Unit AGRI-FOOD LANGUAGES AND CULTURES
- Course
- Management and food italian culture
- Study-unit Code
- A003250
- Curriculum
- In all curricula
- Teacher
- Roberto Dolci
- CFU
- 6
- Course Regulation
- Coorte 2024
- Offered
- 2024/25
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
FOOD AND INTERCULTURAL COMMUNICATION
| Code | A003252 |
|---|---|
| CFU | 3 |
| Teacher | Roberto Dolci |
| Teachers |
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| Hours |
|
| 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 | Balboni, P.; Caon, F. La Comunicazione Interculturale. Venezia: Marsilio, 2015 Montanari, M. Food is Culture. New York: Columbia University Press 2006 Goyan Kittler, P. Sucher, K. Food and Culture. Belmont, Ca: Thomson 2008 |
| Educational objectives | The educational objective is to get students to reflect on the value of food, wine and related activities as cultural products, representative elements of a culture, influenced by it and in turn characterizing it. Through the illustration of the different concepts of culture, in the classical sense and in the anthropological sense, and how they relate to the concept of "civilization" and "identity," students will be able to understand what importance food and wine have in the definition of culture and identity of a society and how at the same time customs, behaviors, norms, religion, can influence and determine the definition of "food and wine culture." |
| Prerequisites | No special disciplinary prerequisites are required. English language proficiency at the B1 level is required |
| Teaching methods | Frontal lessons and seminar activities |
| Other information | Attendance is recommended. Professor's email: roberto.dolci@unistrapg.it roberto.dolci@unipg.it |
| Learning verification modality | Through an oral interview, the assessment tends to check whether the student is able to have understood what is the theoretical and applicative framework in which intercultural communication related to food moves |
| Extended program | Principles and models of intercultural communication Issues related to practices, values, language, and communicative situations. Cross-cultural communication at the table.Communicating food: food, language and identity. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 3, 4, 10 |
ITALIAN FOR THE MARKET AND ENO-GASTRONOMIC TOURISM
| Code | A003251 |
|---|---|
| CFU | 3 |
| Teacher | Francesca Malagnini |
| Teachers |
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| Hours |
|
| 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 |
| 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: from ancient Italian to modern Italian; - The lexicon and texts of and for tourism; - Food and wine texts: promotion and marketing operations. |
| Reference texts | Pierangela Diadori, Tradurre per il turismo. Da e verso l’italiano, Firenze, Franco Cesati Editore, 2023 REFERENCE AND IN-DEPTH TEXTS - 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 - La cucina italiana fra lingua, cultura e didattica, a cura di Pierangela Diadori e Giovanna Frosini, 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 city, 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 in stages, during the course we will reflect on how to effectively and communicatively draft some specific text types in economics, finance, and food and wine. The combination of face-to-face and practical lessons will, in fact, enable students to produce clear and effective specific texts, useful, especially in the food and wine sector, 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 number of 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 francesca.malagnini@unistrapg.it |
| 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 the food and wine lexicon in Italy and abroad; - The lexicon and texts of and for tourism. Cultural tourism and food and wine are a winning combination; - Food and wine texts: promotion and marketing operations. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | Numbers: 4, 5, 17 |