Professor:Olivier de Maret - Ph.D.
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This is most recent syllabus. Your final syllabus will be given during your first day of class
Course Description
What can food history teach us about contemporary culture?
In this course, we will explore the history of food in Italy as a gateway to understanding present Italian culture. By examining the factors that have shaped Italian food, cuisine, and taste, the variations in eating habits of different socio-economic classes, and the essential role played by food in constructing Italian identities, we will shed light on fundamental patterns in Italian history and society.
This exploration will lead us to consider processes of social and cultural exchange, political and religious influence, and economic and scientific development. Through a mix of discussions, readings, workshops, lectures, and field trips we will investigate Italian food and culture from Antiquity to the present. After the completion of this course, students will have acquired a critical understanding of food history, an interdisciplinary approach to the study of Italian culture and society, and a framework for analyzing Italian history.
Course Objectives
By the end of the course, students will be able to:
- Evaluate the validity and generalizability of historical texts for the study of history
- Identify and communicate the food-related factors that influenced historical events in Italy
- Explain how food culture reflects broad changes in Italian society
- Assess the social and cultural exchanges that have shaped Italian food history
Course Materials
Mandatory course reader
Field Trips
- Cooking class and lunch at Agriturismo Malvarina.