This participatory seminar 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 and will enhance our readings with opportunities to engage personally with Italian food culture through field trips to food producers tailored for this course, and through tastings of Italian foods. This course will also offer a select number of spaces for Community Engaged Learning. This exciting volunteer opportunity to work with the Saturday Morning Breakfast program for homeless in the Kensington area of Toronto will be completed before departure for Italy.
Recommended Preparation:ANT100Y1 or ANT204H1 or ANT207H1 or ANT200Y1 or ANT203Y1
Note: Not all food allergies can be accommodated for this course.
ANT396Y0 – 2020 Course Outline
Field trips: This course includes a four day trip visiting various food producers in the Matera area and Bari. Students will also participate in a workshop at the Espresso Academy of Mokaflor in Florence, visit Perugia and Deruta and tour local wineries and food producers. The cost of these trips is CAD$1,450, paid to U of T for most entrance fees, guides, three night hotel accommodation, tours and return bus transportation.
Instructor: Anne Urbancic is the Mary Rowell Jackman Professor of Humanities at Victoria College. An award-winning instructor, she has often taught in the Siena Summer Abroad Program. Her courses include ANT396Y0 Italian Regional Foodways and Culture, and previously, courses in Italian language and culture. Her research and publications focus on Italian food history, on the Italian Tuscan author Mario Pratesi (1842-1921) and on the works of Annie Vivanti. She has published widely in North American and European journals. Among her most recent publications are Mario Pratesi’s lost manuscript, All’ombra dei cipressi (SEF, 2018) and Literary Titans Revisited (Dundurn Press, 2017). Together with Giuliana Sanguinetti Katz, she has translated three novels, and two plays. She always loves teaching ANT396Y0 and looks forward to exploring Italy’s dynamic and fascinating (and delicious) food and foodways with you in Siena in 2020.
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