FDST2113 — History of Italian Food
FDST 2113 - History of Italian Food FDST 2113 - History of Italian Food Description It is hard to picture Italy or Italians without conjuring a mouthwatering image of food. Pizza, limoncello, pasta, chianti, gelato— these dishes are wrapped-up in our ideas about what it means to be Italian and the geographic, political, and economic understanding of Italy-the modern nation-state. This course examines the relationship between food history and culture and identity in Italy through a variety of lectures, cooking demonstrations, tasting experiences, readings, film studies, and discussions. It will trace the historical evolution of Italian food culture in a world history perspective exploring the many global influences that have shaped the use of different food products, preparation methods, consumption patterns along with an environmental perspective that focuses on indigenous Mediterranean food ways and terroir. This course is co-taught by a world historian and chef instructor. 75 Faculty Load Hour(s) Semesters pring ACTS Equivalent None Grade Mode A-F Learning