This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.
This course includes cooking labs, tastings, and visits.
This course will examine various aspects of the relationship between food, culture and society in the Mediterranean basin, where eating is not a simple act of survival but rather a cultural and social activity. Looking at the local culture through the lens of food allows us to discover and understand social constructs, values and even the history of Europe, from ancient Greece to the great chefs of the 21st century such as Ferran Adrià. Through this we will discover the similarities and differences between how the Spanish, Italian and Greece societies work.
In this course we offer a cross-cultural perspective that will focus on history, anthropology, sociology, literature, gastronomy and the business that works behind the food industry.
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.
This course includes cooking labs, tastings, and visits.
