Knowledge and understanding of the food phenomenon over time.
Knowledge of Mediterranean food production and distribution.
Knowledge of the local food heritage.
Ability to apply the concepts learned in everyday life.
Ability to research the various food distribution and production techniques.
None
Teaching organization
Front lessons
Classroom exercises
Attendance mode
Facultative
Evaluation methods
Oral and written test.
Discussion of written test
The exam will be graded on the following scale.
30-30 with honors. Complete, detailed, and in-depth knowledge of the subject matter, with correct terminology. Excellent understanding, distinguishing key points and developing interdisciplinary connections. Consolidated ability to apply knowledge and analyze results. Clear, structured, logical, and concise presentation.
28-29: In-depth knowledge, correct terminology, and explanation of the main concepts. Solid understanding, framing of key points, and discussion with individual insights. Excellent ability to apply knowledge and analyze results. Clear, articulate, logical, and mature presentation, albeit with some inaccuracies.
25-27: Extensive knowledge, although without fully explaining the relevant content. Use of terminology, not always accurate, identifying key concepts. Adequate understanding, distinguishing key points without fully framing them. Good ability to apply knowledge. Clear presentation, but not always complete, with schematic organization and sometimes fragmented thoughts.
22-24: Acceptable knowledge, albeit with gaps and some confusion in certain concepts. Essential understanding, not always framing the topics or inaccurate. Fair ability to apply fundamental concepts. Correct presentation, but without a clear and coherent structure, including irrelevant material.
18-21: Limited knowledge, with numerous gaps and an inability to illustrate key concepts completely and accurately. Basic understanding, with difficulty distinguishing and framing key points correctly. Uncertainty in applying the fundamental concepts of the subject.
Fail: Poor, fragmented, and incomplete knowledge, lacking essential content. Serious errors in comprehension, failure to answer numerous questions, and failure to identify key concepts. Errors in applying fundamental concepts, failure to achieve an acceptable level of articulation of thought.
Dalby A., 2003 - Food in the ancient world from A to Z, Routledge, London.
Salza Prina Ricotti E. 2007 - Meals and recipes from ancient Greece, J. Paul Getty Museum, New York,
Tedesco P., 2018 - A tavola nell'antica Roma. Il sistema «cibo» nell'impero romano: pratica e ideologia, StreetLib, Trieste.
Ciardello R., Varriale I., 2010 - Cibus, i sapori dell’antica Roma, Valtrend, Napoli.
Giardina A., 2005, Profili di storia antica e medievale, vol. I, Laterza, Roma.
Valerio N., 1989 - La tavola degli antichi, Mondadori, Milano.
Di Segni R., 1998, Guida alle regole alimentari ebraiche, Lamed edizioni, Roma.
Tromba E., 2008 - The Jewish synagogue S. Pasquale Bova Marina in “La chiesa nel tempo”, XXIV n. 1
Material provided by the teacher
Definition of food: from its origins to the present.
History of food and foods from antiquity to the present, through archaeology, art, and literature.
Different aspects of food: from the sacred to the profane.
Food and its meanings in the Homeric world
Goods, markets, and trade in the Mediterranean basin.
Food in ancient Greece.
Food in the ancient Roman world.
The dietary laws of the Jewish world: kasherut.
Food and the territory: the case of the Jewish community of ancient Bova Marina
Student office hours
By appointment
