ITA 3530: Italian Culture Through Food Bulletin Description: Th

Department: Languages and Literatures

Course Number and Title: ITA 3530: Italian Culture through Food

Bulletin Description: The production, preparation and consumption of food has played a particularly important role in the development of Italian culture. From the excesses of the Romans’ “coene”, to the elegance of the Renaissance tables, and today’s “Slow food movement,” it is often through food that Italians have asserted and defended their cultural heritage.

Prerequisites: Italian 2040, 3080, 3150 or permission from the Coordinator.

PROGRAM GOALS AND OUTCOMES – Program Goals Outcomes

Develop Students will reach the appropriate level in the four skills according to the ACTFL guidelines proficiency in the

four language skills.

Demonstrate understanding of Students will identify the various traditions within the target culture and understand them in the wider framework of other cultures. global

perspectives and appreciation of multiculturalism #3

Develop critical thinking through Students will Interpret cultural movements and historical events in the context of the target culture a range of critical approaches

UNITS OF INSTRUCTIONS:

WEEK Topic Readings and Discussion in class Readings and discussion on blackboard 1 Introduction Establishing a cultural framework Watch on utube :La storia nel piatto for the history of food in Italy di Alberto Angela Read,La Tavola degli antichi pgs.17- https://www.youtube.com/watch?v=_ 35 AQvalDBv7E and post your comments.

2 The food of Read, La Tavola degli antichi pgs.36 - Watch ancient Greece 51 https://www.youtube.com/watch?v= comes to Magna QyUtsrY1j1A what Greeks ate Grecia https://www.youtube.com/watch?v= O8w87M8VeEM and make comments on the discussion board. 3 From the Watch on utube Etruscans to the Read La Tavola degli antichi pgs.52- 1.http://www.taccuinistorici.it/ita/ne Romans culinary 97 ws/antica/video/Video-cibo-dei- traditions Ancient soldati-romani.html Roman Cuisine 2. (the culinary https://www.youtube.com/watch?v=P triumphs of eEo_K06hIQ fattoria romana ) and empyreal Rome. discuss them with the others on line.‘ https://www.youtube.com/watch?v=p qzwsENDrWM cucina etrusca 4 The Arab L’avventura del cibo pgs.75-85 Watch and post your comments influence (cucina medievale) https://www.youtube.com/watch?v=jr VEElJ9

https://www.youtube.com/watch?v=g 7kHMCP_xIc influenza araba

5 Renaissance Read watch videos cuisine and good http://www.taccuinistorici.it/ita/news/ https://www.youtube.com/watch?v=d manners. moderna/busi---curiosita/Storia-della- d5JdduxlZA il bon ton a tavola Afrodisiaci cucina-rinascimentale.html https://www.youtube.com/watch?v=q Banchetto alsohttp://www.vitadidonna.org/cucina CsdTw93lAU galateo e buone . -e-salute/stuzzichini-di-storia/2240-il- maniere Angela rinascimento-2240.html posate a tavola Platina, selezione da “De honesta https://www.youtube.com/watch?v= voluptade…” QAmQZI56AZU Maestro Martino da “ De Arte and post your comments Coquinaria” Giovanni della Casa “Il galateo”

6 Pasta – History L’avventura del cibo pgs.75-85 Watch the video on the origin of and Legend’ - pasta: Pgs.92-97 www.youtube.com/watch?v=FTkGW Food from the 8dCNFcextbook: Post your Americas L’avventura del cibo pgs 1-27 comments. Vino VINI pgs.8-53 https://www.youtube.com/watch?v=k rFz1T7_KOs storia del vino

7 Influence of Read Watch: Celts, Normans http://www.argantia.it/articoli/cucina_c http://www.torcosaubedo.it/index.php and Saxons in the eltica/cucina_celtica.asp . /rievocazione/i-celti-in-cucina . Post northern regional your comments. cuisine.

8 Regional Cuisine: Read: Kostioukovitch Elena. Perche Research project in group of three Piedmont agli italiani piace parlare del cibo. \Choose an Italian Region and and Lombardy – (Lombardy, Piedmont,) research its food culture then post the French and assignment on line for the other to German http://cucinaregionale.net/ read and discuss Influences Check Field trip to restaurant with Northern http://www.taccuinistorici.it/ita/news/ cuisine (reflection paper) contemporanea/cucina-regionale/ Each one in group of two will podcast their favorite recipe in utube format for the others to learn

9 Regional Read: Kostioukovitch Veneto Same as week 8 for different regions Cuisine: Veneto Liguria, Emilia Romagna, Each one in group of two will Liguria and podcast their favorite recipes in Emilia Romagna - http://cucinaregionale.net/ utube format for the others to learn Check In class tasting of Northern italian http://www.taccuinistorici.it/ita/news/ cuisine prepared by students according contemporanea/cucina-regionale/ to recipes posted 10 Regional Cuisine Read: Kostioukovitch Naples, Puglia, Same as week 8 for different regions Campania and “Il Basilicata, Each one in group of two will Mezzogiorno” podcast their favorite recipe in utube http://cucinaregionale.net/ format for the others to learn Check Field trip to restaurant with Southern http://www.taccuinistorici.it/ita/news/ cuisine (reflection paper) contemporanea/cucina-regionale/

11 Regional Cuisine Read: Kostioukovitch Reflection posting on all regional Sicily and Sardegna cuisines Your preference its strength Sardinia – http://cucinaregionale.net/ and weaknesses The Islands In class tasting of Sardinian and Check , Sicilian dishes prepared by students http://www.taccuinistorici.it/ita/news/ according to recipes posted contemporanea/cucina-regionale/ 12 Marinetti e “Il manifesto della cucina Read Futurism and futurista” http://it.wikipedia.org/wiki/Manifesto Fascism, the _della_cucina_futurista di Marinetti aestheticization of ..also All students take a trip to the food MOMA to check Futurist Art and post comments on line

13 Carlo Petrini and Check Watch Carlo Petrini the “Slow Food” http://www.slowfood.it/ https://www.youtube.com/watch?v=k Movement hQm5ehq8Pc Petrini – YouTube - Carlo Petrini speaks at Cowell Theater Parts 1-7

Midte Includes a critique Discuss and post on line your rm of the following comments on the website based upon exam. website the assignment prepared by the www.gamberoross instructor o.it and http://www.gialloz afferano.it/ Final project will be presented in class Final Exam and Critique of the final projects on line final with discussion among students and projec t revie w

Bibliography

Albala, Ken. Eating Right in the Renaissance. Berkeley 2002. Albala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance Europe. New York, 2007. Anderson, Burton. An Endless Adventure in Taste. New York, 2007 [ebook]. Capatti, A., and M. Montanari. Italian Cuisine. A Cultural History. New York, 2003. Charters, S. ‘Wine in the Modern World’ Encyclopedia of Food and Culture. (ed.) S.H. Katz. NewYork, 2003. Counihan, C. Around the Tuscan Table. Food, Family, and Gender in Twentieth‐Century Florence . NewYork, 2004. Counihan, C.M. ‘The Social and Cultural Uses of Food’, The Cambridge World History of Food, (ed.)K.F. Kiple and K.C. Ornelas, Cambridge, 2000. Cyriax, Tony. Among Italian Peasants. London, 1919. Dalby, A. ‘Rome and the Roman Empire’, Encyclopedia of Food and Culture, (ed.) S.H. Katz. New York, 2003. Davidson, Alan. The Oxford Companion to Food. Oxford, 1999. Del Giudice, L. ‘Foodways and Food’, S.J. LaGumina (et al.) (eds) The Italian American Experience:An Encyclopedia . New York, 2000. Del Gudice, L. ‘Slow Food’. Encyclopedia of Food and Culture, (ed.) S.H. Katz. New York, 2003. Dickie, John. Delizia: The Epic History of the Italians and their Food. London, 2007. Faas, Patrick. Around the Roman Table. London, 2003. Fernandez‐Armesto. Near A Thousand Tables: A History of Food. New York, 2002. J.F. Flandrin and M.Montanari. Food ‐ A Culinary History. New York, 1999. Helstosky, Carol. Garlic and Oil: Food and Politics in Italy. New York, 2004. Jones, Martin. Feast: Why Humans Share Food. Oxford, 2007. Kiple, K.F. A Moveable Feast: The Millennia of Food Globalisation. Cambridge, 2007. Long‐Solis, J. ‘Columbian Exchange. Encyclopedia of Food and Culture, New York, 2003. Mariani, John. How Italian Food Conquered the World . New York, 2011. Montanari, M. The Culture of Food. New York, 1996. Montanari, M. Food is Culture . New York, 2006. Nestle, M. “The Mediterranean (Diets and Disease Prevention)”, The Cambridge World History of Food, (ed.) K.F. Kiple and K.C. Ornelas. Cambridge, 2000. Riley, Gillian. The Oxford Companion to Italian Food. Oxford, 2007. Robinson, Jancis. The Oxford Companion to Wine. 2nd ed. Oxford, 1999. Santich, B. ‘Renaissance Banquets’. Encyclopedia of Food and Culture, (ed.) S.H. Katz. New York, 2003. Serventi, Silvano and F. Saban. Pasta: The Story of a Universal Food. Columbia, 2002. Varriano, J. Tastes and Temptations: Food and Art in Renaissance Italy. Berkeley, 2009

NYSED Requirement: Contact hrs: 35 hrs Readings: 45 hrs Presentation: 20hrs Writing: 35 hrs