Unit AGRI-FOOD LANGUAGES AND CULTURES

FOOD AND INTERCULTURAL COMMUNICATION

Code	A003252
CFU	3
Teacher	Roberto Dolci
Teachers	Roberto Dolci
Hours	21 ore - Roberto Dolci
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	GLOT-01/B
Type of study-unit	Obbligatorio (Required)
Language of instruction	English
Contents	The course will begin by introducing the theories underpinning the concepts of intercultural communication and intercultural competence. This will equip students with the tools to interpret the perspectives, practices and products of other cultures. This will enable them to accurately identify stereotypes and prejudices and to avoid potential intercultural conflicts related to food and wine. The relationships between food and certain contemporary cultures and religions will be analysed.
Reference texts	Parasecoli, F. Gastronativism. New York: Columbia University Press, 2022 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 encourage students to reflect on the value of food, wine and related activities as cultural products, elements that represent a culture, are influenced by it, and in turn define it. By illustrating the various concepts of culture, in both the classical and anthropological senses, and how these relate to the concepts of ‘civilisation’ and ‘identity’, students will be able to understand the importance of food and wine in defining a society’s culture and identity, and how, at the same time, customs, traditions, behaviours, norms and religion can influence and shape the definition of ‘food and wine culture’.
Prerequisites	There are no specific subject-related entry requirements. Knowledge of English at B1 level is required
Teaching methods	Lectures and seminar sessions
Other information	Group activities are scheduled during the lessons. Attendance is recommended. Lecturer’s email: roberto.dolci@unistrapg.it roberto.dolci@unipg.it
Learning verification modality	Through an oral interview, the assessment aims to ascertain whether the student has understood the theoretical and practical context within which intercultural communication relating to food operates
Extended program	Principles and models of intercultural communication. Issues relating to practices, values, language and communicative situations. Intercultural communication at the table. Communicating through 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	Francesca Malagnini
Hours	21 ore - Francesca Malagnini
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	LIFI-01/A
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	The course will cover the following topics: - Text: definition, principles, types; - Sector-specific language and its characteristics; - Food-related vocabulary in the history of the Italian language: from Old Italian to Modern Italian; - Vocabulary and texts related to tourism and for tourism; - Texts on food and wine: promotional and marketing activities.
Reference texts	La cucina italiana fra lingua, cultura e didattica, a cura di Pierangela Diadori e Giovanna Frosini, Firenze, Franco Cesati Editore, 2023. TESTI DI CONSULTAZIONE E APPROFONDIMENTO - 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 primary educational objective of the course is to provide students with historical and linguistic knowledge—from both diachronic and synchronic perspectives—regarding the specialized vocabularies of economics, finance, and food and wine. Indeed, Italianisms serve as a vehicle for conveying Italian, regional, and local culture to the world, encompassing everything that Italians and Italy have conceived or created in the past and present. In addition to tracing the linguistic history of certain sector-specific Italianisms in stages, the course will explore how to effectively and communicatively draft specific text types in the fields of economics, finance, and food and wine. The combination of lectures and practical exercises will enable students to produce clear, effective, and useful texts—particularly in the food and wine sector—that support the sale of Italian products both in Italy and abroad. Translated with DeepL.com (free version)
Prerequisites	Understanding of spoken and written Italian at CEFR Level B2
Teaching methods	In-person and online lectures. The course consists of both theoretical and practical components. During the practical sessions, a selection of texts will be reviewed and discussed.
Other information	The professor is available for office hours during the first semester after classes end. During other times of the year, appointments must be scheduled in advance via email at francesca.malagnini@unistrapg.it
Learning verification modality	For students with certified disabilities or specific learning disabilities (SLD), exam arrangements will be determined based on their specific needs, following consultation with the Committee on Diversity and Inclusion. Written exam: 4 questions, including two open-ended theoretical questions related to the course topics and two practical questions. Exam duration: 1 hour.
Extended program	The course will cover the following topics, which will be addressed, generally speaking, in the following order: - Text: definition, the seven principles of text—including coherence and cohesion—and specific text types related to “Made in Italy” and the agri-food sector, both past and present (reports, recipe texts, advertisements, labels, menus, online texts, etc.); - Sector-specific languages and their characteristics, with particular attention to the specialized languages of Made in Italy and the food and wine sector; - Food vocabulary in the history of the Italian language: dialects, Old Italian, regional Italian, Modern Italian. The spread of food and wine vocabulary in Italy and abroad; - The vocabulary and texts of tourism and for tourism. Cultural and food and wine tourism are a winning combination; - Texts on food and wine: promotional and marketing activities.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	Health and well-being; Quality education; Decent work and economic growth.