CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B
Italian culinary tradition is the result of a long and complex historical, social and cultural process that can be fully understood through a careful analysis of the many aspects of Italian cultural heritage. In the past, food was characterised by the use of locally available ingredients and alimentary habits slowly became established and codified along with the specialisation and the improvement of regionally different production methods. Nevertheless, nutrition and cooking underwent substantial changes and profound transformations through the centuries, often resulting from historical and political events that affected the economy, the production, and the distribution of goods.
This course introduces students to Italian gastronomical traditions through the analysis of the main ingredients and the traditional preparations that have contributed to make Italian cuisine the most popular and imitated. Students will be introduced to the world of Italian quality ingredients thanks to a survey of DOP, IGP, and Slow Food Presidia quality certifications. The fundamental traditional cooking methods, techniques, and preparations utilised in Italian cuisine will be thoroughly covered and sampled in class. Course topics will be analysed through a focus on cultural background, origins, production processes, technical features and application in Italian cuisine. These experiences will prepare students continuing on to the advanced section of this course.
Contact CISaustralia For Syllabus