{"id":3160,"date":"2007-06-24T13:09:05","date_gmt":"2007-06-24T12:09:05","guid":{"rendered":"http:\/\/www.pages.mi.it\/index.php\/2007\/06\/24\/bibliografia-erasmus\/"},"modified":"2008-02-06T21:36:44","modified_gmt":"2008-02-06T20:36:44","slug":"bibliografia-erasmus","status":"publish","type":"post","link":"https:\/\/pages.mi.it\/oldpages\/index.php\/2007\/06\/24\/bibliografia-erasmus\/","title":{"rendered":"Bibliografia Erasmus 2006\/07"},"content":{"rendered":"

Food-design, anno accademico 2006-2007.<\/strong>
\n Bibliografia in lingue diverse dall’italiano.<\/strong>
\n (Ad uso degli studenti incoming – Erasmus<\/em> o da paesi-extra EU)<\/p>\n

 <\/p>\n

J. Horwitz, P. Singley, Eating Architecture<\/em>, Massachusetts Institute of Technology 2004.  <\/p>\n

C.Classen, D. Howes, A. Synnott, Aroma.  The cultural history of smell<\/em>, London 1994. <\/p>\n

Mary Douglas, Purity and Danger.  An Analysis of Concepts of Pollution and Taboo<\/em>, Londra 1970.  <\/p>\n

Jack Goody, Cooking, Cuisine, and Class<\/em>, Cambridge University Press 1992.<\/p>\n

Carolyn Korsmeyer, Making Sense of Taste, Food and Philosophy<\/em>, Cornell University Press 1999.   <\/p>\n

R. Forster, O. Ranun, Food and Drink in History<\/em>, Baltimora 1979.  <\/p>\n

Arturo Pardos, Critica de la Gastronomia Pura<\/em>, Donostia-San Sebastian, 1995.<\/p>\n

Hernandez J. Contreras, Antropología de l’alimentation<\/em>, Madrid 1993.  <\/p>\n

H.J. Contreras, G.A. Mabel, Alimentacion y cultura: perspectivas antropologicas<\/em>, Barcelona 2005. <\/p>\n

P. Farb, G. Armelagos, Consuming Passions. The Anthropology of Eating<\/em>, Boston 1980.  <\/p>\n

Klaus E. Müller, Nektar und Ambrosia. Kleine Ethnologie des Essens<\/em>, München 2005.  <\/p>\n

Hubertus Tellenbach, Geschmack und Atmosphäre<\/em>, Sallzburg 1968.<\/p>\n

Jean-Paaul Aron, Le mangeur du 19siècle<\/em>, Paris, 1976 (prima edizione).<\/p>\n

Pierre Bourdieu, La distinction<\/em>, Paris, 1979 (p.e.).<\/p>\n

Claude Fischler, L’Homnivore<\/em>, Paris 1990.<\/p>\n

J. L. Flandrin, M. Montanari, Histoire de l’alimentaion<\/em>, Paris, 1996.  <\/p>\n

Saadi Lahlou, Penser manger<\/em>, Paris 1998.<\/p>\n

Maggie Black, A taste of history: 10.000 years of food in Britain<\/em>, London, British Museum Press, 2003.   <\/p>\n

Fernando del Castillo Duran, Recetario de cocina aristocratica renacentista<\/em>, Barcelona 1998.  <\/p>\n

Xavier Castro, Ayunos y yantares: usos i costumbres en la istoria de la alimentation<\/em>, Nivola, 2001.  <\/p>\n

Catherine Clarisse, Cuisine, recettes d’architecture<\/em>, Besançon 2004.  <\/p>\n

Design culinarie: le manifeste<\/em>, Reims, Ecole supérieure d’art et design de Reims, 2004.  <\/p>\n

M. R Mendes, B. Drumond, Portugal à mesa:  Alimentaçao, etiqueta et sociabilidade 1800-1850<\/em>, Lisboa 2000.  <\/p>\n

Food in the Arts: proceedings of the Oxford symposium on food and cookery<\/em>, Oxford 1998.  Prospect Books 1999.  <\/p>\n

Mabel Arnaiz Gracia, Somos lo que comemos: Estudios de alimentacion y cultura en Espagna<\/em>, Barcelona 2002.   <\/p>\n

Marc Jacobs, Peter Scholliers, Eating out in Europa: picnics, gourmet dining and snacks…,<\/em> Oxford 2003.  <\/p>\n

Julian Lopez Garcia, Aimentacion y sociedad en Iberoamérica y Espana<\/em>, Universidad de Extremadura, 2001.  <\/p>\n

G. von Paczensky, A. Dünnebier, Kulturgeschichte des Essens und Trinkens<\/em>, Munich 1999.  <\/p>\n

Pedro Plasencia, Episodios gastronomicos de la conquista de Indias<\/em>, Madrid 2001.  <\/p>\n

Eric Schlosser, Fast food nation:  the dark side of the all-american meal<\/em>, Boston 2001.<\/p>\n

Michael Symon, A history of cooks and cooking<\/em>, University of Illinois Press, 2000.  <\/p>\n

John Wilkins, The Boastful Chef: the Discorse of Food in Ancient Greek Comedy<\/em>, Oxord – New York 2000.  <\/p>\n

Lauren Williams and others, A sociology of food and nutrition: the social appetite<\/em>, Oxford University Press 2004.  <\/p>\n

Food design<\/em>, published by teNeues Publishing Group, 2005.   <\/p>\n

Algirdas Julien Greimas, Du sens II<\/em>, Seuil, Paris, 1983. <\/p>\n

Algirdas Julien Greimas, “La soupe au pistou, ou la costruction d’un objet de valeur”, in “Actes sémiotiques-documents”, 1979.<\/p>\n

Couniham C., Van Esterik P., Food and Culture. A Reader<\/em>, Routlegde, London 1977.<\/p>\n

Landowski E., Fiorin J.L., O gosto da gente, o gosto das coisas.  Abordagem semiotica<\/em>, EDUC, Sao Paolo, 1997.<\/p>\n

François Jullien, Éloge de la fadeur<\/em>, Grasset, Paris, 1991.<\/p>\n

M. Pelner Cosman, Fabulous Feasts: Medieval Cookery and Ceremony<\/em>,  Gorge Braziller, New York, 1976.<\/p>\n

Pierre Poupon, Mes dégustations littéraires: l’odorat et le Goût chez le écrivains<\/em>, Confrérie des chevaliers du tastevin, Nuits-Saint-Georges, 1979.<\/p>\n

J.C. Cruz, Alimentación y Cultura.  Antropologia de la conduca alimentaria<\/em>, Editiones Universitad de Navarra, PPamplona, 1991.<\/p>\n

P. Kaminsky, G. Kunz, The Elements of Taste<\/em>, Lille Bown&Company, New York, 2001.
\n S. Mennel, A. Murcott, A.H. Otterloo, The Sociology of Food: eating, diet and Culture<\/em>, Sage, London, 1992. <\/p>\n

M. Sànchez Romera, La cocina de los sentidos.  La inteligentia y los sentimientos del arte culinario<\/em>, Planeta, Barcelona, 2001.
\n ***
\n N.B. – Una bibliografia ad-hoc sarà fornita ad ogni studente che vorrà effettuare una ricerca sul campo.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Food-design, anno accademico 2006-2007. Bibliografia in lingue diverse dall’italiano. (Ad uso degli studenti incoming – Erasmus o da paesi-extra EU)   J. Horwitz, P. Singley, Eating Architecture, Massachusetts Institute of Technology 2004.  C.Classen, D. Howes, A. Synnott, Aroma.  The cultural history of smell, London 1994. Mary Douglas, Purity and Danger.  An Analysis of Concepts of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[69,70,68,487],"class_list":["post-3160","post","type-post","status-publish","format-standard","hentry","category-il-corso","tag-atti-alimentari","tag-bibliografia","tag-food-design","tag-il-corso"],"_links":{"self":[{"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/posts\/3160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/comments?post=3160"}],"version-history":[{"count":0,"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/posts\/3160\/revisions"}],"wp:attachment":[{"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/media?parent=3160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/categories?post=3160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pages.mi.it\/oldpages\/index.php\/wp-json\/wp\/v2\/tags?post=3160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}