Food as Culture: Italian Cooking and Culinary Culture
- Instructor: Tina Fallani
- Department: Liberal Arts
- Area: Italian Studies
- Credit Hours: 3, Contact Hours: 45
- Course Number (SRISA): SOCI 1201
- Course Number (Maryville University): INTD 103
- Prerequisite: None
This course deals with the relationships between Italian traditions, folklore and contemporary Italian society, for example the links between festivals, food and wines, tourism and today’s Italian economy. Nowadays the image of Italy in the world is tightly connected with the global diffusion and promotion of its leading "Made in Italy" products, among which food and wines are the most important. The land of poor emigrants has become the land of class and style, Italian chefs are as popular as Italian fashion designers, Italian wines feature among the best wines of the world, and Italian recipes have found their way to the world’s most renowned restaurants menus. This course will give students the opportunity to discover the reasons for this miracle through a wide range of hands-on cooking lessons, wine and food tasting, field trips and guest lectures.
Due to the cooking portion of this course, students with food allergies/limitations should be aware that alterations to the menus cannot be made.