Università Roma Tre

The teaching of History of food cultures is part of the free educational activities of the historical disciplines of the Degree Course in DAMS. The Degree Course aims to offer a wide humanistic education, accompanied by methodological, critical and professional tools related to the fields of theater, cinema, television, digital media, music, dance and figurative arts. The Degree Course also develops useful skills in the field of organizing cultural events and live entertainment, cinema and audiovisual. As part of this educational path, teaching aims: to introduce students to the scientific and methodological foundations of cultural history (material and immaterial cultures); to deepen the main historical processes of formation of food cultures in the contemporary age; to develop a critical attitude in the analysis and interpretation of historical sources; to equip students with an adequate lexical and conceptual heritage. The course aims to provide historical knowledge and skills aimed at developing contextualization skills, communication skills and independent judgment consistent with the educational objectives of the course.