Lecturers: Emanuela Bozzini, Francesca Forno, Giolo Fele

Summary: The objective of this course is to critically discuss the transformations in patterns and practices of production and consumption, giving particular attention to sustainability ideas and practices. The class will be articulated in three main modules (8 hours each).

Module 1 (8 hours): Overview of long-term trends in agricultural production and its sustainability

Skills acquired: Knowledge on historical trends in agricultural production, resource use, chemical input across world regions; knowledge on issues of sustainability of current agricultural systems in relation to demography, urbanization and resource depletion.

Module 2 (8 hours): Consumer Culture and Society. This module offers the opportunity to engage with sociological theories of consumption and contemporary consumer society. 

Skills acquired: Familiarity with sociological concepts to investigate changes in consumption practices and lifestyles, with a special attention on food consumption trends. The focus will be on the practice of consumption with regard to lifestyle, consumer subjectivity, meaning making, sustainability and ‘food diversity’.

Module 3 (8 hours): The social determinants of taste. The module will explore scientific, professional and profane knowledge in tasting, and the history and criticism of the sheets, scores, and evaluations of the sensorial characteristics of the food products.

Skills acquired: familiarity with sociological concepts in relation to taste; field work activities

COURSE SCHEDULE: Attention! the course will not be activated this year

Evaluation procedure: Final written report or presentation