
| Teaching methods | lessons tutorials |
| Other information | NO |
| Learning verification modality | oral test |
| Extended program | Where do comes from the objects that represent everyday existence come from? There are sudden synergies between the various economic, social, technical, cultural and institutional factors that contribute to creating a product and determining its success. Communication plays the connective function between the various factors. |
SOCIOLOGY OF DESIGN 2
| Code | A001541 |
|---|---|
| CFU | 3 |
| Teacher | Flaminia Ventura |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | SPS/10 |
| Type of study-unit | Opzionale (Optional) |
| Language of instruction | ITALIAN |
| Contents | This course is based on a variety of perspectives to examine the social processes that shape the way food is produced, prepared and consumed in Italy and in the global system and how these processes determine the demand and supply of design services of the food itself and its places. The course initially deals with the evolution of the relationship between food and society and in particular the new different functions of food (nutritional, relational, hedonistic, ritual, identity, etc.) and the increase in alternative food. Through this exploration of food in society, students will discover the fundamental meaning of relationships between people, lifestyles, culture and food. In studying the ways in which food is produced and consumed, the ways in which food and its accessories are designed, modeled so as to express the relationships between people are also studied. A central part of the course is dedicated to the evolution of the individual components of the agrimarketing system (production, distribution transformation, consumption and institutions). The examination of the dynamics in progress concerns in particular the "places of food" their transformations, how these respond to the new different needs of civil society and the consumers and the consequences in terms of emerging needs in their design and management. The relationship between the sociological study of food and its places and "food design" as a way of giving shape to needs and communicating the new functions of food is studied in depth. The last part of the course is dedicated to the deepening of the political and environmental aspects of the evolution of the relationship between food and society with the study of social movements, the concepts of democracy and food sovereignty, the role of new communication technologies in the structure of a new relationship between production and consumption of food. |
| Reference texts | Lucio Meglio Sociologia del cibo e dell'alimentazione. Un'introduzione, Il Mulino 2017. Readers availble in UNISTUDIUM |
| Educational objectives | The expected learning objectives are the following: understand past and current sociological debates on food supply and place-based development processes and their changing social and political context; analyze the multi-actor and multi-level dynamics that characterize the agrimarketing system in Italy and at global level; understand how social food is constructed, as a form of cultural expression; identify appropriate methods for conducting sociological research on food and the places of production and consumption; identify the different functions of food its relations with places of production and consumption; understand operational and theoretical concepts for the analysis of the relationships between food and society and the perspectives applying them to design and design related to products, service and spaces, |
| Prerequisites | NONE |
| Teaching methods | lectures; - debates in class about lectures and literature; presentation and discussion of student papers- self-study; - field trips |
| Learning verification modality | Short paper on a topic of student choice and oral test |
| Extended program | Sociological theories and food When and why food has become a central element in sociological studies What are the main theories What the different sociological dimensions of food are today Evolution of food production and consumption What is meant by the agri-food system How Italian food consumption has evolved How the production system evolved future trends and spaces for Design The places of food and their evolution: distribution and catering How has the modern distribution of food products changed? What are the elements that are driving the future of distribution How the daily meal and the role of the family are changing current trends in catering: new needs and tools Food: identity, culture and territory The relationship cites territory in the policies of the European Union Catering and the promotion of local culture and tradition Food as an identity: culinary traditions and ethnic groups Food policies and food sovereignty The main actors of food policies: public institutions and social movements The right to access to food The environmental issue and food Food Design What is Food Design and how has it evolved |