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JOHN CABOT UNIVERSITY

COURSE CODE: "SOSC/ITS 220-1"
COURSE NAME: "Italian Food Culture"
SEMESTER & YEAR: Spring 2025
SYLLABUS

INSTRUCTOR: Valentina Dorato
EMAIL: [email protected]
 HOURS: TTH 8:30 AM 9:45 AM
TOTAL NO. OF CONTACT HOURS: 45
CREDITS: 3
PREREQUISITES:
OFFICE HOURS:
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.
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.  
LEARNING OUTCOMES:

Course Learning Objectives:  Upon completing this course, students will be able to:

 

  1. Demonstrate knowledge of essential elements of contemporary Italian culture and society related to the topic of food using the historical and cultural studies frameworks.
  2. Compare and contrast one’s own cultural values with those of Italian culture.
  3. Critically analyze a cultural item, identifying key issues and themes, style and form.
  4. 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.
  5. Demonstrate written and oral communication skills with suitable accuracy and confidence.
TEXTBOOK:
NONE
REQUIRED RESERVED READING:
NONE

RECOMMENDED RESERVED READING:
NONE
GRADING POLICY
-ASSESSMENT METHODS:
AssignmentGuidelinesWeight
Active participation and preparation Active participation and preparation onstitute 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. 20%
Response paper(5-6 pages in length) Students choose and research a topic relating to Italian food culture and write a paper incorporating research, critical and personal reflections regarding the topic. Minimum of 3 academic sources. See Rubric in this syllabus for grading criteria.20%%
Response paper(5-6 pages in length) Students choose and research a topic relating to Italian food culture and write a paper incorporating research, critical and personal reflections regarding the topic. Minimum of 3 academic sources. See Rubric in this syllabus for grading criteria.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. 15%
Personal oral presentation Oral presentation (regions of Italy or a specific food) For this assignment students will be asked to work individually to research and collect key information about the given topic. Students focus on the following topic: The typical food culture of an Italian region or the history of a specific food. On the day of the presentation, students are required to turn in an outline with a list of works cited. A minimum of three quality academic sources are required. The presentation will be approx. 15 min long, and should include: For the history of a specific FOOD: a) Explanation of what the student set out to discover (topic) b) How and why they have approached their topic (methodology) c) Explanation of findings/research d) Critical analysis of findings/research e) Conclusion and final general discussion Specifically, for the history of an Italian region through its FOOD: a) Significant historical background of the region (related to food) b) Geography of the region c) Significant cultural and economic aspects (related to food) d) Typical food products and dishes of the region e) Food festivals of the region (not just a list!) Students demonstrate critical analysis skills by relating all the above topics to the food culture of the region. 20%
Final ExamThe exam will assess students’ topic knowledge of relevant elements of Italy’s cultural history relating to food and will assess their ability to apply different critical approaches to the phenomena discussed in class.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:
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.
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.
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.
SCHEDULE

 

SCHEDULE OF CLASSES

(Please be advised that the schedule could change according to class needs)

WEEK 1:

 

 Intro. Why this course? The History of Food and of Alimentary Habits as an Academic Subject. Eating in Italy. 

 

WEEK 2:

Food and senses. We will discuss how our senses are connected to food, to its substance and to its circumstance. We will also explain the importance of the caffè culture for the Italians.

 Read: 

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)

 

WEEK 3: Are we what we eat? Food and identity.

 Read:  

 1. Brillat Savarin, Aphorism of the professor, (from: Brillat Savarin, The Physiology  of taste, 1825

2. H. Keller, Three days to see, 1933.

3. Donna Gabaccia, What do we eat? Who are we? (From: Donna R. Gabaccia, We are what we eat)

 

WEEK 4: Food and identify (…cont)

 

Read:   

1.     Igiaba Scebo, short story Sausages

2.     E. D. Anderson, Introduction (p. 1-9) (From: E.N. Anderson, Everyone eats, understanding food and culture, NY UP, 2005)

 

WEEK 5:  

Food as Nature and as Culture; Why the discovery of fire brings to civilization? What are the plants of Civilization? Why?

 

Read:

1.     M. Montanari, Food is culture; (p. 3-30)  

2.     Kikonians and Lotus-eaters

WEEK 6: What is CUISINE? And ANTI-CUISINE?

Read:

1.     M. Montanari, Food is culture; (p. 30-70)  

 

WEEK 7:: What are the differences between written and oral cooking? Roasted and Boiled? Culinary preparations. What is the relationship between food and medicine? Where do we eat today? And in the past? Where is the most important seat at the table? When, why and how do we eat a salad? What is the different between flavor and taste?

 Read:  

  1. M. Montanari, Food is culture, p. 61-89

 

WEEK 8:  Wine in ancient Greece and Roman society

 Read:

1.     Tom Standage, A History of the world in 6 glasses”, chapter part 2, “Wine”

 

WEEK 9: Italy as a physical and mental space. The first idea of European food and of Italian food.

 Read: 

           1. Montanari, Italian Identity, p.1-31

 

WEEK 10:  Food during the Renaissance. From the Illuminismo to the Italian unification.

Read:

       1. Boccaccio’s novellas

         2. Montanari, Italian identity, p. 33-46

 

WEEK 11: Italian food after the Unification: Pellegrino Artusi: The science in the kitchen and the art of eating well.

 Read: 

        1. Introduction to the “The science in the kitchen and the art of eating well”

         2. Montanari, Italian identity, p. 47-57

 

WEEK 12: Food during the fascism.

 Read: 

            1. K. Moyer-Nocchi, Chewing the Fat, “Giulia” and “Renata” (pp 3-32)

 

WEEK 13: The years of the economic boom in Italy (1960’s – 70’s). 

 Read: 

1. John Dickie, “Miracle Food” 

2. Montanari, Italian identity, p. 59-83

 

WEEK 14: The mediteranean diet and The slow food movement.

 Read: 

1. K. Moyer-Nocchi, Chewing the Fat, “La cosidetta ‘Dieta Mediterranea’ – The So-called  ‘Mediterranean Diet’” (pp 287-294) 

2.  K. Moyer-Nocchi, Chewing the Fat, “The Pasta Industry” and “The Pizza Effect” (pp. 198-205 & 308-314) 

3. Slow food” Movement: a selection of articles.

4. Montanari, Italian identity, p. 59-83; 133-137

 

VIDEO AND DISCUSSION:

Watch the following videos:

 

1. Carlo Petrini on Slow Food and Terra Madre

Carlo Petrini on Slow Food and Terra Madre (Links to an external site.)Carlo Petrini on Slow Food and Terra Madre

2. Simran Sethi on Biodiversity, Food Waste, and Climate Change

https://www.slowfood.com/simran-sethi-biodiversity-food-waste-climate-change/ (Links to an external site.)

 

 

 

Course Materials

Readings

You will find all your readings on MOODLE