Rev. 1 10.11.2009 SYLLABUS RMD

PALAZZI - FLORENCE ASSOCIATION FOR INTERNATIONAL EDUCATION FLORENCE UNIVERSITY OF THE ARTS APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY SCHOOL OF AND WINE STUDIES DEPARTMENT OF FOOD, FAMILY AND CONSUMER SCIENCE TITLE: PLANNING AND MEAL MANAGEMENT IN THE ITALIAN FAMILY COURSE CODE: FW FS IF 330 SECTION: 301

6 semester credits (45 lecture hours+60 hours of workshop+fieldtrips+ meal preparation with Italian Families) Class Meetings: Instructor: Instructor Availability: Please schedule an appointment before or after class. Contact:

1. COURSE DESCRIPTION Understanding the meaning of food in Italian family . The course examines the development, structure, and maintenance of the Italian family through history. Evaluation of different regional meals and examples of Southern, Central and Northern family dishes will be prepared during workshops. We will also compare and examine various social issues associated with the study of Italian families. Students will be accommodated with Italian families for the whole program and they will take part in preparing 9 meals with the family throughout the semester.

2. OBJECTIVE Students are required to write a journal of their experience with the Italian Family. Students are required to collect recipes, observe the family dynamics and write a recipe book as your final project. Recipes must be typed and organized with an introduction on the ingredients and preparation. The book must have an introduction based on the workshops and meals with the family. The final exam will consist in a meal preparation and recipe book presentation to the hosting family.

3. REQUIREMENTS No particular prerequisites; basic skills and attitude advisable.

4. TEACHING METHOD The course consists of lectures, workshops, tastings, fieldtrips, guest lectures, audio- visual material. Each class includes a hands-on cooking session. While in Italy you will examine food, wine, nutrition and tradition from historical, political, economic, cultural and mostly, culinary perspectives. Specific food products, both artisanal and mass-produced, will be tasted and discussed. The goal is to use Italy as a case study, in order to both experience a separate and distinct nutrition culture, and to provide a window of understanding into your own.

5. TEXT BOOK AND ACADEMIC RESOURCES COURSE TEXT BOOK Carole M. Counihan, Around the Tuscan Table, Routledge NY 2004. Selected chapters and paragraphs will be taken from the cited book; other hand-outs will be added in class by the teacher.

FURTHER SUGGESTED READINGS: (Books listed below are available at the school library, Via de Macci 85 red). David Elizabeth, Child Julia, Italian Food Field C., Celebrating Italy. Harper Perennial, N.Y. 1997 Pray Bober P., Art, Culture and : Ancient and Medieval Gastronomy Roden C., The food of Italy. Vintage, London 1989 Strong R., Feast-A History of Grand Flandrin J. L., Montanari M., Food-A Culinary History from Antiquity to the Present Capatti A., Montanari M., Italian Cuisine, Columbia University Press, N.Y. 1999 Anderson B., Wines of Italy Piras C., Culinaria Italy, Ullmann 2007 Plotkin F., Italy for the Gourmet Traveler, Kyle Cathie 2006 Ganugi G., Cheese, Mc Rae Books 2001 Bardi C., Deli Meats, Mc Rae Books 2002 F. Ungaro, Pasta, Mc Rae Books 2003 L. Romanelli, G. Ganugi, Olive Oil, Mc Rae Books 2001 Barzini, The Italians, A Full-Lenght Portrait Featuring Their Manners and Morals, NY, 2005 Mignone, Italy Today: Facing The Challenges of the New Millennium, 2008 Artusi Pellegrino, Science in the and the Art of Eating Well, NY, 1997 (1891).

Each student must provide the text book for the successful completion of the course. All classes are to be completed by reading assignments at home . Further material, handouts and notes will be eventually distributed to the students during the semester.

LIBRARIES IN FLORENCE Students have access to the two school libraries at Apicius International School of Hospitality and Florence University of the Arts:

Apicius: The Apicius library is located on the 1st floor of the annex at GANZO in via dei Macci 85r. (Monday to Friday from 12:00-6:00pm) Florence University of the Arts: The FUA library is located on the first floor of Via Magliabechi 1. Please consult the posted course schedules for official opening times. Please note that both libraries are consultation only and thus it is not possible to remove texts. It is possible to make photocopies (fee-based).

Students are encouraged to take advantage of Florence’s libraries and research centers:

Biblioteca Palagio di Parte Guelfa Located in Piazzetta di Parte Guelfa between Pza della Repubblica and Ponte Vecchio. Telephone: 055.261.6029. The library is open Monday thru Saturday. This library is open until 10:00pm during weekdays.

Biblioteca delle Oblate Located in via dell'Oriuolo 26 (across the street from SQUOLA Center for Contemporary Italian Studies) Telephone: 055 261 6512. Please consult the website www.bibliotecadelleoblate.it for current opening times under “orario”.

The Harold Acton Library at the British Institute of Florence Address: Lungarno Guicciardini 9. For opening times and student membership information: www.britishinstitute.it/en.This is a fee-based membership library.

6. COURSE SITE VISITS AND FIELDTRIPS Visits to a local market and a gastronomic walking tour are scheduled.

7. COURSE MATERIALS Students are expected to wear the apron provided by the school.

8. ADDITIONAL FEES: -

9. EVALUATION – GRADING SYSTEM Final Grade Breakdown 10% Attendance 20% Class Participation – Assignments 20% Final Written Exam 30% Final Project: Recipe Book Presentation 20% Research Paper and Oral Presentation

Please note that a detailed explanation of the above is found in Section 11 (Assignments, Term Papers and Exams). Grading Scale A = 100 – 93% A - = 92 – 90% B+ = 89 – 87% B = 86 – 83% B- = 82 – 80% C+ = 79 – 77% C = 76 – 73% C- = 72 – 70% D = 69 – 60% F = 59 – 0%

10. ATTENDANCE – PARTICIPATION Institutional Attendance Policy: Academic integrity and mutual respect between instructor and student are central to a positive and productive learning experience. This belief is reflected in the attendance policy. Attendance will be taken at the start of every class.

Attendance is mandatory for all class meetings.

Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an absence.

Travel (or delays due to travel) is NEVER an excuse for absence from class.

Participation: A positive grade in participation will be the result of cooperation during group work, being responsible in class, taking care of working table, respect of kitchen rules and completion of homework assignments.

11. ASSIGNMENTS, TERM PAPERS AND EXAMS Note: the date and time of the exams cannot be changed for any reason

The final exam consists both on a written test and on a presentation of the final project to the teacher: A recipe collection inspired to the family experience. The written test consists of short answer questions and one/two essay questions.

For the PAPER: The paper should be 6 pages long including bibliography and sources. The title for the Paper / Project will be assigned by the professor. Material for research will be available at Apicius library. Length requirement for paper: 6 pages typed ( double spaced). Please make sure that the Paper includes a bibliography.

12. LESSON PLAN

Introduction and course overview; introduction to the class, syllabus Lesson 1 and used materials; information on assignments and exams. Food in History & The Family

Lecture: Social functions of food; Food in religion and ritual, class, status and food; Food as an expression of a community, food as a communicative system.

Lesson 2 The Italian Family, part. I

Lecture: Dynamics, Relations, Role of Meals. Roosts of Florentine food, Family and Gender.

Lesson 3 The Italian Menù

Lecture: , & , an important heritage left by the Romans. Differences, and similarities acquired through the centuries.

Lesson 4 Planning Meals for the Family

Lecture: Planning meals for the Family keeping in mind the needs of individual members; including children.

Lesson 5 Final review.

Workshop in class: Final recipe revision, meal budgeting, grocery list, meal organization.

Week 6 FINAL PRESENTATION OF THE BOOK PROJECT.

FINAL EXAM : PLEASE BE REFERED TO THE FOOD, CULTURE & SOCIETY COURSE SYLLABUS-SEC. 302.

REQUIRED TO SCHEDULE 9 TOTAL WORKSHOPS AT HOME WITH THE HOSTING FAMILY (MON., TUE., WED.)