Litr 268 Italian Cultural History - Food & Wines of Italy
Spring 2014
Loyola University Chicago
John Felice Rome Center
Spring Semester 2014
LITR 268 - Italian Cultural History: Foods & Wines of Italy |
Prof. Grazia Sotis |
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
This course requires a 35 € fee for wine-tastings during the semester, due by the end of January.
The 35 € fee is non-refundable and must be paid in Rome at the JFRC Business Office.
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, food and wine. 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
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Introduction |
Chapter 1 |
Pages 1 - 11 |
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Pages 16 - 30 |
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Chapter 2 |
Pages 35 - 51 |
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A Physical and Mental Space |
Pages 57 - 74 |
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Pages 77 - 80 |
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Chapter 3 |
Pages 84 - 93 |
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The Italian Way of Eating |
Pages 96 - 115 |
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Chapter 4 |
Pages 116- 120 |
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The Formation of Taste |
Pages 121- 133 |
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Pages 137 - 151 |
Quiz 1 |
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Communicating Food: The Recipe Collection |
Chapter 5 |
Pages 155 - 166 |
First paper due |
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Pages 170 - 181 |
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Chapter 6 |
Pages 187 - 197 |
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Pages 202 - 208 |
Exam 1 |
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Spring Break |
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The Sequence of Dishes |
Chapter 7 |
Pages 212 - 233 |
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Chapter 8 |
Pages 243 - 251 |
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The Vocabulary of Food The Cook, the Innkeeper, and the Woman of the House |
Pages 252 - 267 |
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Chapter 9 |
Pages 273 - 284 |
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Oral presentation |
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Pages 288 - 298 |
Oral presentation |
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Quiz 2 & Oral presentation |
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Science and Technology in the Kitchen & Toward a History of Appetite |
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Final paper due |
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Study Day |
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Finals |
(*) Mr.Francesco Fabbretti, our wine expert, will hold four meetings on the history of wine along with wine-tasting
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
Gentilcore, David. Pomodoro! A History of the Tomato in Italy.
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:
Barbery, Muriel Une Gourmandise. Paris: Editions Gallimard, 2000
Esquivel, Laura Dolce come il cioccolato (Como agua para chocolate)
Field, Carol Mangos and Quince. Penguin Books, 2001
Chitra B.,Divakaruni The Mistress of Spices: A Novel
Suggested Films dealing with Food:
Shelby, Adrianne Waitress, ricette d’amore. (Film) Written and directed by A. Shelby
Hallström, Lasse Chocolat
Infascelli, Fiorella Fish Soup
Mattoli, Mario Miseria e Nobiltà
Journals to be consulted:
- Journal of Modern Italian Studies
- Modern Italy
- A Journal of Historical Studies
- Gastronomica
Students' work and performance are evaluated as follows:
10% |
Class participation and discussions are strongly recommended. |
20% |
2 Quizzes |
15% |
Exam 1 |
10% |
Research paper (1800 words) |
20% |
Final Exam |
15% |
Final paper (2500 words) |
10% |
Oral Presentation |
Grading scale:
100-93 |
A |
85-81 |
B |
74.5-71 |
C |
62.5-60 |
D |
92-89 |
A- |
80-78 |
B- |
70.5-68 |
C- |
59.5-57 |
D- |
88-86 |
B+ |
77-75 |
C+ |
67.5-63 |
D+ |
below 57 |
F |
Attendance Policy and Academic Integrity Statement:
- Daily attendance and active participation in class are vital factors in gaining literary knowledge and developing critical thinking skills.
- The student is welcome to see the instructor at regular office hours or by appointment when additional help is needed.
- Students are invited to prepare all readings before discussion in class.
- Topics for the papers are to be discussed with the instructor before writing: these present such a wide spectrum that the choice will rest ultimately on the student.
- All papers should involve strictly personal research:
“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.”
Office Hours: Tuesdays and Thursdays 2,00 pm – 2,30 pm and by appointment.
E-mail: gsotis @luc.edu
Some Regional Restaurants in Rome:
Nuraghe Viale delle Medaglie d’Oro (Sardegna)
Colline Emiliane Via degli Avignonesi 22
tortellini in brodo, tortelloni di zucca, bollito misto e il tradizionale “giambonetto” (vitella cotta nel latte)
Osteria dell’Ingegno Piazza di Pietra 45
il menù attraverso tutte le nostre regioni
El Taulà Via della Lupa 29
cucina di origine veneta, spaghetti al nero di seppia, risotto e baccalà montecato, fregolotta
Settimio alle Colonnelle Via delle Colonnelle 14, (vicino al Panteon)
trattoria romana tipica con fettuccine, gnocchi, abbacchio al forno con patate
Tram Tram Via dei Reti 44/46
(pugliese) orecchiette con broccoli e volgole, buoni pesci, tortino di alici e involtini di pesce spada
Dai Toscani Via Forlì 41
finocchiona e crostini tradizionali anticipano pappardelle ai porcini e la vera ribollita
BellinI Via Catania 29
(Sicilia) pesce, pasta alla catanese, involtini di spada, spigola alla saracena, cannoli e cassate
Stella Gemella Via Felice Anerio 12
(Campania) pizze in stile partonopeo e frutti di mare
Napul’è Viale Giulio Cesare 89/91
mare, scialatelli, zeppole
Basiliskos Via Enzo Benedetto 35
(Basilicata) gli strascinati, peperoni cruschi, orecchiette lavorate, risotto con ceci e frutti di mare