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.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
45 lecture hours

3.75 Faculty Load Hour(s)

Semesters Offered
Spring

ACTS Equivalent
None

Grade Mode
A-F

Learning Outcomes
Students completing this course will be able to:
•Identify the relevance of an interdisciplinary approach to the study of food.

•Explain the significance of key turning points in Italian and Mediterranean world history and their relationship to food.

•Draw from expanded cultural perspectives to compare the importance of Italian food culture to their own food experience and understanding of American culture•Identify and describe Italian ingredients and cooking methods

General Education Outcomes Supported
•Students develop higher order thinking skills.

•Students develop information literacy.

Standard Practices
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