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.

Schedule
9:05am-9:55am on Monday, Wednesday, Friday (Feb 12, 2018 to May 14, 2018)
Location
Axinn Center 104
Instructors
Brancoli Busdraghi, Ilaria