In this course we will examine the relationship between food and culture in Italy through a variety of readings, discussions, out-door activities and tasting experiences. We will look at food in its social and cultural context from a multi-disciplinary perspective — history, anthropology, sociology, and geography. The course will trace the historical evolution of Italian cuisine in time and space focusing on the many global influences which over the centuries have shaped the use of different food products, preparation methods, consumption patterns, i.e. the Italian approach towards food. Food practices will be used as a window for viewing culture as a whole, much as one might study painting or literature.

COURSE METHOD
The course will be taught through a combination of formal lectures (incl. power point presentations) class discussions, student presentations, tastings and out-door activities designed to engage students with the local community such as a culinary walking tour in Florence and a field trip to the Tuscan countryside.