Degree in Philosophy of Food and Wine

Degree in Philosophy of Food and Wine

Duration1 year
Credits60
AdmissionNo specific admissions procedure
LanguageItalian

Degree program presentation

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Program

The 360 hours of lectures will be by teaching staff and guests including Massimo Donà (philosophy of wine), Massimo Cacciari (food and politics), Angela Frenda (food and wine storytelling), Andrea Tagliapietra (philosophy of food), Francesco Valagussa (aesthetics and philosophy of symbolic forms), Guido Tommasi(publisher), chefs Andrea Berton, Alessandro Borghese and Niko Romito, pastry chef Ernst Knam, and GoodLand chairman Lucio Cavazzoni, not to mention Alberto Capatti (history of cuisine), Luciano Ferraro (wine storytelling), Giampaolo Gravina (the vocabulary of wine), Sandro Sangiorgi (vines and wine-making), Nicola Frasson (introduction to wine-tasting) and many others.

Lectures will be on Fridays and Saturdays (from 9:00 to 13:00 and from 14:00 to 18:00 hrs) at the Vita Salute San Raffaele University Philosophy Faculty


Lectures start: 14 February 2020

 

 

Title of Courses

Duration in hours

ECTS-credits attainable

1. CULTURAL FORMS OF THE PHILOSOPHY OF FOOD AND WINE: HISTORY, PLACES, TECHNIQUES.  

 

 

 

 

 

 

 

 

Philosophy of wine

  1. Foundations of the philosophy of wine
  2. Philosophy and wine

20

3

Aesthetics and philosophy of symbolic forms. On wine and food

  1. Symbolic forms
  2. Sacrifice and symbolic forms
  3. Myths and symbolic forms
  4. Conviviality and symbolic forms
  5. Wine and symbolic forms

24

3

Ethics and aesthetics of food and wine

  1. The ethos of food and wine
  2. Philosophical anthropology of the sharing of food: from paganism to the monotheistic religions
  3. A specific case: bees and honey in western philosophical thought

16

2

Philosophy of food

4

0.5

Wine in Ancient Greece and Rome

4

0.5

Psychology of hunger and appetite theory

8

1

Hermeneutics of taste

  1. Taste and the visual paradigm
  2. Philosophies of taste: aesthetic and other senses
  3. The gastronomy of Brillat-Savarin
  4. Why food and wine speak for themselves

12

1.5

Food in the Jewish religion

4

0.5

Food in Islam

4

0.5

History of cooking

8

1

Food in film

4

0.5

The construction of the Italian culinary identity

12

1.5

Philosophy of wine in the Middle Ages

4

0.5

Philosophy of nature

4

0.5

2. COMMUNICATING FOOD AND WINE

 

Lectures by the Corriere della Sera “Cucina” channel staff

 

 

Food writing 

· Foundations of food writing 1 (Italy) – 6 hours of lectures/2 of workshop

· Foundations of food writing 2 (the world) – 6 hours of lectures/2 of workshop

· Foundations of food writing 3 (recipes) – 6 hours of lectures/2 of workshop

· From newspapers to branded content – 6 hours of lectures/2 of workshop

· Writing techniques 1 – 8 hours of workshop
· Writing techniques 2 – 8 hours of workshop

48

6

Food marketing and events 

· Foundations of food marketing and branded content – 2 hours of lecture
· Food events 1 (building a programme) – 2 hours of lectures/2 of workshop

· Food events 2 (budget and organisation – 4 hours of lectures/4 of workshop

14

1.75

Food publishing

· The birth of a food book – 8 hours of lectures

· Food storytelling through images – 4 hours of theory and workshop

12

1.5

Food communication and social networks

· Press office 1 (theory and techniques): the media and basic operating practices – 6 hours of lectures/2 of workshop
· Press office 2 (television): history of TV cooking in Italy – 2 hours of lectures
· Press office 3 (the restaurant sector) – 6 hours of lectures/2 of workshop

· Press office 4 (companies) – 2 hours of lectures/2 of workshop

· Social networks and food storytelling 1 – 4 hours of lectures/4 of workshop
· Social networks and food storytelling 2 – 4 hours of lectures/4 of workshop

38

4.75

Gastronomy workshop

in partnership with Molino Quaglia

8

1

3. FOOD AND WINE: PRODUCTS FOR PROMOTION

 

 

Marketing and consulting

by Banca Intesa Sanpaolo

16

2

The winery and the wine market: meeting with producers

by the ISWA consortium

8

1

4. NUTRITION AND FOOD

Lectures by Eat-Sustainable Food Project

 

 

Nutrition and health

8

1

4. KNOWING, TASTING, STORYTELLING: THE SENSORY WORKSHOPS

 

 

Introduction to tasting

8

1

Wine storytelling

4

0.5

Distilled spirit storytelling

 

4

0.5

Food and literature. Creative writing workshop

12

1.5

The science and techniques of wine growing and making

8

1

The words of wine: the evolution of wine writing from Veronelli to the present.

8

1

Vines and wine making: exploring natural wines

8

1

Olive oil: production and tasting

8

1

Rice (visit to Vercelli rice consortium)

4

0.5

Beer (visit to brewery)

4

0.5

Cheese

16

2

Honey

4

0.5

TOTAL

360

45

 

 

 

Calendario Quadro FCV 2022-23

Piano di studi

Le attività formative si dividono in 4 percorsi diversi e complementari, in modo da esplorare i vari ambiti di esperienza del cibo e del vino a 360 gradi:

I saperi (100 ore)
E' il percorso dedicato all'approfondimento delle radici storiche e culturali delle identità enogastronomiche, dalla Grecia alla Roma antica, passando per le tradizioni medio-orientali, fino all'Italia contemporanea.

  • Filosofia del vino
  • Forme simboliche: sul vino e sul cibo
  • Storia della cucina
  • Filosofia del cibo
  • Il vino nell'antica Grecia e a Roma
  • Il cibo nell'Ebraismo
  • Il cibo nell'Islam
  • Il cibo nel cinema
  • La costruzione dell'identità italiana in cucina
  • Epistenologia
  • Incontro con i produttori ISWA

Le pratiche (100 ore)
Raccoglie gli insegnamenti che osservano come cibo e ambiente interagiscano e si condizionino a vicenda. Dietro ad ogni sapore c'è un sapere, una rete di pratiche e consuetudini, che descrivono e sono inscritti una geografia simbolica e materiale.

  • Cultura e geografia
  • Filosofia del paesaggio
  • Antropologia alimentare
  • Il cibo e il suo ambiente
  • Ethos, autoctonia, radici. Dalle api alla vite
  • Ermeneutica dell'espressione. Perché cibo e vino parlano da sé
  • Psicologia della fame e teoria dell'appetito
  • Cibo e letteratura
  • Viticoltura
  • Laboratorio scrittura creativa

Le parole (100 ore)
In questo modulo, attraverso i racconti di personaggi illustri del settore Food&Wine, e i suggerimenti di giornalisti esperti, si mettono in pratica le parole, i ferri del mestiere dello storyteller.

  • Scrittura del food
  • Storie di chef e produttori visionari
  • Marketing

I sapori (60 ore)
I laboratori sensoriali e le visite in azienda sono l'occasione per mettere le mani in pasta nelle realtà concrete dei produttori d'eccellenza e per sviluppare le abilità essenziali alla corretta desgustazione, perché anche la pratica del gustare è un sapere.

  • Introduzione alla degustazione
  • La vite e la vinificazione: viaggio tra i vini naturali
  • Le parole del vino: l'evoluzione della critica enologica da Veronelli a oggi
  • L'olio: produzione e degustazione
  • Il formaggio
  • Il miele
  • L'aceto
  • Il pane
  • Il metodo classico
  • Il riso (vista in azienda)
  • La birra (visita in azienda)

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