Management and food italian culture
Study-unit Code
In all curricula
Francesca Malagnini
Course Regulation
Coorte 2023
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata


Code A003252
Teacher Roberto Dolci
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline L-LIN/02
Type of study-unit Obbligatorio (Required)
Language of instruction Italian, English
Contents The theories underlying the concept of intercultural communication and intercultural competence will initially be introduced. This will provide the student with the tools to interpret the perspectives, practices and products of other cultures. This will enable correct detection of stereotypes and pre-judgments and avoidance of potential cross-cultural conflicts related to the area of food and wine. The relationship between food and some contemporary cultures and religions will be analyzed.
Reference texts - Goldstein, D. and Merkle, K. (eds) Culinary Cultures of Europe. Identity, Diversity and Dialogue. Council of Europe. 2005.
- Essays handed out in class
Educational objectives The educational goal is to enable students to reflect on the value of food, wine and related activities as cultural products, which are representative elements of a culture, influenced by it and which in turn characterize it.
Through the illustration of the different concepts of culture, in the classical and in the anthropological terms, and how they relate to the concept of "civilization" and "identity," students will be able to understand the importance of food and wine in defining a society's culture and identity, and how in turn customs, behaviors, norms, and religion can influence and determine the definition of "food and wine culture."
Prerequisites No specific subject prerequisites are required. English language proficiency at the B1 level is required
Teaching methods Lecture and seminar activities
Other information Attendance is recommended.
Professor's email: roberto.dolci@unistrapg.it
Learning verification modality Through an oral interview, the assessment aims to check whether the student is able to comprehend what is the theoretical and applied framework in which food-related intercultural communication moves.
Obiettivi Agenda 2030 per lo sviluppo sostenibile 3, 4, 10


Code A003251
Teacher Francesca Malagnini
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline L-FIL-LET/12
Type of study-unit Obbligatorio (Required)
Language of instruction Italian, English
Contents The following topics will be covered during the course:
- The text: definition, principles, types;
- Sectorial languages and their characteristics;
- The lexicon of food in the history of Italian language: from ancient to modern Italian;
- Lexicon and texts of / for tourism;
- Food and wine texts: promotion and marketing operations.
Reference texts La cucina italiana fra lingua, cultura e didattica, a cura di Pierangela Diadori e Giovanna Frosini, Firenze, Franco Cesati Editore, 2023.


- Roberto Gualdo, Introduzione ai linguaggi specialistici, Roma, Carocci, 2021
- Francesco Bruni, Gabriella Alfieri, Serena Fornasiero, Silvana Tamiozzo Goldmann, Manuale di scrittura e comunicazione Per l’Università Per l’azienda, Bologna, Zanichelli, 20133
- Pierangela Diadori, Tradurre per il turismo. Da e verso l’italiano, Firenze, Franco Cesati Editore, 2023
- Made in Italy, cibo e ospitalità: culture e tecniche, a cura di Antonio Allegra, Giovanni Capecchi, Francesca Malagnini, Firenze, Franco Cesati Editore, 2022
Educational objectives The main educational objective of the course is to provide the student with historical-linguistic knowledge in a diachronic and synchronic perspective on the specialized lexicons of economics and finance, as well as food and wine. Indeed, Italianisms convey to the world Italian culture (regional and urban), all that Italians and Italy have devised or achieved in the past and present.
In addition to tracing the linguistic history of some sectoral Italianisms, we will also reflect on how to effectively draft some specific typologies of texts in economics, finance, and food and wine.
The combination of face-to-face and practical lessons will enable students to produce clear and effective specific texts, useful for the sale of Italian products in Italy and abroad.
Prerequisites Comprehension of oral and written Italian language at QCER level B2.
Teaching methods In person and online lectures.
The course focuses on a theoretical and practical part. During the practical exercises, a few texts will be sample corrected and discussed.
Other information The professor receives in the second semester at the end of classes. During other times of the year by appointment to be arranged by e-mail at

Learning verification modality For students with certifications of disability or DSA, examination arrangements will be agreed upon according to specific needs, after consultation with the Committee on Differences and Inclusion.

Written exam: 4 questions including two open-ended theory questions pertaining to course topics, and two practice questions.
Examination time: 1 hour.
Extended program The following topics will be covered during the course and will be developed, indicatively, in the following order:
- The text: definition, the seven principles of the text including coherence and cohesion, text types specific to Made in Italy and agribusiness yesterday and today (reports, recipe texts, advertisements, labels, menus, online texts, etc.);
- Sectorial languages and their characteristics, with particular attention to the specialized languages of Made in Italy and the food and wine sector;
- The lexicon of food in the history of Italian: dialects, ancient Italian, regional Italian, modern Italian. Diffusion of food and wine lexicon in Italy and abroad;
- The lexicon and texts of / for tourism. Cultural tourism and food and wine are a winning combination;
- Food and wine texts: promotion and marketing operations.
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