Enrollment priority to nutrition/food studies majors who may request two of the following: FST 300-Vine to Table, FST 304, FST 402, NSD 452; 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.
Registration restriction: Students may not register for both this course and ANT 300 – Food, Culture and Identity or HST 300.13 – Edible Histories: Mediterranean Food Cultures Through Time And Space.
Prereq: NSD 225, or equivalent background in Nutrition.
This course has an associated course fee. See the Course Fees webpage for more information.
Department: Nutrition Science & Dietetics
Location: Florence
Semesters: Fall, Spring
Credits: 3