DU2400 Food Matters. Iconographic, Material and Sensorial Connections Between Food and Art

Faculty of Arts
Spring 2024
Extent and Intensity
2/0/0. 4 credit(s). Type of Completion: k (colloquium).
Teacher(s)
prof. Fabrizio Lollini (lecturer), prof. Ivan Foletti, MA, Docteur es Lettres, Docent in Church History (deputy)
Guaranteed by
prof. Ivan Foletti, MA, Docteur es Lettres, Docent in Church History
Department of Art History – Faculty of Arts
Supplier department: Department of Art History – Faculty of Arts
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
"We are what we eat". The cultural value of food practices has long been recognized by history and anthropology, but it can also be applied to the history of artistic artefacts. This can happen in a more traditional form (the study of the representation of foods and drinks either as natural entities or with symbolic values in painting, sculpture, illumination, and other figurative productions); or emphasizing material parallels, such as in medieval gastronomic and artistic recipe books, or in contemporary art; but also applying a reading inserted in that – so called – 'sensory turn' which distinguishes many examples in recent art history; or, even and finally, connecting the theme to the more general question of organic matter.
Learning outcomes
Upon completion of the course, the student will be able to understand the representation of foods and drinks in medieval gastronomic and artistic recipe books
Syllabus
  • The course will be held in a single block from April 15 to 19 and will be taught by Prof. Fabrizio Lollini (University of Bologna). The teachings will take place every day from 10:00 am to 12:00 pm and 2:00 pm to 4:00 pm.
Literature
  • MONTANARI, Massimo. Hlad a hojnost : dějiny stravování v Evropě. Praha: Nakladatelství Lidové noviny, 2003, 227 s. ISBN 8071065609. info
  • Porci e porcari nel medioevo : paesaggio, economia, alimentazione. Edited by Marina Baruzzi - Massimo Montanari. Bologna: CLUEB, 1981, 79 stran. info
  • Food is culture. Edited by Massimo Montanari. New York: Columbia University Press, 2006, xii, 149 p. ISBN 0231510780. info
  • A cultural history of food. Edited by Massimo Montanari. Paperback edition first publ. London: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2016, ix, 242. ISBN 9781847883551. info
  • Lollini, Fabrizio. Lo sguardo sul cibo: Natura e artificio nel rapporto tra arti e alimentazione. Venezia 2016
  • https://www.brepolsonline.net/loi/food
Teaching methods
lectures, reading
Assessment methods
Students will be required to actively participate in the course and a written essay (cc. 3 pages) to be turned in by the end of June.
Language of instruction
English
Further comments (probably available only in Czech)
Study Materials
The course is taught only once.
The course is taught: in blocks.
Note related to how often the course is taught: Classes will take place during the week of April 15-19.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/phil/spring2024/DU2400