Learning objectives
The primary objective of the module is to provide advanced historical-critical and interpretative tools for the analysis and understanding of the design of spaces dedicated to food (1st Dublin Descriptor); tools to be applied to conceive and support arguments (2nd Dublin Descriptor), as required in particular by the exercises and during the seminars. The student must be able to: use the acquired knowledge to formulate an independent critical judgment (3rd Dublin Descriptor); correctly use specific terminology to communicate critical thinking and project ideas (4th Dublin Descriptor); demonstrate the ability to investigate the topics studied in an autonomous and original way and read the complexity of the project (5th Dublin Descriptor).
Prerequisites
Knowledge of the contents of the history and theory of design courses delivered in the first two years of the course of study.
Course unit content
The module offers an advanced analysis of historical or contemporary case studies of significant projects in the design of food spaces.
Full programme
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Bibliography
The bibliography will be provided by the professor during the first lessons of the course.
Teaching methods
Lectures with images and videos; guided tours; exercises.
Assessment methods and criteria
Oral exam on the whole program (lessons and bibliography), with possible request of elementary graphic examples and discussion about images.
Other information
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2030 agenda goals for sustainable development
This course contributes to the realization of the UN objectives of the 2030 Agenda for Sustainable Development.
