Italy, Rome

Food, Nutrition and Culture in Italy

when 23 May 2016 - 25 June 2016
duration 5 weeks

This course focuses on how culture and ethnicity affect dietary practices, with particular emphasis on Italy as compared to the U.S. The influence of politics on food availability and food practices is explored. Emphasis is on cross-cultural communication processes to address nutrition and cultural issues. Classes will include lectures presenting new material, but will also heavily focus on in-class discussions pulling together field experiences lectures and site visits. Students will meet with professionals, chefs, historians, doctors and experts in the field. All students complete a research projects.

Target group

Credit Recommendation: 200-300 level food studies, nutrition, studies, anthropology or related disciplines.

Credits info

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Fee info

EUR 0: Please contact for more information about fees.


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