22 June 2019
Food, Nutrition and Culture in Italy
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.
Credit Recommendation: 200-300 level food studies, nutrition, 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.
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