Italian 362FD - Not Just Eating. Italian Food

Food has been at the center of Italian life and culture for centuries. This course explores two important aspects of food in Italian history: (a) the role and cultural meaning of food preparation and presentation in Italian literary texts and film with particular emphasis of new world foods on Italian society (tomatoes, coffee), and (b) the social and economic implications of the Italian Slow Food movement on the global economic stage. Readings include Clara Sereni, Giovanni Boccaccio, Joyce Lussu, F.T. Marinetti, Carlo Goldoni, Antonio Fogazzaro, Carlo Petrini and many more. The course includes a field trip to an organic farm and a cooking night.