HST300.3 Mediterranean Food and Culture: A Florence Experience (Fall, Spring)

Enrollment priority to nutrition/food studies majors who may request two of the following: FST 402, FST 412, NSD 452/HST 300; non-majors may register for only one.

Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field trips and excursions. For centuries, the Mediterranean has been a crossroads bringing the culinary traditions and identities of the East and the West into close contact. Mediterranean civilizations have developed invaluable models for a sustainable relationship with food and the environment, which can enrich our research and discussions 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 researchers after WWII will be studied in particular detail. The course will employ an interdisciplinary perspective, utilizing insights from several academic disciplines, including history, anthropology, geography, and nutrition science. The structure of the course will follow a chronological order and methods of analysis will be predominantly historical in nature. Meets with NSD 452.

Registration restriction: Students may not register for both this course and ANT 300.3 – Food, Culture and Identity.

Course fee: A fee will be charged to cover the costs of a day trip to Chianti, group meal, tastings and Florence site visits (2022-23 fee = $205).

Department: History

Location: Florence

Semesters: Fall, Spring

Credits: 3