Description
Italian cuisine is one of the most celebrated in the world. The course is intended as a critical perspective about Italy and its relation to food as an aspect of Italian lifestyle. Unique local and regional traditions of the Italian gastronomy culture will be studied in an effort to understand the rich diversity of
Italy, its culinary arts, and the link between culinary history and the history of economics and production. As globalization proceeds at a quick pace in the 21st century, it becomes even more essential to learn and understand how the Italian culinary model and products stretch beyond the country’s political borders. This course is taught primarily in English with some optional material in Italian.