SCHEDULE OF CLASSES
(Please be advised that the schedule could change according to class needs)
WEEK 1:
Tuesday 16th January (first day of classes): Introduction to the course.
Thursday 18th January: Why this course? The History of Food and of Alimentary Habits as an Academic Subject. Eating in Italy. The Food of Italy: Beyond Myths and Stereotypes
- F. Parasecoli, Al dente a history of food in Italy, Introduction pp. 7-27
WEEK 2:
Tuesday January 23, Thursday January 25:
Are we what we eat? Food and identity
Read:
- M. Montanari, Food is culture pp. 61-66, 71-89, 115-122
- Brillat Savarin, Aphorism of the professor, (from: Brillat Savarin, The Physiology of taste, 1825
- Donna Gabaccia, What do we eat? Who are we? (From: Donna R. Gabaccia, We are what we eat)
WEEK 3:
Tuesday January 30, Thursday February 1
Food and identity (PART II).
WEEK 4
Tuesday February 6
Regionalism and pasta sauce. “Italian cooking” does not exist.
Thursday February 8
Review for the MIDTERM( PART II)
C. Richards, The New Italians, ch. 5, pp. 79-108s
WEEK 5:
Tuesday February 13: MIDTERM TEST 30% of the final grade (in class)
Thursday February 15: Food as Nature and as Culture; Why the discovery of fire brings to civilization? What are the plants of Civilization? Why?
February 16 (Fri) Make-up day for Thursday, April 25
Read:
- M. Montanari, Food is culture; (p. 3-30)
WEEK 6
Tuesday February 20, Thursday February 22
Italy: a Land in the Mediterranean
Read:
- F. Parasecoli, Al dente a history of food in Italy, chapter 1, pp 28-62
WEEK 7
February 26th-March 1st (Mon-Fri) Spring Break
WEEK 8
Tuesday March 5th, Thursday March 7th
The Grammar of Roman Dining. The Bread Bean and the Moray: Social Hierarchies and Food in Rome
Read:
M. Montanari, Food a culinary history, ch 10, pp. 113-128 + ch 11, pp. 128-141
WEEK 9
Tuesday March 12, Thursday March 14
Food during the Renaissance. From the Illuminismo to the Italian unification.
Read:
- F. Parasecoli, Al dente a history of food in Italy, ch. 4, pp 125- 163
WEEK 10
Tuesday March 19, Thursday March 21
Italian food after the Unification: Pellegrino Artusi: The science in the kitchen and the art of eating well.
Read:
- Introduction to the “The science in the kitchen and the art of eating well”
- Montanari, Italian identity, p. 47-57
WEEK 11
Tuesday March 26, Thursday March 28
Fieldwork Project (oral group presentation) 15%
WEEK 12
Tuesday April 2, Thursday April 4
Food during the fascism.
Read:
- F. Parasecoli, Al dente a history of food in Italy, ch. 5, pp 164- 197
WEEK 13
Tuesday April 9, Thursday April 11
The years of the economic boom in Italy (1960’s – 70’s).
Recommendations for the Research Projects.
Read:
1. John Dickie, “Miracle Food”
2. Montanari, Italian identity, p. 59-83
WEEK 14
Tuesday 16 April, Thursday April 18
The Mediterranean diet and The Slow Food Movement.
Read:
3. Slow food” Movement: a selection of articles.
4. Montanari, Italian identity, p. 59-83; 133-137
Research Project (15%) (1,500 words). Individual assignment. Students choose and research a topic related to Italian Food and write a paper based on a focused research question that engages with relevant theoretical premises and formulates a critical argument. A minimum of 3 academic, peer- reviewed sources is required. Upload to Canvas (Turnitin) in .doc or .docx format by April 15 at 9 AM.
WEEK 15
Last day of classes: Tuesday April 23
The Globalization of Italian Food. The international success of Italian food as a cultural contruction. The case history of pizza. Review for the FINAL EXAM
Parasecoli F. Al dente. A History of Food in Italy. 223-246.
Helstolsky C. Pizza. A Global History. 20-47