Gastronomic and wellness sciences, cultures and politics

The Course Food History and Geography is divided into three units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: - gastronomy and tourism; - gastronomy between global trends and local factors; - culinary tourism, identity, authenticity; - culinary tourism and rural development; - culinary tourism in urban areas - culinary tourists: motivations, typologies, spatial impacts

The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: - Excellent knowledge of Italian language - Good knowledge of English language - Knowledge (of) and ability to use the main Office software package (word, excel, PowerPoint)

The Course Food History and Geography is divided into three units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: Recommended readings (in alphabetical order): - Antonioli Corigliano, M. (2011) The route to quality: Italian gastronomy networks in operation. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 166-185. - Beer, S., Edwards, J., Fernandes, C. and Sampaio, F. (2011) Regional food cultures: integral to the rural tourism product? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 207-223. - Hall, M. and Mitchell, R. (2011) Tourism as a force for gastronomic globalization and localization. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 71-87. - Montanari, A. (2009) Geografia del gusto. La filiera del latte e dei formaggi ovini. L’Universo, LXXXIX (4), pp. 610-618. - Montanari, A. (2015) Territorio e cultura dell'alimentazione. In G. De Vecchis e F. Salvatori, Geografia di un nuovo umanesimo. Libreria Editrice Vaticana: Città del Vaticano. Pp. 205 – 223. - Montanari, A. (2016) Alimentazione, nutrizione e territorio. In Donini, L.M., Giusti, A.M., Pinto, A. e Del Balzo, V. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore: Roma. pp. 19-30. - Montanari, A. (2017) Geography of taste and taste of geography: the bread and pasta chain. In Manetti, C. and Rufo, F. Bread. An Interdisciplinary Perspective. Sapienza Università Editrice: Roma. Pp. 55-91. - Richards, G. (2011) Gastronomy: an essential ingredient in tourism production and consumption? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 3-20.

In the classroom: Lectures and discussions On a dedicated online platform: exercises

The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: Attendance is not compulsory, but it is strongly recommended

The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: Multiple choice questions

The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: Recommended readings (in alphabetical order): - Antonioli Corigliano, M. (2011) The route to quality: Italian gastronomy networks in operation. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 166-185. - Beer, S., Edwards, J., Fernandes, C. and Sampaio, F. (2011) Regional food cultures: integral to the rural tourism product? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 207-223. - Hall, M. and Mitchell, R. (2011) Tourism as a force for gastronomic globalization and localization. In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 71-87. - Montanari, A. (2009) Geografia del gusto. La filiera del latte e dei formaggi ovini. L’Universo, LXXXIX (4), pp. 610-618. - Montanari, A. (2015) Territorio e cultura dell'alimentazione. In G. De Vecchis e F. Salvatori, Geografia di un nuovo umanesimo. Libreria Editrice Vaticana: Città del Vaticano. Pp. 205 – 223. - Montanari, A. (2016) Alimentazione, nutrizione e territorio. In Donini, L.M., Giusti, A.M., Pinto, A. e Del Balzo, V. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore: Roma. pp. 19-30. - Montanari, A. (2017) Geography of taste and taste of geography: the bread and pasta chain. In Manetti, C. and Rufo, F. Bread. An Interdisciplinary Perspective. Sapienza Università Editrice: Roma. Pp. 55-91. - Richards, G. (2011) Gastronomy: an essential ingredient in tourism production and consumption? In Richards, G. and Hjalager, A.M. (2011) Tourism and Gastronomy. Routledge: London. Pp. 3-20.

The Course Food History and Geography is divided into four units; each unit corresponds to 3 CFU. Here below is the description of the unit Geography of food and gastronomy: In the classroom: Lectures and discussions On a dedicated online platform: exercises