| Call Number | 10955 |
|---|---|
| Day & Time Location |
M 2:10pm-4:00pm To be announced |
| Points | 3 |
| Grading Mode | Standard |
| Approvals Required | None |
| Instructor | Barbara Faedda |
| Type | SEMINAR |
| Method of Instruction | In-Person |
| Course Description | This seminar examines the many meanings of food in Italian culture and tradition; how values and peculiarities are transmitted, preserved, reinvented and rethought through a lens that is internationally known as ;Made in Italy;; how the symbolic meanings and ideological interpretations are connected to creation, production, presentation, distribution, and consumption of food. Based on an anthropological perspective and framework, this interdisciplinary course will analyze ways in which we can understand the Italian taste through the intersections of many different levels: political, economic, aesthetic, symbolic, religious, etc. The course will study how food can help us understand the ways in which tradition and innovation, creativity and technology, localism and globalization, identity and diversity, power and body, are elaborated and interpreted in contemporary Italian society, in relation to the European context and a globalized world. Short videos that can be watched on the computer and alternative readings for those fluent in Italian will be assigned. In English. |
| Web Site | Vergil |
| Department | Italian |
| Enrollment | 10 students (25 max) as of 5:06PM Tuesday, April 22, 2025 |
| Subject | Italian |
| Number | GU4015 |
| Section | 001 |
| Division | Graduate School of Arts and Sciences |
| Section key | 20253ITAL4015G001 |