Middlebury

ITAL6651A-L19

Culinary Cult & Ital Identity

Historical, Cultural and Linguistic Aspects of the Culinary Culture and Italian Identity

The course describes the history of food in Italy throughout the centuries. The course will also analyze the formation of different regional traditions. The historical, cultural and linguistic culinary traditions will be illustrated by a series of pertinent documents. Special attention will be dedicated to the relationship that existed between the New World and Italy, and the reciprocal exchange of products and recipes. In addition, the course will examine the effects that the Italian immigration had in North America, especially on the American culinary experience.

Required Texts: Rebora, La civiltà della forchetta, Ed. Laterza, Collana Economica, 2000, 206 pagine - Euro 9.00
John Dickie, Con gusto, Ed. Laterza, 2007.
Capatti - Montanari, La cucina italiana: storia di una cultura, Ed. Laterza, Collana Economica, 2005, -
Course Reference Number (CRN):
60571
Subject Code:
ITAL
Course Number:
6651
Section Identifier:
A

Course

ITAL 6651

All Sections in Summer 2019 Language Schools, Mills 6 Week Session

Summer 2019 Language Schools, Mills 6 Week Session

ITAL6651A-L19 Lecture (Capecchi)