This is most recent syllabus. Your final syllabus will be given during your first day of class
- This course is cross-listed with HIST 349 and SOC 349. This course was formerly HSIT 349.
- This course is for students who are not enrolled in the Food & Sustainability Studies Program (FSSP). Students enrolled in the FSSP should take FSST/HIST/SOC 350.
- Students who enroll in this course have the option of adding an additional 1-credit i-Course.
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.
- 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
Visits to an organic winery and an artisan cheese producer