Italy, Rome

Food, Nutrition and Culture in Italy

when 20 May 2019 - 22 June 2019
duration 5 weeks
credits 3 EC

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. 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.

Credits info

3 EC
Please contact for information about credits.

Fee info

EUR 0: Please contact for more information about fees.


Please contact for more information about scholarships.