PALAZZI FLORENCE ASSOCIATION FOR INTERNATIONAL EDUCATION

FLORENCE UNIVERSITY OF THE ARTS APICIUS – INTERNATIONAL SCHOOL OF HOSPITALITY

SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF FOOD AND CULTURE COURSE TITLE: FOOD, CULTURE & SOCIETY IN ITALY COURSE CODE: FW FC FC 340 – LS SO FC 315 3 credits 1. DESCRIPTION This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by students cooking labs and tastings. 2. OBJECTIVE The aim of the course is to provide students with a basic understanding of the links between Italian culture, style and traditions. After this class, students will be able to deal with the contradictions and peculiarities of contemporary Italy, a country where traditions survive in a context of constant avant-garde. The cooking practice proposed will also help the students learn the true Italian cooking performed in Italy. 3. REQUIREMENTS None. 4. TEACHING METHOD

The course consists of lectures, workshops, tastings, fieldtrips, guest lectures, audio-visual material. Some classes include a hands-on cooking or tasting session. While in Italy you will examine food, wine, nutrition and tradition from historical, political, economic, cultural and mostly, culinary perspectives. Specific food products, both artisanal and mass-produced, will be tasted and discussed. The goal is to use Italy as a case study, in order to both experience a separate and distinct nutrition culture, and to provide a window of understanding into your own.

5. TEXT BOOK AND ACADEMIC RESOURCES

COURSE TEXT BOOK Counihan C. M., Around the Tuscan Table, Routledge, isbn 0-415-9467-5. It’s available at La Feltrinelli International, Via de'Cerretani, 12. Approx. cost euro 44,80. For Apicius and Fua student a 15% discount will be applayed. Reserve as soon as possible your copy. It might take a few days to have it and it is needed by the second week of semester. Each student must have the textbook for the successful completion of the course. FURTHER SUGGESTED READINGS: (Books listed below are available at the school library). David E., Child J., Italian Food, Paperback, 1998 Parasecoli F., Food Culture in Italy, Greenwood Press, CT 2004 Field C., Celebrating Italy. Harper Perennial, N.Y. 1997 Pray Bober P., Art, Culture and Cuisine: Ancient and Medieval Gastronomy Roden C., The food of Italy, Vintage, London 1989 Strong R., Feast-A History of Grand Eating Flandrin J. L., Montanari M., Food-A Culinary History from Antiquity to the Present Capatti A., Montanari M., Italian Cuisine, Columbia University Press, N.Y. 1999 Anderson B., Wines of Italy Piras C., Culinaria Italy, Ullmann 2007 Plotkin F., Italy for the Gourmet Traveler, Kyle Cathie 2006 Ganugi G., Cheese, Mc Rae Books 2001 Ungaro F., Pasta, Mc Rae Books 2003 Romanelli L., Ganugi G. Olive Oil, Mc Rae Books 2001 Barzini L., The Italians, A Full-Lenght Portrait Featuring Their Manners and Morals, NY, 2005 Mignone M., Italy Today: Facing The Challenges of the New Millennium, 2008 Artusi Pellegrino, Science in the Kitchen and the Art of Eating Well, NY, 1997 (1891). Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press, 2009 Locatelli G., Made in Italy Food and Stories, Fourth Estate London, 2008 Whittaker A., Speak the Culture – Italy, Thorogood, 2010 Monthly magazine:

• Firenze Spettacolo: the guide for all events in and around Florence. It shows, events, restaurants, bars, cinemas, theaters and a lot more…

Regional touristic Web-sites:

• Ristorante tipico: www.ristorantetipico.net

• Regione Toscana: http://www.regione.toscana.it/

• Provincia di Firenze: official website http://www.provincia.firenze.it/

• Comune di Firenze: official website http://en.comune.fi.it/

• Piramide alimentare toscana: http://www.regione.toscana.it/piramidealimentare

• Museum Firenze com'era http://www.museicivicifiorentini.it/en/firenzecomera/

• http://www.turismo.intoscana.it/intoscana2/export/TurismoRTen/

• Diladdarno (sito ufficiale): http://www.diladdarno.it/index-eng.asp

Historical stores in Florence:

• Historical stores: http://www.esercizistorici.it/

Historical Bar and Resturants in Florence:

• Gilli: http://www.gilli.it/

• Paszowski: http://www.paszkowski.it/

• Pegna: http://www.pegna.it/

• Vivoli: http://vivoli.it/

• Carabe:http://www.gelatocarabe.com/

• http://www.turismo.intoscana.it/

• Procacci:http://www.antinori.it/eng/attorno_al_vino/procacci.htm

• Il Latini: www.iltatini.com

• Giubbe Rosse: http://www.giubberosse.it/

Slow Food: the international organization involved in food awareness, reviving and sustaining local and artisanal food production, food education :

• Slow Food Toscana http://www.slowfoodtoscana.it/

• Slow Food Firenze http://www.slowfoodfirenze.it/

Wineries:

• Antinori(English):http://www.antinori.it/eng/

All classes are to be completed by mandatory reading assignments from the textbook and other books available at the school library. It is possible that further material, handouts and notes are distributed to the students during the semester: they are to be considered as part of the mandatory reading assignments. LIBRARIES IN FLORENCE The school library is located in Corso Tintori 21. Please consult the posted schedules for official opening times. Please note that the library is consultation only and thus it is not possible to remove texts. Students are encouraged to take advantage of Florence’s libraries and research centers: Biblioteca Palagio di Parte Guelfa Located in Piazzetta di Parte Guelfa between Pza della Repubblica and Ponte Vecchio. Telephone: 055.261.6029. The library is open Monday thru Saturday. This library is open until 10:00pm during weekdays. Biblioteca delle Oblate Located in via dell'Oriuolo 26 (across the street from SQUOLA Center for Contemporary Italian Studies) Telephone: 055 261 6512. Please consult the website www.bibliotecadelleoblate.it for current opening times under “orario”.

The Harold Acton Library at the British Institute of Florence Address: Lungarno Guicciardini 9. For opening times and student membership information: www.britishinstitute.it/en.This is a fee-based membership library.

6. COURSE SITE VISITS AND FIELDTRIPS

Visits to a local market and a gastronomic walking tour are scheduled. Highly recommended EFT field-trips, info eft@fua.it. in town: Fondazione Firenze Artigianato artistico, Via Giano della Bella 20/1 http://www.fondazioneartigianato.it/calendario_lungoungiorno-fierucola_1.html Attendance will be highly considered in class participation!! 7. COURSE MATERIALS Students are expected to wear the apron provided by the school. 8. ADDITIONAL FEES: In addition to the textbooks, students may be required to pay materials or supplies, food and wine for instruction necessary for the completion of the course. Some mandatory field trips or visits may be included at an extra cost. Students will be informed on the first day of class of the exact amount for the above.

9. EVALUATION – GRADING SYSTEM Final Grade Breakdown 10% Attendance 20% Class Participation – Assignments. 25% Mid Term Exam 30% Final Exam (Written) 15% Final Paper Please note that a detailed explanation of the above is found in Section 11 (Assignments, Term Papers and Exams).

Grading Scale A = 100 – 93% A - = 92 – 90% B+ = 89 – 87% B = 86 – 83% B- = 82 – 80%

C+ = 79 – 77% C = 76 – 73% C- = 72 – 70% D = 69 – 60% F = 59 – 0%

10. ATTENDANCE – PARTICIPATION Institutional Attendance Policy: Academic integrity and mutual respect between instructor and student are central to a positive and productive learning experience. This belief is reflected in the attendance policy. Attendance will be taken at the start of every class. Attendance is mandatory for all class meetings. Absence from class will negatively impact the final grade.

One to Two Absences: Will result in lowering of the Participation and Final Grade as per the grading system. Three Absences: Will result in the final grade being lowered one full letter grade. (Example 90% / A – will become 80% / B -) Four Absences: Will result in an “automatic failure”. It is the student's responsibility to know how many absences they have in a course. If you are in doubt, talk to your instructor! Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an unexcused absence. Travel is not an exceptional circumstance. Travel (or delays due to travel) is NEVER an excuse for absence from class. 11. ASSIGNMENTS, TERM PAPERS AND EXAMS Note: the date and time of the exams cannot be changed for any reason The mid term exam consists on a written test. The written test consists of short answer questions and one/two essay questions. The final exam consists of a written test with multiple choice, short answer and one/two essay questions. Paper: The title for the Paper / Project will be assigned by the professor. Material for research will be available at FUA library. Length requirement for paper: The paper should be 4 pages long including bibliography and sources. Please make sure that the Paper includes a bibliography. TOPIC PROPOSALS 1. Identify the key elements of the Mediterranean diet and relate them to your personal eating habits. 2.Describe and compare Sant'Ambrogio and San Lorenzo food market. Compare the shopping for food in your own country: identify and discuss at least three key elements. 3. Ristoranti – Trattorie – Vinaino – Osteria in Florence: identify the different composition of a menu. Compare and contrast all the different menu that are offered in all these different types of restaurant. 4. Discuss how modern Italian popular culture rediscovered and revived regional cooking and the cucina povera. 5. List the ingredients and explain a recipe, linking it to its regional gastronomical identity. 6. Mediterranean Diet ingredients: Extra vergin olive oil – examine its history, production, nutritional value, classifications and different uses around the Mediterranean; focus on the various uses among the traditional Tuscan recipes. 7. Florentine cuisine speaks French: the Renaissance & Caterina de’ Medici: typical renaissance recipes in the Tuscan cuisine. 8. Food Diary (individual exercise). Each student is responsible for creating an individual “food diary” during the semester period. Everything that you eat and drink should be photographed and recorded in the diary. At the end of the semester period you will write a brief essay analyzing your food eating patterns. Did the diary reveal something about your consumption habits of which you were not previously aware? Have your food choices changed since you started college? Do you think your food consumption is typical among your peers/age group? Do you find that your eating habits change depending on the current events in your life, etc.? Will you alter your eating habits in the future based on any revelations gleaned from the diary? 9. What would contemporary Italian food be like without the Cheese?

10. Student Proposal: present your own topic proposal and discuss it with your instructor. Material for research will be available at FUA library. Length requirement for paper: Please make sure that the Paper includes a bibliography. For the material you will need to type, you need to check the school computer facilities and the compatibility between your own computer/software and that offered by the school. Make sure you have enough time to sort out any problems in good time before your presentation/paper is due. PLEASE MAKE NOTE, ALL WRITTEN EXAMS REQUIRE THE FOLLOWING: 1 hand writing should be clear, neat and legible 2 blue or black pen are only acceptable 12. LESSON PLAN Lesson 1

Meet In class

Lecture Introduction and course overview: introduction to the syllabus and used materials; information on assignments and exams.

What is the relationship between food and culture?

Definition of basic terms: food, diet, food ways, culinary behavior, cuisine.

Objective Overview of the course. Discover & understand lifestyle, rituals, food, wine. Develop critical listening and critical observation. Understand how and why the meanings of everyday artifacts of culture change with cultures.

Lab No lab

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp.1 – 17)

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008; pg. 9 Preface: “L’Arte della Cucina Italiana”

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 218 – 225, pp. 235 – 276)

Lesson 2

Meet In class

Lecture Food in History: Part I.

Brief historic introduction to the evolution of the Italian cuisine from its origin to the contemporary cuisine. Focus on the Renaissance in Tuscany.

Objective Learn how to value a variety of cultures through history, lifestyle, food and rituals.

Cultural differences in everyday life. Learn the importance of food & wine. Identification of people with their own country and gastronomic history.

Lab Visit to Procacci – Tasting of Panini Tartufati

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp.17 – 56)

Parasecoli F., Food Culture in Italy, Greenwood Press (pp.1 – 40)

Further

Readings

&

Websites

“Feast-A history of Grand Eating” by R. Strong (pp. 18 – 42).

“Food-A Culinary History from Antiquity to the Present” by J.- L. Flandrin - M. Montanari (pp. 295 - 301, pp. 168 – 176).

“Feast-A history of Grand Eating” by R. Strong (pp. 129 – 147, pp. 157 – 184).

Lesson 3

Meet Lab

Lecture Introduction to kitchen tools and equipment. Culinary terminology. Reading a recipe. Understand historic recipes versus contemporary recipes. The Art of Italian cooking. Florentine food-ways.

Objective Familiarize with ingredients, quantities, measurements, basic cooking skills and vocabulary.

Lab Fettunta & Frittata di zucchini (Textbook p. 213)

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp. 57-77)

Further

Readings

&

Websites

Parasecoli F., Food Culture in Italy, Greenwood Press (pp. 41 – 111) Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 27 – 65)

Note Paper subject and title due

Lesson 4

Meet In class

Lecture History of Italian speciality products. Cheese: its history and different usages in cooking;

Production methods. Hard & Soft Cheeses.

“The King of Cheeses”: Parmigiano Reggiano

Objective Understand the importance of cheeses in terms of their nutritional value, origins and uses. Use of cheese in Italian contemporary social rituals (i.e. “L'aperitivo”)

Lab Cheese tasting: Parmigiano Reggiano and Grana Padano with balsamic vinegar. Fresh and aged Pecorino.

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp.117-156)

Ganugi G., Cheese, (pp. 6 – 11).

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008; (pp. 96, 140, 141, 198, 234, 280, 464)

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 182 – 192) http://www.italianmade.com http://www.washingtonpost.com

Lesson 5

Meet In class

Lecture Food in History: Part II.

Italian culture trough the evolution of cuisine during the 19th and 20th centuries.

The technological revolution: preserving food. Modernization: modern food distribution. Food and Gender.

Objective Understand the historic background behind the traditional recipes of the Italian cuisine

Lab Tasting of products: Bread from Northern, Central and Southern: Grissini; the Tuscan Pane sciapo and Schiacciata; Treccia Ferrarese; the Apulian durum wheat bread; the Sardinian Carta da Musica Honey to pair with bread: acacia, chestnut and millefiori (mixed flowers) honey

Assignments Course textbook: C.M. Counihan, Around the Tuscan Table (pp.157-175)

Flandrin J.-L., Montanari M., Food. A Culinary History from Antiquity to the Present (pp. 435-441, 481-491)

Further

Readings

&

Websites

Capatti A., Montanari M., Italian Cuisine, Columbia University Press (pp. 252-258) Piras C., Culinaria Italy, Ullmann, 2008 (pp. 38-39, 138, 208, pp. 348-9, pp. 380-381, pp. 444-445) Locatelli G., Made in Italy Food and Stories, Fourth Estate London (pp. 138 – 158) Whittaker A., Speak the Culture – Italy, Thorogood, (pp. 263 – 270) Historical stores in Florence: http://www.esercizistorici.it/ http://www.pegnafirenze.com/index.php/en/

Lesson 6

Meet In class

Lecture Italian Regional Cuisine: Northern Italy; Focus on Emilia Romagna.

Northern Italian specialty products: Pasta, Fresh Pasta & Dry Pasta; Balsamic Vinegar.

Italian Regional Cuisine: Southern Italy: Focus on the foreign influences in Sicily.

Southern Italian speciality products: The Sicilian Gelato

Objective Understand the Italian Regional Gastronomic identity and the seasonality of its ingredients

Understand a variety of Italian specialty products (with a special emphasis on pasta: its classification in terms of shape, size, and nutritional value.)

Lab Food tour to Gelateria Carabe’ (Sicilian Ice Cream)

Assignments Serventi S., Sabban F., Pasta. The History of a Universal Food, Columbia University Press (pp. 1-4, pp. 267-270)

Roden C., The food of Italy, VintUk (pp. 345-354)

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008 (pp. 176-183, pp. 184-185, pp. 216-217, pp. 290-291, pp. 326-327, pp. 416-417, pp. 446-447)

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 167 – 174) Gelateria Carabè: http://www.gelatocarabe.com

Lesson 7

Meet In class

Lecture

Midterm Exam 1 hour

Lecture: Introduction to Tuscan Wines

Objective Tuning the senses: Introduction to sensorial analysis.

Learn differences in grapes and wines in Tuscany.

Lab Wine Tasting: Vermentino Bolgheri Antinori, Chianti Castello di Volognano, Santa Cristina Rose

Further

Readings & Assignments

Capatti A., Montanari M., Italian Cuisine […], Columbia University Press (pp. 133 – 146, pp. 180 – 186) Piras C., Culinaria Italy, Ullmann (pp.22 – 23, pp. 26 – 29, pp. 60 – 63, pp. 80 – 83, pp. 116 – 117, 132, pp. 134 – 135, pp. 158 – 161, pp. 183 – 183, pp. 216 – 217, pp. 268 – 269, pp. 286 – 287, pp. 314 – 315, pp. 332 – 333, 357, pp. 376 – 379, pp. 396 – 397, pp. 418 – 419, pp. 450 – 452, pp. 478 – 479) Information about the selected wines for today's tasting: Bolgheri Vermentino: http://www.antinori.it/en/26-generazioni/guado-al-tasso/camillo-2011 Chianti Castello di Volognano: http://www.volognano.it/eng_la_cantina.php Santa Crisitna Rosato: http://www.santacristina1946.it/en/products/santa-cristina-toscana-igt-rosato-2012

Lesson 8

Meet No class – Midterm Break

Lesson 9

Meet Lab

Lecture Italian Regional Cuisine: Central Italy; Focus on the region of Tuscany.

Objective Understand the Italian Regional Gastronomic identity and seasonality of its ingredients

Lab Recipes: Fagioli all’uccelletto (textbook p. 212), Pappa al pomodoro (textbook p. 217)

Assignments Roden C., The food of Italy, VintUK (pp. 177-189).

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008; p. 184, pp. 218-250, 252, 270, 288

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 193 – 213) Tuscan Food Pyramid with its list of typical healthy products:

http://www.regione.toscana.it/piramidealimentare

Lesson 10

Meet In class

Lecture Italian specialty products: Cured meats: Production methods and different varieties.

Lab Cured meat tasting: Prosciutto Toscano and Prosciutto di Parma (accompanied with Tuscan bread).

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp.178-191)

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008 (pp. 16-17, p. 70, pp. 188-189, p. 226, p. 267) Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 174 – 182) About Parma ham: http://www.prosciuttodiparma.com/en_UK/

Lesson 11

Meet In class

Lecture Italian speciality products: Olive Oil: History and its use in cooking. Regional and

climate differences and production methods.

Olive oil classification, with a special focus on Extra-virgin olive oil.

Objective Become familiar with Olive oil production process, its classification and different origins. Understand how to properly read an Olive oil labels.

Understand how to taste Olive Oil.

Lab Olive Oil Tasting

Assignments Course textbook: Counihan C. M., Around the Tuscan Table (pp.197-204)

Romanelli L., Ganugi G., Olive Oil (pp. 6-13)

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008 (pp. 210-213, 218)

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 160 – 167) About Tuscan olive oil: http://www.oliotoscanoigp.it/en

Lesson 12

Meet In class

Lecture Contemporary Food in Italy. Fresh Products and their selection.

The typical Florentine markets (San Lorenzo and Sant'Ambrogio) and Farmers' markets.

Objective Learn about the process of selection food based on its variety, origin and seasonality. Discover and understand continuity and change in lifestyle, social interactions and rituals related to food selection and preparation. Learn about the Italian organic food production and distribution.

Lab Morning sessions: Visit at the Central Market (S. Lorenzo market.) The visit will guide the students to a deeper understanding of the Italian products. Learn how to select the product depending on their seasonality.

Afternoon sessions: Gastronomic walking tour with a selection of typical Tuscan food. Guided tour through some typical stores where some of the most representative Florentine delicacies are available. Tasting of some products: Trippa & Lampredotto – Tortina di semolina & coffee – Gelato – Focacce – Hot chocolate (tour is subject to change.)

Assignments N/A

Further

Readings

&

Websites

About the San Lorenzo market: http://mercatocentralefirenze.wordpress.com/about/

About the Sant'Ambrogio market: http://www.mercatosantambrogio.it/

About the Florentine Farmers' markets: http://www.lafierucola.org/

Lesson 13

Meet In class

Lecture Representative Italian festivities: Carnival, Easter, Christmas.

Their origin – Mingling sacred and profane.

The Race of Candles in Gubbio.

Objective Understand the most important festivities in Italy in terms of culinary traditions and lifestyle.

Understand the difference between the main Italian festivities

Lab Visit to Chocolate Shop Vestri

Assignments Field C., Celebrating Italy, Harper&Collins (pp. 3-13)

Assignment: Find out about another Italian festive event

Further

Readings

&

Websites

Piras C., Culinaria Italy, Ullmann, 2008 (p. 40, p. 90, p. 252, pp. 396-397)

About the Race of Candles: C. Field, Celebrating Italy, HarperPerennial (p. 42-60)

http://www.comune.gubbio.pg.it/

http://www.ceri.it/

Note Paper Due

Lesson 14

Meet Lab

Lecture Introduction to the wines of Italy.

Grape varieties and production styles: traditional vs. international

Final review.

Objective Learn about the importance of wine culture in Italy

Understand the main differences in Italian wines

Lab Wine Tasting:

Barbera (Piedmont), Falanghina (Campania), Passito di Pantelleria (Sicily)

Risotto alla Milanese (textbook p. 218)

Assignments Bastianich J., Lynch D., Vino Italiano. The regional wines of Italy, Clarkson Potter Publishers (pp.5-18)

Mariani J. F., How Italian Food Conquered the World, Palgrave McMillan (pp. 125 – 142)

Further

Readings

&

Harper D. - Faccioli P., The Italian Way. Food & Social Life, The University of Chicago Press (pp. 215 – 218) About Italian wines:

Websites www.diwinetaste.it

http://www.naturalmenteitaliano.it/flex/cm/pages/ServeBLOB.php/L/EN/IDPagina/1

www.vinoinrete.it

Lesson 15

Meet In class

Lab Final Exam:

Written Test

ALTERNATIVE LESSON: In the case of the instructor’s absence, a substitute will carry out a pre-prepared alternative lesson during the regular course time.