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Fall Semester
2010 Courses
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| ITALIAN STUDIES-INTERDISCIPLINARY |
| SOIT 361: The History and Culture of Food in Italy |
Credits: 3
Schedule: TBA
Instructor: Zachary Nowak
Course/Lab Fee: 95 euro
Cross-Listing: History, Italian Studies
Prerequisite: None |
Course Description
In this course we will examine the relationship between food and culture in Italy through a variety of readings, discussions, field trips and tasting experiences. The study of Italian culinary customs and agricultural traditions, past and present, will lead us to a richer and more complete understanding of Italy. The course will trace the historical evolution of an impressive patchwork of highly sophisticated regional food cultures for which Italy is justly famous. We will emphasize how food relates to history, geography and society. Because the study of food cultures in Italy invites comparison with our own alimentary habits, we will also examine the American way with food. Through in-class demonstrations, students will learn about-- and sample--the most significant Italian foods such as olive oil, wine, cheese, bread, pasta, etc. During the semester, the class will visit some important food production and distribution facilities in Tuscany. Through these and other activities, students will be able to savour first hand the incredible variety and richness of Italian foods.
Texts
Students will purchase a specially prepared course packet.
Note: This course will include extensive on-site study, travel, and meals.
Lab fee of 95 Euros is required to participate.
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