Medieval history

A.Y. 2019/2020
9
Max ECTS
60
Overall hours
SSD
M-STO/01
Language
Italian
Learning objectives
The aim of the course is to provide the broad outlines of medieval history, as well as the tools necessary to understand the main political, economic, social and religious elements visible during the centuries of the late ancient age to the early Renaissance
Expected learning outcomes
By the end of the course the student will have acquired the knowledge of the political-institutional, socio-economic and cultural development of Medieval history, from 5th to the 15th centuries. They shall also be able to place the most representative events and figures in their chronological and geographical contexts. The student will be able to use language tools (language properties, correct specific lexicon) to express, in a clear and effective form, concepts of a political, institutional, economic, and religious nature; they will be able to read critically historiographical works and use the main tools, including digital tools, for the research and analysis of sources. These skills will be acquired through a direct and continuous meeting with the instructor in the classroom. The discussion around the proposed sources will be an essential moment of critical reflection and methodological learning. Students opting not to attend the lessons will be able to make use of the educational tools provided by the instructor on Ariel, deepen their knowledge of main topics through special readings with the agreement with the instructor, and of course contact the instructor either by e-mail and during office hours.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
Course syllabus
Title of the course: The Middle Ages in and on the table. Food and society between history and art
Module 1: The Middle Ages: definition, historiography and sources
Module 2: Focus on principal institutional, economic and social dynamics of the Middle Ages
Module 3: Food and its representation in the Middle Ages
Prerequisites for admission
There are no specific requirements different from those requested for the degree admission.
Teaching methods
Attendance to classes is strongly recommended although not compulsory. The teaching is delivered through frontal lectures aimed primarily at the acquisition of knowledge, competence and specific language of the subject. Discussion with the teacher in the classroom is integrant part of the didactic method and aims at promoting a critical attitude and the capacity to apply the acquired competence and knowledge.
The teaching is also based on didactic and multimedia material provided on Ariel.
Teaching Resources
Attending students:
- Programme for 6 cfu:
Knowledge of the topics taught in lectures (modules 1 and 2)
Textbook: G. Vitolo, Medioevo. I caratteri originali di un'età di transizione, Sansoni, Milano 2000, or P. Grillo, Storia medievale. Italia, Europa, Mediterraneo, Pearson, Milano-Torino 2019;
Knowledge of following volume:
F.M. Vaglienti, Squarci nel Medioevo. Tradizione e sperimentazioni, Mimesis Edizioni, Milano-Udine 2012

- Programme for 9 cfu:
Knowledge of the topics taught in lectures (modules 1, 2, 3)
Textbook: G. Vitolo, Medioevo. I caratteri originali di un'età di transizione, Sansoni, Milano 2000, or P. Grillo, Storia medievale. Italia, Europa, Mediterraneo, Pearson, Milano-Torino 2019;
Knowledge of following volume:
F.M. Vaglienti, Squarci nel Medioevo. Tradizione e sperimentazioni, Mimesis Edizioni, Milano-Udine 2012
Knowledge of one of following volumes:
A. Campanini, Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Carocci, Roma 2012;
M. Montanari, Alimentazione e cultura nel Medioevo, Laterza, Roma-Bari 2012;
M. Montanari, Gusti del Medioevo. I prodotti, la cucina, la tavola, Laterza, Roma-Bari 2012;
A. Pertusi, G. Ortalli, I. Paccagnella, La civilta' della tavola dal medioevo al Rinascimento, Neri Pozza, Vicenza 1984;
P. Ridolfi, Rinascimento a tavola. La cucina e il banchetto nelle corti italiane, Donzelli, Roma 2015

Non-attending students:
- Programme for 6 cfu:
Textbook: G. Vitolo, Medioevo. I caratteri originali di un'età di transizione, Sansoni, Milano 2000;
Knowledge of following volume:
F.M. Vaglienti, Squarci nel Medioevo. Tradizione e sperimentazioni, Mimesis Edizioni, Milano-Udine 2012
Knowledge of one of following volumes:
A. Campanini, Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Carocci, Roma 2012;
M. Montanari, Alimentazione e cultura nel Medioevo, Laterza, Roma-Bari 2012;
M. Montanari, Gusti del Medioevo. I prodotti, la cucina, la tavola, Laterza, Roma-Bari 2012;
A. Pertusi, G. Ortalli, I. Paccagnella, La civilta' della tavola dal medioevo al Rinascimento, Neri Pozza, Vicenza 1984;
P. Ridolfi, Rinascimento a tavola. La cucina e il banchetto nelle corti italiane, Donzelli, Roma 2015

- Programme for 9 cfu:
Textbook: G. Vitolo, Medioevo. I caratteri originali di un'età di transizione, Sansoni, Milano 2000;
Knowledge of following volume:
F.M. Vaglienti, Squarci nel Medioevo. Tradizione e sperimentazioni, Mimesis Edizioni, Milano-Udine 2012
Knowledge of two of following volumes:
A. Campanini, Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Carocci, Roma 2012;
M. Montanari, Alimentazione e cultura nel Medioevo, Laterza, Roma-Bari 2012;
M. Montanari, Gusti del Medioevo. I prodotti, la cucina, la tavola, Laterza, Roma-Bari 2012;
A. Pertusi, G. Ortalli, I. Paccagnella, La civilta' della tavola dal medioevo al Rinascimento, Neri Pozza, Vicenza 1984;
P. Ridolfi, Rinascimento a tavola. La cucina e il banchetto nelle corti italiane, Donzelli, Roma 2015

International and Erasmus students are invited to promptly get in touch with the professor in order to arrange a reading plan (available in French) for exam preparation.
Assessment methods and Criteria
- Method: oral exam
- Type of examination: oral interrogation
- Evaluation criteria: capacity to demonstrate and elaborate knowledge; capacity for critical reflection on the completed work; quality of exposition, competence in the use of specialised lexicon, efficacy, clarity.
- Type of evaluation method: mark in 30s

The format of the exam for students with disabilities should be arranged in advance with the professor, as well as the relevant office.
Unita' didattica A
M-STO/01 - MEDIEVAL HISTORY - University credits: 3
Lessons: 20 hours
Unita' didattica B
M-STO/01 - MEDIEVAL HISTORY - University credits: 3
Lessons: 20 hours
Unita' didattica C
M-STO/01 - MEDIEVAL HISTORY - University credits: 3
Lessons: 20 hours
Professor(s)
Reception:
Wednesday, from 2:00 p.m., by appointment agreed by e-mail
Until January 31, 2022, remotely on the Microsoft Teams platform. Via Festa del Perdono 7, Settore B, stanza B24, 3° piano mezzanino sottotetto