Università Roma Tre

The course is structured around three paths:
1) The culture of Italian landscape, its priceless artistic and panoramic beauty, its craft culture and knowhow traditions are the essence of the Italian image in the world. Agriculture and its peculiarities, transformations of men and land in a development projected towards the future. The Italian Agri-Food’s culture of sustainability as excellence in the Italian production.
2) History of nutrition, Italian food traditions and productive techniques; analysis of the peculiarities of Italian production and food and wine development; Italian features in the building of a system of commercial exchanges and in the birth of some Made in Italy’s relevant brands.
3) A brief overview on contemporary Economic History with a focus on the birth and the development of food industry and the evolution of consumption in the united Italy inside the broad context of Italian industrial development.

• Materiale fornito dalla Docente in sede di lezione frontale.
Testi di riferimento (nelle modalità indicate nel programma per non frequentanti).
• Cameron-Neal, Storia economica del mondo.
• Flandrin-Montanari, Storia dell’alimentazione.
• Bevilacqua, Storia dell’agricoltura italiana.
• F. Dandolo, Vigneti fragili. Espansione e crisi della viticoltura nel Mezzogiorno in età liberale.
• C. Besana, Tra agricoltura e industria. Il settore caseario nella Lombardia dell’Ottocento.

The moduleis aimed at the analysis of economic importance of the agro-food Made in Italy, the role of the sub-sector in Italian foreign trade and its own positioning in global value chains.
To this end the main topics addressed in lesson will be:
The role of food in contemporary societies;
Call for introductory concepts for the analysis of agro-food: industry, district, SSA, Business model;
The Italian agribusiness trade balance: flows and evolution
Italy's position in the world's productive and economic landscape;
Primary resources for excellence.
The Mediterranean diet;
Quality of food and quality of life;
Landscape as a competitive factor;
Geography of Italian excellence: wine;
Geography of Italian excellence: oil;
Geography of Italian excellence: Cheese, Salami;
Geography of Italian excellence: Baked bread;
Geography of Italian excellence: fruit and vegetables;
Geography of Italian excellence: fishery products;
Geography of Italian excellence: economic activities related to agriculture;
Geography of Italian excellence: the biological.
Marketing for excellence;
Food and wine tourism;
Communicating excellence;
The role of public institutions.

• Cesaretti G P., Annunziata A. (a cura di). 2011. Strategie e strumenti per la valorizzazione
sostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.
Articoli e dispense forniti dal docente.