Loyola University Chicago

Course Description:

The course deals with the history of Italian cuisine and wines through centuries up to our times. It outlines the development and change of taste, how it has been affected and defined by historical events. A dynamic pattern of society is thus given by the intersections among history, culture, food and wines. The course will also offer on-site classes and guest speakers.

Course Outcomes:

• ·           A knowledge of geographical locations of food and wines
• ·           An awareness and understanding of taste within its territorial context to show the rich variety of Italian Food and Wines
• ·           An appreciation of how the migratory process influences and helps shape and define the making of culinary traditions, and the creation of “new” wines
• ·           An understanding of the specific roles of men and women in the creation of a new “Art” form
• ·           An understanding of the importance of place (osteria, trattoria, ristorante, tavola calda…) as the workbench for  the success of old and new recipes and wines
• ·           The ability to distinguish regional taste from Italian taste
• ·           An historical appreciation of the change in eating and drinking habits in modern Italy, and a knowledge of Italy’s move towards a more ethnical and global taste

Requirements

The course considers on site classes the study trips organized by the center and students’ travels in Italy

Students are asked to write two papers on a topic related to the country and people, the topic is to be agreed with the teacher.

Class attendance is strongly recommended: students are allowed only for three unexcused absences. Failure to take an exam or quiz, unless justified by real necessity (e.g. illness; travel will never be accepted as a reason) brings an F in it. There will be no make-up exams.

Academic Integrity Statement:

“Pursuit of truth is the prime activity in a university community. As a member of this community each student pledges to maintain standards of honesty and integrity in all academic work. Exams: Students must rely exclusively upon their own knowledge. Papers: students must document sources of secondary information. Failure to comply with these standards will result in a failing grade.”

Schedule of classes

Text-book

Capatti, Alberto &

Montanari, Massimo                 Italian Cuisine, A Cultural History. New York: C.U.P., 2003

Suggested Readings and Research Books:

Allemandi, Alberto                    Il Museo Immaginario della Pasta (The “Musée Imaginaire” of Pasta). 1995 (bilingual edition)

Artusi, Pellegrino                      L’Arte del Mangiar Bene

Bober, Phyllis Pray                   Art, Culture, and Cuisine: Ancient & Medieval Gastronomy. Chicago: The U.C.P., 1999

Cathiard-Thomas, Mathilde

& Pezard Corinne                     Vinoterapia. Roma: Alberto Castelvecchi Editore, 2007

Camporesi, Piero                     Il brodo indiano. Edonismo e esotismo nel Settecento. Milano: Garzante Editore, 1990

Cipresso, Roberto &

Negri Giovanni                         Vinosofia. Casale Monferrato (Alessandria): Edizioni Piemme,2008

Dickie, John                             Delizia! The Epic History of the Italians and Their Food. Hodder & Stoughton, 2007

Ficino, Marsilio                         The Book of Life. (A Charles Boer Translation)  Irving, Texas: Spring Publications Inc., 1980

Field, Carol                               In  Nonna’s Kitchen. New York: HarperCollins Publishers, Inc., 1997

__________                              The Italian Baker.

__________                              Celebrating Italy.

Galeazzi, Oscar                        Dizionario Gastronomico. Milano: Ulrico Hoepli Editore, 1994

Marinetti, F.T. & Fallia              La Cucina Futurista. Milano: Viennepierri.Edizioni: 2007

Montanari, Massimo                 Il Formaggio con le Pere. Roma-Bari: Gius. Laterza & Figli, 2008

Petrini, Carlo                             Slow Food: The Case for Taste. New York: C.U.P.

Serventi, Silvano &

Sabban, Francoise                   Pasta: The Story of a Universal Food. New York: C.U.P.

Routh, Shelag & Jonathan       Leonardo’s Kitchen Notebooks. First Published in London: Collins Publishers, 1987

Rebora, Giovanni                     Culture of the Fork. C.U.P.

                                                  Guida ai Vitigni d’Italia. Bra (Cuneo): Slow Food Editore, 2005

Turner, William                         A Book of Wines. New York: ed. Sanford V. Larkey, 1941

Suggested Novels dealing with Food, and Films:

Barbery, Muriel                         Une Gourmandise. Paris: Editions Gallimard, 2000

Field, Carol                               Mangos and Quince. Penguin Books, 2001

                                                  La Maga delle Spezie.

Shelby, Adrianne                      Waitress, ricette d’amore. (Film) Written and directed by A. Shelby     

Journals to be consulted:

• ·         Journal of Modern Italian Studies
• ·         Modern Italy
• ·         A Journal of Historical Studies

Students' work and performance are evaluated as follows:

Grading scale:

Office Hours:  Tuesdays and Thursdays 2,00 pm – 2,30 pm and by appointment. 
E-mail: gsotis @luc.edu  

Regional Restaurants in Rome: