This is most recent syllabus. Your final syllabus will be given during your first day of class
In the last twenty years historians have turned with ever more interest to food as a key for understanding the past. Italy is particularly interesting in this respect. Modern Italian identity is based, in large part, on food. And many Italian ‘staples’, including ice cream, olive oil, pasta, pizza, risotto, and wine, have interesting stories that give insights into Italian culture and Italian history. Through a series of class visits, tasting experiences and more conventional power-point based lectures we will look at Italian food in prehistory, antiquity, the Middle Ages, the Renaissance and more recent times.
Note: This course maybe taken individually. You do not have to be enrolled in the Food Studies Program to take this course.
- Have a solid understanding of the role of food in Italian culture
- Have a good grasp of the emerging discipline of ‘food history’
- Have an idea of the general sweep of Italian history
- Have come into intimate contact with primary historical sources assessing them in both class discussions and their writing
Mandatory course reader
Three dinners in three places of Perugia