Literature, Fashion and Costume in Contemporary Italy
A.Y. 2021/2022
Learning objectives
The course aims to study the relationship between Italian literature, cultural context and collective imagination through the analysis of works belonging to different genres and levels of literary production. These include traditional genres such as the novel, but also mixed types and forms of written production which transcend the boundaries of institutional literature: memorialist, honorific, or journalistic literature. These are formulas practiced by writers of various backgrounds - writers, journalists, protagonists of cultural communication - who interpret new professional roles and dialogue for specific audiences through works capable of intercepting their tastes and interests, orienting them in different ways. These are fashionable works, therefore, both in the role of a best-seller, and because they record the new trends of cultural and material consumption, reworking them.
Expected learning outcomes
The course aims to lead the participants to the acquisition of an in-depth understanding of the relationship between literary, semi-literary and extra-literary dimensions within the context of nineteenth and twentieth century production. It is a capacity to orient the main genres (novel, memorial, travel and journalistic writings) by linking literary and paraliterary phenomena, cultural context and collective imagination, through the decisive role of the target audience. Thus, through the assimilation of different perspectives of investigation into not only literary texts, the student matures their respective capacity to identify the authorial intentionality within the full awareness of the relationships between work and context, focusing stereotypes and new proposals capable of shaping the imagination of the recipients.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation.
Course syllabus
Writers and food (60 hours, 9 CFU)
Unite A deals with the novel as the most characteristic genre of modern bourgeois society and it concentrates on Casalinghitudine by Clara Sereni, an original contemporary novel characterised by cooking recipies. Unite B focuses on Il ghiottone errante by Paolo Monelli, the work wich establishes the gastronomic reportage in Italy, together with the genre conventions of odeporic. Unite C underlines the professional context of gastronomic production (magazines, book collections, publishers) offering a series of texts commented during the lessons and uploaded on Ariel.
Unite A deals with the novel as the most characteristic genre of modern bourgeois society and it concentrates on Casalinghitudine by Clara Sereni, an original contemporary novel characterised by cooking recipies. Unite B focuses on Il ghiottone errante by Paolo Monelli, the work wich establishes the gastronomic reportage in Italy, together with the genre conventions of odeporic. Unite C underlines the professional context of gastronomic production (magazines, book collections, publishers) offering a series of texts commented during the lessons and uploaded on Ariel.
Prerequisites for admission
Basic knowledge of 19th and 20th italian literature: outstanding authors and literary movements.
Ability to read critical and methological studies.
Ability to read critical and methological studies.
Teaching methods
Front lessons with the aid of slides, audiovisual materials, learners and teacher interaction. Attendance is not compulsory but it is highly suggested. The criteria to evaluate the learning process will be explained to students.
Attendance is not compulsory but haihighly recomanded.
Attendance is not compulsory but haihighly recomanded.
Teaching Resources
Course syllabus for attending students
Unit A: Novels
-C. Sereni, Casalinghitudine, Firenze-Milano, Giunti, 2015
-L. Clerici, La tavola imbandita della modernità letteraria, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 9-100
-E. Gambaro, Dopo il sessantotto. "Casalinghitudine" di Clara Sereni, in Diventare autrice. Aleramo Morante de Céspedes Ginzburg Zangrandi Sereni, Milano, Edizioni Unicopli, 2018, pp. 241-267
Unit B: Travel literature
-P. Monelli, Il ghiottone errante. Viaggio gastronomi¬co attraverso l'Italia, Bra, Slow Food, 2016
-L. Clerici, L'Italia a tavola nei resoconti di viaggio, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 175-220
-Alberto Salarelli, Il viaggio gastronomico di Paolo Monelli, in "Ricer¬che di S/Confine", vol. IV, n. 1, 2013, pp. 24-42 - online: Il viaggio gastronomico di Paolo Monelli (unipr.it)
Unit C: Not only journalism
-A series of texts commented during the lessons and uploaded on Ariel
-L. Clerici, Mangiarsi le parole, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 261-344
-Maria Paola Moroni Salvatori, Ragguaglio bibliografico sui ricettari del primo Novecento, in Storia d'Italia, Annali, 13, L'alimentazione, a cura di Alberto Capatti, Alberto De Bernardi, Angelo Varni, Torino, Einaudi, 1998, pp. 889-925
Course syllabus for non attending students
Unit A: Novels
-L. Clerici, Piatti di carta, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 101-173
Unit B: Travel literature
-L. Clerici, L'espressionismo gastronomico di un ghiottone errante, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 221-259
Unit C: Not only journalism
-Mangiarsi le parole. 101 ricette d'autore, a cura di L. Clerici, Milano, Skira, 2018, pp. 26-107 or pp. 26-27 (Istruzioni per l'uso) e pp. 109-159 (Menù a tema)
-A. Capatti, M. Montanari, Comunicare la cucina: i ricettari, in La cucina italiana storia di una cultura, Roma-Bari, Laterza, 2002, pp. 185-220
Unit A: Novels
-C. Sereni, Casalinghitudine, Firenze-Milano, Giunti, 2015
-L. Clerici, La tavola imbandita della modernità letteraria, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 9-100
-E. Gambaro, Dopo il sessantotto. "Casalinghitudine" di Clara Sereni, in Diventare autrice. Aleramo Morante de Céspedes Ginzburg Zangrandi Sereni, Milano, Edizioni Unicopli, 2018, pp. 241-267
Unit B: Travel literature
-P. Monelli, Il ghiottone errante. Viaggio gastronomi¬co attraverso l'Italia, Bra, Slow Food, 2016
-L. Clerici, L'Italia a tavola nei resoconti di viaggio, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 175-220
-Alberto Salarelli, Il viaggio gastronomico di Paolo Monelli, in "Ricer¬che di S/Confine", vol. IV, n. 1, 2013, pp. 24-42 - online: Il viaggio gastronomico di Paolo Monelli (unipr.it)
Unit C: Not only journalism
-A series of texts commented during the lessons and uploaded on Ariel
-L. Clerici, Mangiarsi le parole, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 261-344
-Maria Paola Moroni Salvatori, Ragguaglio bibliografico sui ricettari del primo Novecento, in Storia d'Italia, Annali, 13, L'alimentazione, a cura di Alberto Capatti, Alberto De Bernardi, Angelo Varni, Torino, Einaudi, 1998, pp. 889-925
Course syllabus for non attending students
Unit A: Novels
-L. Clerici, Piatti di carta, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 101-173
Unit B: Travel literature
-L. Clerici, L'espressionismo gastronomico di un ghiottone errante, in Guadagnarsi il pane. Scrittori italiani e civiltà della tavola, Milano, Luni Editrice, 2021, pp. 221-259
Unit C: Not only journalism
-Mangiarsi le parole. 101 ricette d'autore, a cura di L. Clerici, Milano, Skira, 2018, pp. 26-107 or pp. 26-27 (Istruzioni per l'uso) e pp. 109-159 (Menù a tema)
-A. Capatti, M. Montanari, Comunicare la cucina: i ricettari, in La cucina italiana storia di una cultura, Roma-Bari, Laterza, 2002, pp. 185-220
Assessment methods and Criteria
Oral test/Interview. The oral test is based on the discussion of the topics included in the syllabus. Students are required to have good knowlwdge of the works and the skill to analyse them critically showing methodological awareness with reference to the 20th century literary output.
Assessement criteria: clear answers using appropriate language; ability to use critical thinking.
Evaluation will be based on marks; maximum score 30. The exame is passed with 18/30.
International or Erasmus incoming students are kindly requested to contact the teacher of the course. Also students with disabilities should contact the teacher of the course, in order to discuss alternative examination methods, in agreement with the competent Office.
Assessement criteria: clear answers using appropriate language; ability to use critical thinking.
Evaluation will be based on marks; maximum score 30. The exame is passed with 18/30.
International or Erasmus incoming students are kindly requested to contact the teacher of the course. Also students with disabilities should contact the teacher of the course, in order to discuss alternative examination methods, in agreement with the competent Office.
Unita' didattica A
L-FIL-LET/11 - CONTEMPORARY ITALIAN LITERATURE - University credits: 3
Lessons: 20 hours
Unita' didattica B
L-FIL-LET/11 - CONTEMPORARY ITALIAN LITERATURE - University credits: 3
Lessons: 20 hours
Unita' didattica C
L-FIL-LET/11 - CONTEMPORARY ITALIAN LITERATURE - University credits: 3
Lessons: 20 hours
Professor(s)