Regional Food in Cultural Perspective

Catalog description

The food we eat serves more than the biological need to nourish. It is also a part of our cultural nourishment in social behaviors, relationships and ideas and culture is part of the unique array of adaptations we have as human beings. The course focuses on the different aspects of regional food in Italy, from ingredients to recipe preparation and cooking techniques, with particular attention to the following factors: historical origins and developments; climate and environmental conditions; social issues; food production; nutrition; and safety and health. Emphasis will be placed on how food relates to the local lifestyle and culture. Regional economy and local resources will be analyzed and compared. Students will be introduced to the various local products through lectures and class demonstrations.