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Home , Cacciucco, Central Italy

Rev. 2 SYLLABUS 31.05.2010

PALAZZI - ASSOCIATION FOR INTERNATIONAL EDUCATION FLORENCE UNIVERSITY OF THE ARTS APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF FOOD AND CULTURE COURSE TITLE: FOOD, CULTURE & SOCIETY COURSE CODE: FW FC FC 340 SECTION: 301 2011

SEC. 301- Class Meetings: Instructor: Contact:

Instructor Avaiability: Please schedule an appointment before or after class.

1. DESCRIPTION This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in ” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire .

The course is divided into three main sections: 1. Food in History. Origin and evolution of from the Renaissance to the Contemporary cuisine. 2. Italian regions: main characteristics (food, local traditions, geography, economy) of Northern, Central and Southern regions. 3. History of local specialty products.

Lectures will be complemented by students cooking labs and tastings.

2. OBJECTIVE The aim of the course is to provide students with a basic understanding of the links between Italian culture, style and traditions. After this class, students will be able to deal with the contradictions and peculiarities of contemporary Italy, a country where traditions survive in a context of constant avant-garde. The cooking practice proposed will also help the students learn the true Italian cooking performed in Italy.

3. REQUIREMENTS None

4. TEACHING METHOD

1 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. You'll have the opportunity to travel within and other regions (Emilia Romagna, Parma), to see first hand how regional the food culture can be. 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 The required textbook is a Course pack available at Mail Boxes Etc. Via San Gallo 61/R. Approx. cost 6 €.

FURTHER SUGGESTED READINGS: (Books listed below are available at the school library). David Elizabeth, Child Julia, Italian Food Field C., Celebrating Italy. Harper Perennial, N.Y. 1997 Pray Bober P., Art, Culture and Cuisine: Ancient and Medieval Gastronomy Roden C., The food of Italy. Vintage, London 1989 Strong R., Feast-A History of Grand Eating 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, , Mc Rae Books 2003 L. Romanelli, G. Ganugi, , Mc Rae Books 2001 Barzini, The , 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 Kitchen 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.

Monthly magazine: • Firenze Spettacolo: the guide for all events in and around Florence. It shows, events, restaurants, bars, cinemas, theaters and a lot more…

Regional touristic Web-site: • Regione Toscana: http://www.regione.toscana.it/ • Provincia di Firenze: official website http://www.provincia.firenze.it/ • di Firenze: official website http://en.comune.fi.it/ • Piramide alimentare toscana: http://www.regione.toscana.it/piramidealimentare • Museum Firenze com'era http://www.museicivicifiorentini.it/en/firenzecomera/ • http://www.turismo.intoscana.it/intoscana2/export/TurismoRTen/ • Diladdarno (sito ufficiale): http://www.diladdarno.it/index-eng.asp

Historical stores in Florence: • Historical stores: http://www.esercizistorici.it/ Historical Bar and Resturants in Florence:

2 • Gilli: http://www.gilli.it/ • Paszowski: http://www.paszkowski.it/ • Pegna: http://www.pegna.it/ • Vivoli: http://vivoli.it/ • Carabe:http://www.gelatocarabe.com/ • http://www.turismo.intoscana.it/ • Procacci:http://www.antinori.it/eng/attorno_al_vino/procacci.htm • Il Latini: www.iltatini.com • Giubbe Rosse: http://www.giubberosse.it/

Slow Food:the movement that is involved in the education toward taste, nutrition and food science: • Slow Food Toscana http://www.slowfoodtoscana.it/ • Slow Food Firenze http://www.slowfoodfirenze.it/

Wineries: • Antinori(English):http://www.antinori.it/eng/

LIBRARIES IN FLORENCE The school library is located in Corso Tintori 21. Please consult the posted schedules for official opening times. Please note that the library is 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. Highly recommended field-trips: see annex at the end of the syllabus. Attendance will be highly considered in class participation!!

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

8. ADDITIONAL FEES: In addition to the textbooks, students may be required to pay materials or supplies, food and wine for instruction necessary for the completion of the course. Some mandatory field trips or visits may be included at an extra cost. Students will be informed on the first day of class of the exact amount for the above.

9. EVALUATION – GRADING SYSTEM Final Grade Breakdown

3 10% Attendance 20% Class Participation – Assignments 20% Hands on Exam 30% Written Final Exam 20% Paper

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. Absence from class will negatively impact the final grade.

One to Two Absences: Will result in lowering of the Participation and Final Grade as per the grading system.

Three Absences: Will result in the final grade being lowered one full letter grade. (Example 90% / A – will become 80% / B -)

Four Absences: Will result in an “automatic failure”.

It is the student's responsibility to know how many absences they have in a course. If you are in doubt, talk to your instructor!

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 unexcused absence. Travel is not an exceptional circumstance.

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

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

EXAMS: The final exam consists both on a written test and a practical one. The written test consists of short answer questions and one/two essay questions. For the practical exam students are required to prepare one of the class recipes.

PAPER: The paper should be 6 pages long including bibliography and sources. The title for the Paper / Project will be: 1. Ristoranti – Trattorie – Vinaino – Osteria in Florence: focus on the different composition of a menu 2. Local markets: the importance of fresh Products and seasonability -focus on the typical ingredients related to the Florentine cuisine.

The paper should be 6 pages long including bibliography and sources.

4 12. LESSON PLAN

Lesson 1 Date Meet In class Lecture Introduction to the course. What is the relationship between food and culture? Definition of basic terms: food, diet, food ways, culinary behavior, cuisine. Brief historic introduction to the evolution of the Italian cuisine from its origin to the nowadays cuisine. Focus on the Renaissance Cuisine in Tuscany. Part I. Lab Recipes: Crespelle alla Fiorentina. Cooking skill: From the Renaissance white sauce to nowadays bechamelle. Basic knive skills. Readings “Feast-A history of Grand Eating” by R. Strong (pag. 18-42). “Food-A Culinary History from Antiquity to the Present” by J.-L. Flandrin-M. Montanari (pag. 295-301, pag. 168-176). “Feast-A history of Grand Eating” by R. Strong (pag. 129-147, pag. 157-184). Note N/A

Lesson 2 Date Meet In class Lecture Food in History: Part II. A more Contemporary view of the Italian Cuisine passing trough the evolution of the Italian cuisine during the XVIII-XIX centuries. Agricultural and Technological Revolutions. Modernization: food Distribution. Slow Food Vs Fast Food Lab Recipes: Cecina al Rosmarino e/o Pepe Nero; Coccole; Cooking skill: learning how to prepare and display finger food. Readings Readings Historical stores in Florence: http://www.esercizistorici.it/ Slow Food Toscana http://www.slowfoodtoscana.it/ Slow Food Firenze http://www.slowfoodfirenze.it/ Note N/A Due Paper topic

Lesson 3 Date Meet In class Lecture Italian Gastronomy: a pick of typical Tuscan food. Gastronomic Walking tour. Guided tour through the typical stores of the town where the most import delicatessen are shown. Tasting of some products: Trippa & Lampredotto – Tortina di semolina & coffee – Ice-cream – Forno (focacce) – Hot chocolate (tour is subject to change). Lecture: Local markets. Farmers' markets. Fresh Products and seasonability. Visit at the Central Market-S. Lorenzo market The visit will guide the students to have a deeper understanding of the Italian products. Learn how to select the product depending the seasonality, how they are preserved, quality. Lab N/A Note http://www.esercizistorici.it Browse this site

5 Lesson 4 Date Meet In class Lecture Italian Festivities: Their origin – Mingling sacred and profane. The Race of Candles in Gubbio. Lab Recipes: allo scoglio – Seafood Spaghetti Readings C. Field, Celebrating Italy, “A World hug with Banners”, p. 3-13, “Corsa dei Ceri”, p. 42-60. Assignment: Find out about another Italian Folklore event. Note http://www.comune.gubbio.pg.it/ http://www.ceri.it/

Lesson 5 Date Meet In class Lecture Italian Regional Cuisine. : Tasting of Northern Italian products. The region of . Lab Recipes: Risotto agli asparagi e Cotoletta alla milanese Cooking skill: The 5 phases for a successful risotto. Readings C. Roden, The food of Italy, p. 63-69. Note http://www.buonalombardia.it www.regione..it

Lesson 6 Date Meet In class Lecture Italian Regional Cuisine: A region between the North and Central Italy: The region of Lab La Torta Pasqualina, Tasting of typical products of the region. Readings C. Roden, The food of Italy, p. 145-158. http://www.liguriafoods.it Note N/A

Lesson 7 Date Meet In class Lecture Italian Regional Cuisine: A region between the North and Central Italy: Emilia Romagna. Pasta: Fresh Egg Pasta & Dry. Classification of it for its shape, size, water content. Nutritional value. Lab Recipes: Lasagne with Ragù sauce & Mele Cotte al Balsamico Cooking skill: Learn how to make Fresh Egg pasta; Readings F. Ungaro, Pasta, p. 6-12.

Lesson 8 Date Meet In class Lecture Italian Regional Cuisine. Central Italy: Tasting of products. The region of Tuscany. Lab Recipes: Pappa al pomodoro e cacciucco Readings C. Roden, The food of Italy, p. 177-189. Note Piramide alimentare toscana and lists of Tuscan products: http://www.regione.toscana.it/piramidealimentare Tuscany intro: http://www.italianmade.com

6 Lesson 9 Date Meet In class Lecture Italian Regional Cuisine. : Foreign influences. Tasting of Southern Italian products. The region of , focus on Lab Recipes: Pasta alla Norma & Cannoli Siciliani. Cooking skill: Learn the use of cheese to stuff dessert. Readings C. Roden, The food of Italy, p. 345-354. Note http://pti.regione.sicilia.it

Lesson 10 Date Meet In class Lecture The importance of Italianità, tipicità: The importance of food and wine within the Italian socio-economic framework.

The importance “Eno-Gastronomical” turism in Italy: - Importance of DOP & IGP products into the Italian Cuisine - Importance of DOCG & IGT products into the Italian Wines Lab Pizza Workshop Readings Professor's lecture notes Note N/A

Lesson 11 Date Meet In class Lecture History of Italian speciality products. Olive Oil: History and use of Olive Oil in cooking; How it is produced; Classifications: Olive Oil: Virgin Olive Oil; Extra-virgin Olive Oil. Lab Recipes: Fettunta, Crostone con Fagioli Cannellini + Olive Oil Tasting. How to read a label and taste Olive Oil. Readings L. Romanelli, G. Ganugi, Olive Oil, p. 6-13. Note N/A

Lesson 12 Date Meet In class Lecture Italian speciality products. Cheese: History and use of it in cooking; How it is produced; Classification of it: Hard & Soft Cheeses. Cheese Tastings. Lab Recipes: Parmigiana di Melanzane & Tiramisù. Cooking Skill: proper preparation using raw eggs. Readings G. Ganugi, Cheese, p. 6-11. http://www.italianmade.com http://www.washingtonpost.com

Lesson 13 Date Meet In class Lecture Italian speciality products. Cured meat: How it is produced. Different varieties. Cured meat tasting: Prosciutto Toscano, Prosciutto di Parma. General review. Lab Recipes: with lard; Prosciutto e melone (Spring & Summer); 7 Crostini salsiccia e stracchino (Winter). Readings C. Bardi, Deli Meats, 6-14 Note N/A

Lesson 14 Date Meet Class Lecture Italian specialty products. Wines of Italy Tasting of a selection of wines. A brief intro of how wine is used in cooking. Lab Recipes: Vitello al Marsala & Panna Cotta w/ Red Wine reduction Readings B. Anderson, Wines of Italy, p.5-17 Web Sites: www.diwinetaste.it www.naturalmenteitaliano.it www.italianmade.it www.vinoinrete.it Due Student project

Lesson 15 Date Meet In class Lab Final Exam: Written Test & Practical Test

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