This history course transcends widespread interest in the health benefits of the so-called Mediterranean Diet, inviting students to explore the extraordinary diversity of Mediterranean food cultures and the many meanings and significances that Mediterranean civilizations have attributed to food. In this course you will be introduced to foundational concepts linking history and food, challenging prevailing stereotypes. Then you will examine the role of food in defining cultural, religious, and social identities across various epochs in the Mediterranean; this includes a focus on the historical and cultural significance of bread, olive oil, and wine, augmented by experiential tasting opportunities. Finally, explore the global influences that have shaped Mediterranean food cultures and vice versa. The course will offer a comprehensive exploration of how historical dynamics and cultural exchanges have shaped the history and culture of food in the Mediterranean. By combining historical inquiry with interdisciplinary perspectives and experiential learning opportunities, you will develop a deepened appreciation for how food serves as a lens through which to understand the complexities of Mediterranean history and society.
Registration restriction: Students may not register for both this course and ANT 300 – Food, Culture and Identity or NSD 452 – Mediterranean Food and Culture.
This course has an associated course fee. See the Course Fees webpage for more information.
Department: History
Location: Florence
Semester: Spring
Credits: 3