Academic year 2016/2017 Syllabus of previous years
Official course title STORIA CULTURALE SP.
Course code FM0165 (AF:228440 AR:116198)
Modality For teaching methods (in presence/online) please check the timetable
ECTS credits 6
Degree level Master's Degree Programme (DM270)
Educational sector code M-STO/02
Period 2nd Semester
Course objectives
What is cultural history? In recent decades cultural history has contributed to the renewal of historiographical interests. Situated at the crossroads of different fields (social history, media studies, art history, literary criticism, history of science, etc.), cultural history offers new perspectives with which to approach the study of the development of our society.
Following an historiographycal introduction about the general characters of the new cultural history, the course will examine some specific topics of the subject.
In the year 2016-2017 I will deal the cultural aspects of the food history.
Referral texts
Peter Burke, La storia culturale, Bologna, Il Mulino, 2009.
Lynn Hunt, La storia culturale nell'eta globale, Pisa, ETS, 2010
Lynn Hunt, The new cultural history, University of California Press, 1989
La storia culturale: una svolta nella storiografia mondiale?, a cura di Ph. Porrier, ed. italiana a c. di A. Arcangeli, Verona, Quiedit, 2010.
Roger Chartier, La nouvelle histoire culturelle existe-t-elle ?

Other readings will be assigned during the course.In the field of the cultural aspects of food history:
Piero Camporesi, Introduzione a Pellegrino Artusi, La Scienza in cucina e l'arte di mangiar bene, Torino, Einaudi, 1995.
David Gentilcore, Italiani Mangiapatate. Fortuna e sfortuna della patata nel Belpaese, Bologna, Il Mulino, 2013
Type of exam
written and oral
Teaching language
  • Lecture notes, material for reference or for self-assessment available online or as e-book
  • Use of open-source software