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JOHN CABOT UNIVERSITY
COURSE CODE: "SOSC/ITS 220-1"
COURSE NAME: "Italian Food Culture"
SEMESTER & YEAR:
Summer Session I 2024
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SYLLABUS
INSTRUCTOR:
Jenn Lindsay
EMAIL: [email protected]
HOURS:
MTWTH 9:00 AM 10:50 AM
TOTAL NO. OF CONTACT HOURS:
45
CREDITS:
3
PREREQUISITES:
OFFICE HOURS:
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COURSE DESCRIPTION:
Italy's deep-rooted network of local food knowledge is an excellent example for students to understand what food culture is, how food scenarios changed with industrialization, and how they are evolving further today. This course presents students with the basic tools necessary for better understanding Italian food culture. Its broad perspective encompasses traditional farming and processing techniques, the industrial and global food economy and changing consumption habits. Its anthropological approach draws from classical and modern writing. Italy is world-famous for its produce diversity and vibrant peasant traditions. By exploring the complex set of influences forming the Italian food culture, students will acquire an analytical approach enabling them to read through the other "foodscapes" that they encounter in their home country or abroad, and eventually choose, value and embrace career paths into the food sector. Even apparently simple, everyday food staples contain layers of significance connecting to the following topics: the peculiar man-nature relationship needed for their production; preserving and cooking techniques; the influences from foreign cooking philosophies and/or crops; the pressure of the global market; and the type of socialization involved during the meal.
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SUMMARY OF COURSE CONTENT:
The saying, “A tavola non s’invecchia” (“One doesn’t age at the supper table”) expresses the importance of food and eating for Italians. In this course, we will examine the relationship between food and culture in Italy, from the ancient world to the present, through a variety of readings, class discussion and some personal and practical experience (see syllabus below for details).
Because the study of food culture in Italy invites comparison with your own alimentary habits, we will examine the culture and meaning of food in Italy and in your own country. If “we are what we eat”, then “what” we choose to eat affects many aspects of our lives.
The study of food culture is an interdisciplinary study. Even though the historical point of view will be the main one, during our reading, class discussion and lecture we will touch upon a lot of different fields: anthropology, sociology, literature, art, philosophy.
Besides studying food culture through readings, written assignments, and class discussion, students will undertake a group-learning project around Rome that will enhance their classroom experience.
The course will be taught through a variety of readings, class discussions and presentations and there will also be some practical experiences.
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LEARNING OUTCOMES:
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Demonstrate knowledge of essential elements of contemporary Italian culture and society related to the topic of food using the historical and cultural studies frameworks.
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Compare and contrast one’s own cultural values with those of Italian culture.
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Critically analyze a cultural item, identifying key issues and themes, style and form.
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Demonstrate information literacy skills that would enable them to conduct good quality bibliographical research, consult academic
electronic sources and master citation techniques with competence and in accordance to anti-plagiarism standards and regulations.
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Demonstrate written and oral communication skills with suitable accuracy and confidence.
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TEXTBOOK:
| Book Title | Author | Publisher | ISBN number | Library Call Number | Comments | Format | Local Bookstore | Online Purchase |
| Drinking Cultures: Alcohol and Identity | Thomas M. Wilson | Berg Publishers | 978-1859738733 | | | | | |
| Ways of Eating: Exploring Food through History and Culture | Benjamin Aldes Wurgaft, Merry White | University of California Press | 978-0520392984 | | | | | |
| Everyone Eats: Understanding Food and Culture | E. N. Anderson | NYU Press | 978-0814760062 | | | | | |
| The Eating Instinct: Food Culture, Body Image, and Guilt in America | Virginia Sole-Smith | Holt Paperbacks | 978-1250234551 | | | | | |
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REQUIRED RESERVED READING:
RECOMMENDED RESERVED READING:
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GRADING POLICY
-ASSESSMENT METHODS:
| Assignment | Guidelines | Weight |
| Ethnographic Research Paper | Participant observation and research essay on a topic relevant to the course and with at least three academic sources. Handouts will be provided. | 30 |
| Weekly reading journals | Due to your instructor very week via Moodle at 10 pm Sunday. Submitted in a cumulative document with each new entry at the top. Personal reflections should be at least 500 words in length and focus on the week’s assigned readings. Graded cumulatively at the end of the course. REQUIREMENTS: *500 words minimum, no maximum. Submitted in .doc or .PDF (no Google/Microsoft drive links). *You must directly address FIVE readings from the week, named by title. *You must review 1 film/tv/podcast episode of your choice from the list of approved episodes on the course Moodle. *You must describe one food experience you had this week, touching on the following: atmosphere and location; taste and texture experience; ingredients source and cultural significance. *You must record/reflect upon the following weekly challenges. Here they are: WEEK 2: Try a regional delicacy (in Rome or beyond). Do some research about it. (This task can be switched to another week according to your travel plans.) WEEK 3: Go to a food market and buy ingredients for a meal that you prepare and eat. See here for a list of some good ones: https://devourtours.com/blog/food-markets-rome/?cnt=IT. If you wish, you may substitute any of the readings in this week for Chapter 3 of Elizabeth Minchilli's "Eating Rome," which will greatly aid this adventure. It is in the readings folder. WEEK 4: Compare pizza romana (thin crust), pizza napoletana (high crust), pinsa, and pizza a taglio/pizza alla pala. WEEK 5: Push yourself to eat something that you (think you) don't like. Eat something that scares you! | 30 |
| Participation and preparation | Assessed qualitatively and quantitatively and includes such practices as actively participating in class debates/discussions, offering insightful comments, and asking pertinent questions. The grade will largely be determined on the basis of student interaction in the course. In a ten-minute presentation, students will critically analyze an aspect of food culture, presenting on a topic approved by the professor. A minimum of one academic, peer-reviewed source is required; additional sources must be reputable. Students must engage each other in substantive discussion. Presentations are also assessed on whether the student is speaking out of familiarity with material, rather than merely reading the content from the slides. | 20 |
| Final Exam | The Final Exam is cumulative. | 20 |
-ASSESSMENT CRITERIA:
AWork of this quality directly addresses the question or problem raised and provides a coherent argument displaying an extensive knowledge of relevant information or content. This type of work demonstrates the ability to critically evaluate concepts and theory and has an element of novelty and originality. There is clear evidence of a significant amount of reading beyond that required for the course.
BThis is highly competent level of performance and directly addresses the question or problem raised.There is a demonstration of some ability to critically evaluatetheory and concepts and relate them to practice. Discussions reflect the student’s own arguments and are not simply a repetition of standard lecture andreference material. The work does not suffer from any major errors or omissions and provides evidence of reading beyond the required assignments.
CThis is an acceptable level of performance and provides answers that are clear but limited, reflecting the information offered in the lectures and reference readings.
DThis level of performances demonstrates that the student lacks a coherent grasp of the material.Important information is omitted and irrelevant points included.In effect, the student has barely done enough to persuade the instructor that s/he should not fail.
FThis work fails to show any knowledge or understanding of the issues raised in the question. Most of the material in the answer is irrelevant.
-ATTENDANCE REQUIREMENTS:
As this is a condensed summer course, spanning 5 weeks insead of the standard 15, each day represents three class sessions. Students may incur one unexcused absence without penalty. After that, each successive absence will result in a 2% deduction on the final course grade. Absences may be excused with a doctor's note or administrative approval.
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ACADEMIC HONESTY
As stated in the university catalog, any student who commits an act of academic
dishonesty will receive a failing grade on the work in which the dishonesty occurred.
In addition, acts of academic dishonesty, irrespective of the weight of the assignment,
may result in the student receiving a failing grade in the course. Instances of
academic dishonesty will be reported to the Dean of Academic Affairs. A student
who is reported twice for academic dishonesty is subject to summary dismissal from
the University. In such a case, the Academic Council will then make a recommendation
to the President, who will make the final decision.
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STUDENTS WITH LEARNING OR OTHER DISABILITIES
John Cabot University does not discriminate on the basis of disability or handicap.
Students with approved accommodations must inform their professors at the beginning
of the term. Please see the website for the complete policy.
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SCHEDULE
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A detailed Syllabus and Schedule will be distributed on the first day of class.
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WEEK 1
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THE SOCIOLOGY OF FOOD AND INTRODUCTION TO COURSE FRAMEWORKS
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WEEK 2
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HISTORICAL PERIODS IN ITALIAN FOOD STUDIES
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WEEK 3
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RELIGION AND FOOD
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WEEK 4
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CONTEMPORARY AND SPECIAL TOPICS IN ITALIAN FOOD STUDIES
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WEEK 5
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FOOD, GLOBALIZATION, AND REVOLUTION
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