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).

Further, PDOs and PGIs products will be discussed in their historical, legislative and economics frameworks; food labels, novel food, history and evolution of Italian cuisine in a gender dimension.

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

Francesco D'Ausilio, A Tavola. Gli italiani e il cibo tra il 1945 e "i lunghi anni Ottanta", Palombi editori, 2021.

Saranno inoltre forniti durante le lezioni riferimenti bibliografici di approfondimento affini ai temi trattati.

1. FOOD AS A GLOBAL QUESTION
2. BASIC CONCEPTS: COMPANY, CHAIN, DISTRICT
3. THE AGRI-FOOD SECTOR IN ITALY
4. THE MADE IN ITALY
5. TRADE
6. SUSTAINABILITY SSA
7. FOODPOLICY
8. LANDSCAPE

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