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JOHN CABOT UNIVERSITY
COURSE CODE: "SOSC/ITS 220-2"
COURSE NAME: "Italian Food Culture"
SEMESTER & YEAR:
Spring 2025
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SYLLABUS
INSTRUCTOR:
Tatiana Golfetto
EMAIL: [email protected]
HOURS:
TTH 3:00 PM 4:15 PM
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:
Upon completing this course, students will be able to:
- Demonstrate knowledge of essential elements of contemporary Italian culture and society related to the topic of food using the historical and cultural studies frameworks.
- Compare and contrast one’s own cultural values with those of Italian culture.
- Critically analyze a cultural item, identifying key issues and themes, style and form.
- 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.
- Demonstrate written and oral communication skills with suitable accuracy and confidence.
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TEXTBOOK:
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REQUIRED RESERVED READING:
RECOMMENDED RESERVED READING:
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GRADING POLICY
-ASSESSMENT METHODS:
| Assignment | Guidelines | Weight |
| Active participation and preparation | Active participation and preparation constitute an extremely important element for this course. Students’ degree of engagement with the material and participation during open and structured in-class discussions will determine the participation portion of your final grade. In order to prepare well for discussions, students need to complete the reading assigned for each class (as specified in the syllabus schedule) and be familiar with its content and general argument. | 10 |
| Midterm | The exam will assess students’ knowledge of relevant elements of Italy’s cultural history relating to food and the course readings/discussions and will assess their ability to apply different critical approaches to the phenomena discussed in class. | 20 |
| Fieldwork Project (oral presentation) | For their project students will work in groups (3/4 students). Each group will choose a particular area of Rome and will collect data regarding the culture of food in that area through research as well as interviews, pictures, video, personal observations. The group HAS to visit the area at east two times in different moments of the day. The group will present their findings to the rest of the class with each member actively participating and being responsible for the whole project The final result of the oral presentation will be a sort of food and culture guide of the studied area. | 20 |
| Research paper | (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. | 25 |
| Final Exam | The final exam is cumulative. | 25 |
-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:
Attendance: arriving punctually, remaining in class for the duration of each lesson, participating actively and constructively.
You cannot make up a major exam (midterm or final) without the permission of the Dean's Office. The Dean's Office will grant such permission only when the absence was caused by a serious impediment, such as a documented illness, hospitalization or death in the immediate family (in which you must attend the funeral) or situations of similar gravity. Absences due to other meaningful conflicts such as job interviews, family celebrations, travel difficulties, student misunderstandings or personal convenience, will not be excused. Students who will miss an exam must notify the Dean's Office prior to that exam. Absences from class due to the observance of a religious holiday will normally be excused. Individual students who will have to miss class to observe a religious holiday should notify the instructor by the end of the Add/Drop period to make prior arrangements for making up the work that will be missed.
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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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SCHEDULE OF CLASSES
(Please be advised that the schedule could change according to class needs)
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Session
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Session focus
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Reading assignment
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Notes
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WK 1
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Intro.Why this course? The History of Food and of Alimentary Habits as an Academic Subject. Eating in Italy.
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WK 1
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Cont.
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WK 2
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Food and senses.
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1. Severgnini: "La bella Figura": day 2, in Milan. The restaurant.
2. E. D. Anderson, Everyone eats, chapter 4: The Senses: Taste, Smell, and the Adapted Mind (p. 70-81)
https://jculibrary.on.worldcat.org/oclc/867930759
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WK 2
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Cont.
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WK 3
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Are we what we eat? Food and identity
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Donna R. Gabaccia, We are what we eat. Introduction: What do we eat?
https://jculibrary.on.worldcat.org/oclc/631692768
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WK 3
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Cont.
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Sassatelli, Roberta. Food, Foodways and Italianicity In Sassatelli, R. (Ed.). (2019). Italians and food. Springer International Publishing AG.
https://jculibrary.on.worldcat.org/oclc/1204032715
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WK 4
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Food and identify (…cont)
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Igiaba Scebo, short story Sausages
E. D. Anderson,Introduction(p. 1-9) (From: E.N. Anderson,Everyone eats, understanding food and culture,NY UP, 2005)
https://jculibrary.on.worldcat.org/oclc/867930759
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WK 4
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Cont.
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WK 5
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Fieldwork Project presentations
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WK 5
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Fieldwork Project presentations
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WK 6
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Food as nature and as Culture
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Geertz, C. The Impact of the Concept of Culture on the Concept of Man.
https://jculibrary.on.worldcat.org/oclc/6013653299
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WK 6
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Cont.
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M. Montanari,Food is culture; (p. 3-30)
https://jculibrary.on.worldcat.org/oclc/614995359
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WK 7
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Eating together
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M. Montanari,Food is culture, p. 91-99.
https://jculibrary.on.worldcat.org/oclc/614995359
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WK 7
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MIDTERM
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SPRING BREAK
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WK 8
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Social hierarchies and Food in Ancient Rome
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Corbier, M. The Broad Bean and the Moray. (chapter 11).
https://jculibrary.on.worldcat.org/oclc/956139486
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WK 8
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Italy as a physical and mental space. The first idea of European food and of Italian food.
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M. Montanari, Italian Identity, p. 1-31.
https://jculibrary.on.worldcat.org/oclc/851970425
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WK 9
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Food during the Renaissance. From the Illuminismo to the Italian unification.
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M. Montanari, Italian identity, p. 33-46
https://jculibrary.on.worldcat.org/oclc/851970425
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WK 9
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Cont.
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WK 10
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Italian food after the Unification: Pellegrino Artusi: The science in the kitchen and the art of eating well.
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Introduction to the “The science in the kitchen and the art of eating well”
M.Montanari, Italian identity, p. 47-57
https://jculibrary.on.worldcat.org/oclc/851970425
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WK 10
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Cont.
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WK 11
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Food during fascism
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F. Parasecoli, "Al dente a history of food in Italy", ch. 5, pp 164- 197.
https://jculibrary.on.worldcat.org/oclc/859583592
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Homework street food
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WK 11
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Cont.
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WK 12
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The slow food movement
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Sebastiani, R.et al."Ethical Consumption and New Business Models in the Food Industry. Evidence from the Eataly Case".
https://jculibrary.on.worldcat.org/oclc/5659258481
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WK 12
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Cont.
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WK 13
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Food and place
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Svensdotter, A.et al."Street food and placemaking. A cultural review of urban practices".
https://jculibrary.on.worldcat.org/oclc/1192308884
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WK 13
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Food and social media
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Benasso, S; Stagi, L. "The Carbonara-Gate: Food Porn and Gastro-Nationalism".
https://jculibrary.on.worldcat.org/oclc/1101966660
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WK 14
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Conclusion/Final Exam Review
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Donna R. Gabaccia,We are what we eat. Conclusion: Who are we?
https://jculibrary.on.worldcat.org/oclc/631692768
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WK 14
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Conclusion/Final Exam Review
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FINAL EXAM
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