The course investigates how emotions and sensibilities related to food are historically and culturally situated phenomena. It is grounded in the Western perspective, particularly the Italian experience, consistently placing it critically and in relation to global history. The theoretical basis stems from the Food History, the Cultural History of the Body, and the History of Emotions. It provides students with historical and conceptual tools that will enable them to think critically about the complexities of our time and past, encouraging them to build their personal experiences and food-related emotions positively.
Meets with with HST 300.5.
This course has an associated course fee. See the Course Fees webpage for more information.
Department: Anthropology
Location: Florence
Semesters: Fall, Spring
Credits: 3