ITAL0356A-F21
A Culinary History of Italy
A Culinary History of Italy (in Italian)
In this course we will examine the role of food in society by investigating the history of Italian cuisine and the ever-changing issues relating to food and foodways, through books, articles, films, and recipes. What did the Ancient Romans eat? What was Italian cuisine like before pasta and tomatoes? How did production and consumption change over time? Through such questions we will examine what culinary choices tell us about today’s Italy and how they are strictly intertwined with the search for a national identity. (Not open to students who have taken FYSE 1344 or ITAL 1003) 3 hrs. lect./disc.
In this course we will examine the role of food in society by investigating the history of Italian cuisine and the ever-changing issues relating to food and foodways, through books, articles, films, and recipes. What did the Ancient Romans eat? What was Italian cuisine like before pasta and tomatoes? How did production and consumption change over time? Through such questions we will examine what culinary choices tell us about today’s Italy and how they are strictly intertwined with the search for a national identity. (Not open to students who have taken FYSE 1344 or ITAL 1003) 3 hrs. lect./disc.
- Term:
- Fall 2021
- Location:
- Le Chateau 110(CHT 110)
- Schedule:
- 10:10am-11:00am on Monday, Wednesday, Friday (Sep 13, 2021 to Dec 13, 2021)
- Type:
- Lecture
- Course Modality:
- In-Person
- Instructors:
- Ilaria Brancoli Busdraghi
- Subject:
- Italian
- Department:
- Italian
- Division:
- Languages
- Requirements Fulfilled:
- CW EUR HIS
- Levels:
- Undergraduate
- Availability:
- View availability, prerequisites, and other requirements.
- Course Reference Number (CRN):
- 92611
- Subject Code:
- ITAL
- Course Number:
- 0356
- Section Identifier:
- A