24 July 2020
Food, Nutrition and Culture in Italyonline course
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.
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, 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.
Please contact firstname.lastname@example.org for information about credits.
USD 851: Please contact email@example.com for more 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.