This course will explore the history of food, nutrition and cultural identities in the “Mediterranean World” through a variety of lectures, readings, discussions, out-door activities and tasting experiences. 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. Traditional food markets in Florence will be visited and a day trip to the Tuscan countryside (Chianti) will be organized. Meets with HST 300.3.
Enrollment priority to related majors and minors.
Course-related fee: A fee will be billed from Syracuse to cover the costs of visits to food markets in Florence, a day trip to Chianti, and tastings (2017–2018 fee = $230).
Department: Nutrition Science & Dietetics
Semesters: Fall, Spring