ANT396Y0 Italian Regional Foodways and Culture

This course introduces students to the central place occupied by food, agriculture cooking and eating in modern Italian culture. The goal of the course is to foster a deep and sensitive understanding of the historical development of Italian cuisine and to instill an appreciation of the critical importance of local climate and ecology to Italian cuisine through comparison of various regional foodways. We’ll be looking at the scholarly literature on La Cucina italiana, enhancing our readings with field trips to food producers, and various tastings.

Prerequisite: none
Recommended Preparation:ANT100Y1/ANT204H1
ANT396Y0 – 2017 Course Outline
Note: Not all food allergies can be accommodated for this course.

Field trips: This course includes a course at the Espresso Academy of Mokaflor in Florence, an overnight trip to Perugia and Assisi and tours of local wineries and food producers. The cost of these trips is CAD$820 paid to U of T for return bus transportation to all sites, one night hotel accommodation in Assisi, all entrance fees, tours, guides and one dinner.

Instructor: Anne Urbancic is a Senior Lecturer of Italian Studies and Academic Programs Director and Co-ordinator of First-Year Program VIC ONE (Frye and Pearson Streams) at Victoria College, University of Toronto. She is also the Mary Rowell Jackman Professor of Humanities. An award winning instructor, she has taught language and also culture many times in the Siena Summer Abroad Program. Her research and publications focus on the Italian Tuscan author Mario Pratesi (1842-1921)and the works of Annie Vivanti, as well as on Italian food history. She has published widely in North American and European journals. Together with Giuliana Sanguinetti Katz, she has translated three novels, and two plays. She always loves teaching this course looks forward to exploring Italy’s dyanmic and fascinating (and delicious) food and foodways with you in Siena 2017.

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