The course aims to acquire suitable tools for the design of a transmedia artistic/cultural product with the aim of studying and creating new forms of production, distribution and communication of sustainable food .
scheda docente
materiale didattico
Food can be studied from a chemical, technological, gastronomic and regulatory point of view, but it needs language to represent itself and be represented.
In a historical era in which food production and consumption are diversifying and ethical and environmental variables are entering into consumer choices, we want to provide the tools to imagine your own language about food. Whatever profession you choose to pursue, it will need to be defined, self-represented and ultimately communicated.
During the course, we will study the different forms of language that can be experimented with in relation to food, analysing case studies ranging from literature to cookbooks and documentary films. Reading passages from literary greats such as Manuel Vazquez Montalban, Erri De Luca and Anthony Bourdain helps to understand the evocative power of food. The great Italian cinema of Monicelli with I soliti ignoti, Olmi with Il paese dei zoccoli, and the works of De Seta with Sicilian fishermen will help students understand how cinema has portrayed Italy through cuisine, agriculture and fishing. A study of cookbooks from Artusi to Cucchiaio d'Argento to Talismano della Felicità will enable students to understand the connection between language, writing and gastronomic technique.
The second part of the course will focus on the practical application of these concepts by students, with linguistic and artistic experimentation supervised by the teacher, through videos and storytelling, with the help of some purely technical lessons (editing, photography, writing).
Anthony Bourdain - Kitchen Confidential (Feltrinelli)
Donpasta - Il Pranzo della domenica (Il Saggiatore)
Pellegrino Artusi - La Scienza in cucina e l'arte di mangiar bene (Giunti)
Massimo Montanari - Geografia del gusto. Un viaggio in Italia tra i paesaggi del cibo
Touring club editore, 2025
Programma
PresentationFood can be studied from a chemical, technological, gastronomic and regulatory point of view, but it needs language to represent itself and be represented.
In a historical era in which food production and consumption are diversifying and ethical and environmental variables are entering into consumer choices, we want to provide the tools to imagine your own language about food. Whatever profession you choose to pursue, it will need to be defined, self-represented and ultimately communicated.
During the course, we will study the different forms of language that can be experimented with in relation to food, analysing case studies ranging from literature to cookbooks and documentary films. Reading passages from literary greats such as Manuel Vazquez Montalban, Erri De Luca and Anthony Bourdain helps to understand the evocative power of food. The great Italian cinema of Monicelli with I soliti ignoti, Olmi with Il paese dei zoccoli, and the works of De Seta with Sicilian fishermen will help students understand how cinema has portrayed Italy through cuisine, agriculture and fishing. A study of cookbooks from Artusi to Cucchiaio d'Argento to Talismano della Felicità will enable students to understand the connection between language, writing and gastronomic technique.
The second part of the course will focus on the practical application of these concepts by students, with linguistic and artistic experimentation supervised by the teacher, through videos and storytelling, with the help of some purely technical lessons (editing, photography, writing).
Testi Adottati
Manuel Vazquez Montalban - Ricette Immorali (Feltrinelli)Anthony Bourdain - Kitchen Confidential (Feltrinelli)
Donpasta - Il Pranzo della domenica (Il Saggiatore)
Pellegrino Artusi - La Scienza in cucina e l'arte di mangiar bene (Giunti)
Massimo Montanari - Geografia del gusto. Un viaggio in Italia tra i paesaggi del cibo
Touring club editore, 2025
Modalità Valutazione
The mid-term assessment and project assessment concern the group work carried out by students during the course, in light of the development of a multimedia project on food. The final oral assessment involves a conversation with the student about what they have learned from the course, the activities carried out and the readings done in class.