ITAL 340 - History and Culture of Food in Italy

Prerequisite, ITAL 201, or consent of the instructor. The courses proposes food history as an interdisciplinary approach to studying Italian culture and society, and as a framework for analyzing important aspects of Italian history. During the semester students will examine the changes that have occurred in Italian food throughout history and the important role played by food in shaping Italian national and regional identities. While continuing to develop language skills and knowledge, students will explore topics such as: the representations of food production and consumption in cinema and literature, industrialization of food production vs. and counter-culture movements, and the evolution of the cook book in Italy. The course includes field trips to Italian food companies in Southern California, visits by guest speaker, and cooking demonstrations. (Offered as needed.) 3 credits