NSD452 Mediterranean Food and Culture: A Florence Experience (Fall, Spring)

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 HST 300.3.

Enrollment priority to related majors and minors.

Course-related fee: A fee will be charged to cover the costs of visits to food markets in Florence, a day trip to Chianti, and tastings (2019-20 fee = $250).

Department: Nutrition Science & Dietetics

Location: Florence

Semesters: Fall, Spring

Credits: 3