The course introduces theoretical and field tools to analyze food heritage as a driver for sustainable rural development. By the end of the semester, students will be able to:
identify and document local food heritage items;
analyze the social dimensions of traditional food systems;
understand innovation and heritagization processes;
elaborate operational strategies for local development projects.
Course Prerequisites
Good command of English for reading and discussion. Suggested basic background in cultural anthropology, rural sociology, or food studies.
Teaching Methods
Lectures, seminars, and team-based exercises. Fieldwork-oriented simulation, data collection, and applied research.
Assessment Methods
An integrated development strategy report (approx. 3,000 words) structured in three sections:
Product documentation (Ark of Taste format);
Supply chain description (Atlas of the Supply Chains model);
Operative strategy proposal (market analysis and sustainability plan). Evaluation: completeness 40%, research effort 40%, originality 20%.
Texts
Mintz, S.W. & Du Bois, C.M. (2002), The Anthropology of Food and Eating, Annual Review of Anthropology.
Gibson, D. (2015), The Four Lenses of Innovation, Wiley.
Fontefrancesco, M.F. et al. (2022), Scouting for Food Heritage for Achieving Sustainable Development, Heritage.
Zocchi, D.M. & Fontefrancesco, M.F. (2021), The Atlas of the Ark of Taste in Tanzania.
Barbera, F. & Audifredi, S. (2012), In Pursuit of Quality, Sociologia Ruralis.
Fontefrancesco, M.F. (2023), Traditional Food for a Sustainable Future?, Sustainable Earth Review.
Further materials will be circulated during the course
Contents
Introduction to food anthropology and heritage studies.
Food innovation and creativity in globalized contexts.
Food scouting and ethnographic documentation methods.
Supply chain analysis and fragility assessment.
Heritagization and storytelling strategies.
Food festivals and local development practices.
Hazelnut workshop and class presentations.
Course Language
English
More information
Office hours upon appointment via email. Use of AI tools allowed only for language editing, with explicit declaration.
