ITAL 2910 31 A Taste of Italy: Food & Culture
This interdisciplinary course will provide students with an introduction to Italian culture presented through an exploration of one of Italy's most appreciated aspects around the world: its food. A major focus will be on understanding the extraordinary significance of food in the definition of "Italianness" and the influence of gastronomy in the creation of (a) national identity. Some of the questions that will guide our exploration will be: how has Italian cuisine changed from antiquity till today? How do national identity and national cuisine relate? How do historical, economic, and social factors shape Italy's culinary traditions and how do these factors reflect broader societal trends? How can food become a tool of political power? We will explore how social categories such as race, ethnicity, gender, and class are intricately woven into the fabric of Italy’s culinary traditions.
Students will learn through a combination of lectures, class discussions, presentations, hands-on experiences and research, and interactions with representatives of the Italian food scene in St. Louis. Texts will include excerpts from literary works (such as Boccaccio’s "Decameron" and Collodi’s "Pinocchio"), academic articles, food magazines and blogs, cookbooks, interviews, and films/documentaries. The course will be taught in English; no knowledge of Italian is required.
Taught by Erika Conti
