Degree in Philosophy of Food and Wine

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