ANT396Y0 Italian Regional Foodways and Culture

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 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.

Prerequisite: none
Recommended Preparation:ANT100Y1/ANT204H1
Note: Not all food allergies can be accommodated for this course.
ANT396Y0 Preliminary Syllabus

Field trips: This course includes a workshop 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$965 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 and looks forward to exploring Italy’s dynamic and fascinating (and delicious) food and foodways with you in Siena 2018.

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