Università Roma Tre

The programme is organised along three routes paths:

1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;

2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context.
Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;

3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).

Giovanni Rebora, Culture of the fork. A brief Histori of food in Europe, CUP, 2001 (full text is on line in SBA)

The programme is organised along three routes paths:

1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;

2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context.
Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;

3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).

- Renata Sabene, Il Made in Italy agroalimentare.Storia, economia e cultura, New Digital Frontiers, 2020;

- Alberto De Bernardi, I consumi alimentari in Italia. Uno specchio del Cambiamento (liberamente consultabile in: http://www.treccani.it/enciclopedia/i-consumi-alimentari-in-italia-uno-specchio-del-cambiamento_%28L%27Italia-e-le-sue-Regioni%29/ ;

- Francesco Chiapparino, L’industria alimentare nel mercato globale tra tipicità locali e multinazionali (liberamente consultabile in: http://www.treccani.it/enciclopedia/l-industria-alimentare-nel-mercato-globale-tra-tipicita-locali-e-multinazionali_%28L%27Italia-e-le-sue-Regioni%29/ ;

The module, according to the didactic system, is aimed at analyzing the economic importance of the Made in
Italy agri-food sector, the role of the sector in Italian foreign trade and its positioning in the global value chains.
For these purposes, the main topics covered in class will be:
• The role of food in contemporary societies;
• Reference to introductory concepts for the analysis of the agri-food sector: supply chain, agri-food
system, food district, business models;
• The Italian agri-food trade balance: flows and evolution;
• The positioning of Italy in the world production and economic panorama;
• European food quality schemes (PDO, PGI, GI);
• The Mediterranean diet;
• Quality of food and quality of life;
• The landscape as a competitive factor;
• Geography of Italian excellence: wine;
• Geography of Italian excellence: oil;
• Geography of Italian excellence: cheeses, cold cuts;
• 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: organic.
• Marketing for excellence;
• Food and wine tourism;
• Digitalization in the Made in Italy agri-food sector;
• 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.
• Callegari M., Valentini M. (a cura di) (2014). Filiere d'Italia. Produzioni e reti dell'agroalimentare. Donzelli editore
• Correra Carlo, Corinna Correra (2013). La tutela del made in Italy alimentare e l'origine territoriale. Le Point Veterinaire Italie editore
• Articoli e dispense forniti dal docente