firstname.lastname@example.org Course Description and Objectives:
During our three weeks in Italy we will examine food and nutrition from historical, political, economic, cultural, and culinary perspectives. We’ll start with a general introduction to Italy and Italian food and wine with an emphasis on regionality. We’ll proceed to contemporary issues, such as the Mediterranean diet, public health, food production and distribution, and Italy’s role in the global food economy. Specific food products, both artisanal and mass-produced, will be tasted and discussed. We’ll drink and discuss wine while we investigate its privileged status in the Italian diet and culture. We’ll visit wineries, food producers, factories, farms, and other places of interest for foodies and nutritionists. We’ll travel within Tuscany and to other regions, namely Latium (Rome) and Emilia Romagna (Bologna and Parma), to see first hand how regional the food culture can be. The goal is to use Italy as a case study, in order to both experience a separate and distinct food and nutrition culture, and to provide a window of understanding into our own.
Class participation, readings, and a final project will be required. Group field trips and some meals are included. For optional meals and other optional experiences in the syllabus you are on your own.
REQUIRED READINGS (bring them with you to Italy)
To read before you go: Helstosky, Carole F. Garlic and Oil: Food and Politics in Italy. New York: Berg, 2004.
Counihan, Carole M. Around the Tuscan Table: Food, Family, and Gender in Twentieth-Century Florence. New York: Routledge, 2004.
For class preparation in Italy: A bound reading packet will be available at Unique Copy. The readings will also be available in the department on a reserve, 2-hour sign-out basis.
The Bicycle Thief, directed by Vitorio de Sica (1948)
I Vitelloni, directed by Frederico Fellini (1953)
RECOMMENDED READINGS on Italy (not necessary to have them in Italy)
Barzini, Luigi. The Italians:A Full-Length Portrait Featuring their Manners and Morals. New York: Simon & Schuster, 1996 (1964).
Capatti, Alberto and Massimo Montanari. Italian Cuisine: A Cultural History. Trans. Aine O’Healy. New York: Columbia U.P., 2003.
Hearder, Harry. Italy: A Short History. New York: Cambridge U.P., 2001.
Jones, Tobias. The Dark Heart of Italy: Travels through Time and Space across Italy. London: Faber and Faber, 2003.
Leavitt, David. Florence, A Delicate Case. New York: Bloomsbury, 2002.
Lewis, Norman. Naples ’44. London: Palace Athene, 2003.
Lewis, R.W.B. The City of Florence: Historical Vistas & Personal Sightings. New York: Henry Holt & Co., 1995.
Parasecoli, Fabio. Food Culture in Italy. Westport, CT: Greenwood, 2004.
Slow Food Editore. A World of Presidia: Food, Culture & Community. White River Jct. , VT: Chelsea Green, 2005.
RECOMMENDED BOOKS on Italian Food and Wine (for personal reference)
Anderson, Burton. Treasures of the Italian Table: Italy’s Celebrated Foods and the Artisans Who Make Them. New York: William Morrow, 1994.
Andrews, Colman. Flavors of the Riviera: Discovering Real Mediterranean Cooking. New York: Bantam, 1996.
Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well. Trans. Murtha Baca. Toronto: U. of Toronto P., 2004.
Bastianich, Joseph and David Lynch. Vino Italiano: The Regional Wines of Italy. New York: Clarkson Potter, 2002.
David, Elizabeth. Italian Food. London: Penguin, 1989 (1954).
Field, Carol. Celebrating Italy. New York: William Morrow, 1990.
Gray, Patience. Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, The Cyclades, and Apulia. New York: Harper & Row, 1987.
Jenkins, Nancy Harmon. Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside. New York: Broadway, 1998.
Kaspar, Lynne Rosetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. New York: William Morrow, 1992.
Lanza, Anna Tasca. The Heart of Sicily: Recipes and Reminiscences of Regaleali, A Country Estate. Woodbury, CT: Ici La Press, 1993.
Negrin, Micol. Rustico: Regional Italian Country Cooking. New York: Clarkson Potter, 2002.
Plotkin, Fred. La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia. New York: Broadway, 2001.
Roden, Claudia. The Food of Italy, Region by Region. London: Vintage, 1999 (1989).
Root, Waverley. The Food of Italy. New York: Vintage, 1992 (1971).
Tornabene Wanda and Giovanna, with Carolyn Carreño. 100 Ways To Be Pasta: Perfect Pasta Recips from Gangivecchio (Sicily). New York: Knopf, 2005.
de Vita, Oretta Zanini. The Food of Rome and Lazio: History, Folklore, and Recipes. Trans. Maureen B. Fant. Rome: Alphabyte di Maureen Brown, 1994.
Sunday, May 24: Arrival Day
Check into Villa Natalia
5:30 p.m. Gather on terrace to take bus to dinner
Welcome dinner of traditional Tuscan specialties at Hostaria del Bricco
(Via S. Niccoló 8r: 055/234-5037) Wear good walking shoes.
Monday, May 25: Orientation [Villa Ulivi]
Discuss projects and conference. Divide students into two groups. Explain dinner series with guest lecturers.
10:30 a.m. .A Brief History of Italian Food from Ancient Rome to the E.U.
Lecture by Ian d’Agata, Director, The International Wine Academy of Rome
12:30 p.m. Break for lunch
1:30 p.m. An Introduction to Italian Wine
Lecture and Tasting by Ian d’Agata
[Move to Villa Natalia?]
5:30 p.m. Orientation to La Pietra, dorms, and student life.
6:30 p.m. Welcome reception.
Guest lecturer dinner series.
Tuesday, May 26: Introductions
9:30 a.m. Lecture: A Brief Introduction to Food and Culture Studies
By Mitchell Davis
10:15 a.m. Lecture: A Brief Introduction to Nutrition & Mediterranean Diet