HUM 200 SUMMER 2006

MEDITERRANEAN CUISINE & INGREDIENTS IN ITALY

Instructor: Dr. Lucia Harrison Credit hours: 3

1. DESCRIPTION The Mediterranean is the deep, blue heart that gives life to the countries that surround it. From a western perspective, control of the world began with control of the Mediterranean, and thus it has been the seat of empires for millennia. The course consists of a study on the food culture of the countries and regions surrounding the Mediterranean Sea. Students will explore how geographical and cultural influences reflected and shaped the use of different food products, cooking methods, service styles and the many other factors that have lead to the current cuisine. Throughout time many different factors, such as family traditions, agriculture, cooking methods, and food products, have influenced the food culture of the Mediterranean region. Students will be introduced to the evolution of the Mediterranean cuisine, and to the regional differences with reference to these factors. The course will also closely examine the typical products that characterize the Mediterranean Diet such as olive oil, pasta, rice, vegetables and fruits, dairy products etc., examining their history, economic relevance, production, nutritional value and different uses around the Mediterranean. A selection of traditional dishes from Italy, southern France, Spain, and Croatia will be presented to the students and discussed.

2. OBJECTIVE The course objective is to show students the cultural and social relevance of one of the most appreciated cuisine in the world. Students will develop the ability to properly distinguish the most typical dishes of the Mediterranean Countries. Through the understanding of food composition and cooking processes students will be able to critically evaluate the too often confusing and contradictory dietary advice of western society.

3. GRADING: Reading quizzes 30% Final exam 40% Paper 30%

3. TESTS & ASSIGNMENTS Daily readings of the topics discussed in class. Handouts will be distributed in class.

4. TEXT BOOK, READINGS & SOURCES • Nancy Harmon Jenkins, The Essential Mediterranean, Harper Collins. • A.Kremezi, The Mediterranean Pantry. San Franscico, California. Artisian Publishers Inc. 1994. • Roden C., The Food of Italy. • Roden C., Mediterranean Cookery.Penguin Books,BBC Books 1998.

5. FINAL EXAM The final exam consists of a written questionnaire on the subjects studied in class. Students will be required to complete a 7 page paper on one cuisine or one aspect of the Mediterranean diet.

LESSONS

Introduction and course overview: Geography of food cultures around the Mediterranean Lecture: Italian cuisine and the Mediterranean Lecture: Central Italy – focus on Tuscan cuisine Lecture: Southern Italy Lecture: Pasta Lecture: Olive Oil Lecture: Italian cheese Lecture: Typical Croatian food Lecture: Typical Catalan dishes Lecture: Food in Southern France FINAL EXAM -