Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field study and tasting experiences. Explore the history of food, nutrition and cultural identities in the “Mediterranean World”. For centuries, the Mediterranean has been a crossroads from the Orient to the Occident bringing the culinary traditions and identities of the Middle East, Northern Africa and Southern Europe into close contact. Mediterranean civilizations have developed invaluable models for a sustainable relationship with food and environment, which can enrich our research and debate about a healthy and more sustainable diet. The history of dietary theory and the concept of a singular “Mediterranean Diet” as created by distinguished American health research environments after WWII will be studied in particular detail. The structure of the course will follow a chronological order and methods of analysis will be predominantly historical in nature. Meets with HST 300.3.
Enrollment priority to related majors and minors.
Course-related fee: A fee will be charged to cover the costs of visits to food markets in Florence, a day trip to Chianti, and tastings (2018–2019 fee = $250).
Department: Nutrition Science & Dietetics
Semesters: Fall, Spring