24 July 2020
Critical Studies of Foodonline course
Food is presented in all its complex connections with culture, nutrition, environment, society, economics and politics. Course topics are accompanied by practical activities, ranging from cooking classes and wine pairing workshops. Lectures are delivered by experts, providing a dynamic and interdisciplinary learning environment.
The course, as described, may be subject to change as a result of ongoing curricular revisions, assignment of lecturers and teaching staff, and program development. Experiential onsite activities will be replaced with similar online experiences such as cooking classes, virtual tours, online discussions and interviews.
Some activities may be in Italian with English translation.
Credit Recommendation: 200-300 level food studies, anthropology or related disciplines. Undergraduate and graduate students interested in food studies, sustainability, food production, food systems, marketing, nutrition, psychology, and related fields. Scholars, researchers, and professionals in food-related fields are encouraged to inquire.
Please contact firstname.lastname@example.org for information about credits
USD 851: Please contact email@example.com for information about fees
USD 600: Optional transcript fee (one fee for this and other courses completed during the summer 2020 program)
By participating in the summer online program, you will get a discount of $1,000 for future enrollment in an onsite (in Italy) 2020 fall program, or for onsite (In Italy) 2021 spring or fall program.