DRAFT
5/21/14
Food, Culture, and Nutrition in Italy
NUTR-GE 33.2208.099 (4 points): International Study in Food and Nutrition
Wednesday, May 28 to Friday, June 13, 2014
Villa la Pietra, Florence
Director:
Lisa Sasson
Department of Nutrition, Food Studies & Public Health
Phone (212) 998-5585
Cell in Italy: 328 341 4640
Teaching Assistant:
Sarah DeMott
International Education Program
Department of Humanities and Social Sciences
Phone (212) 992-9456
Cell phone in Italy:
.
Course Description and Objectives:
During our three weeks in Italy we will examine food and nutrition from historical, political, economic, cultural, and culinary perspectives. We’ll start with a general introduction to Italy and Italian food and wine with an emphasis on regionality. We’ll proceed to contemporary issues, such as the Mediterranean diet, public health, migration, food production, distribution and sustainability, and Italy’s role in the global food economy. We will taste and talk about specific food products, both artisanal and mass-produced. Wine holds a privileged status in the Italian diet and culture that we will investigate while we drink and discuss. In addition to visitingfarms, factories, wineries, food producers, and other places of interest for foodies and nutritionists, we will be going organic and foraging for live Italian specialties in the Tuscan hillsides, fisherman nets, and local markets. We’ll travel within Tuscany and to other regions, namely Latium (Rome) and Emilia Romagna (Bologna) to samplethe regional diversity in the food culture firsthand. The goal is to use Italy as a case study, in order to both experience a separate and distinct food and nutrition culture, and to provide a window of understanding into our own.
Class participation, readings, and a final project will be required. Group field trips and some meals are included. For optional meals and other optional experiences in the syllabus you are on your ownREQUIRED Books (bring them with you to Italy)
To read before you go:
Helstosky, Carol F. Garlic and Oil: Food and Politics in Italy. New York: Berg, 2004.
Counihan, Carole M. Aroundthe Tuscan Table: Food, Family, and Gender in Twentieth-Century Florence. New York: Routledge, 2004.
Required for assignments due MAY 27.
After reading the required readings, briefly answer both questions below and be prepared to discuss your response at our first class meeting on May 27. (Students responses should be approximately 1 page per questions and should be posted to our NYU Classes site under assignments.)
Questions:
Garlic and Oil: Italian cuisine has been highly romanticized. How does CarolHelstosky challenge the myths and assumptions about Italian food?
Around the Tuscan Table: Carole Counihan illustrates how the historical, cultural, social, and economic role of food has shape the modern portrait of the Italian people. Using three examples that draw from the reading, please explain how food and food production has influenced Italian identity?
Required for class preparation in Italy:
Most of the required readings are available on NYU Classes- under Resources folde It is essential that you read and bring these readings (or review via internet in computer lab at La Pietra) to Italy. These readings were carefully selected to coordinate with the lectures and field trips. You will have a much better understanding and appreciation of the lectures if you do the readings beforehand. It will also help you with ideas for your research project in Italy.
RECOMMENDED MOVIES
The Bicycle Thief, directed by Vitorio de Sica (1948)
I Vitelloni, directed by Frederico Fellini (1953)
RECOMMENDED READINGS on Italy (not necessary to have them in Italy)
Barzini, Luigi. The Italians:A Full-Length Portrait Featuring their Manners and Morals. New York: Simon & Schuster, 1996 (1964).
Capatti, Alberto and Massimo Montanari. Italian Cuisine: A Cultural History. Trans. AineO’Healy. New York: Columbia U.P., 2003.
Hearder, Harry. Italy: A Short History. New York: Cambridge U.P., 2001.
Jones, Tobias. The Dark Heart of Italy: Travels through Time and Space across Italy. London: Faber and Faber, 2003.
Leavitt, David. Florence, A Delicate Case. New York: Bloomsbury, 2002.
Lewis, Norman. Naples ’44. London: Palace Athene, 2003.
Lewis, R.W.B. The City of Florence: Historical Vistas & Personal Sightings. New York: Henry Holt & Co., 1995.
Parasecoli, Fabio. Food Culture in Italy. Westport, CT: Greenwood, 2004.
Slow Food Editore. A World of Presidia: Food, Culture & Community. White River Jct. , VT: Chelsea Green, 2005.
RECOMMENDED BOOKS on Italian Food and Wine (for personal reference)
Anderson, Burton. Treasures of the Italian Table: Italy’s Celebrated Foods and the Artisans Who Make Them. New York: William Morrow, 1994.
Andrews, Colman. Flavors of the Riviera: Discovering Real Mediterranean Cooking. New York: Bantam, 1996.
Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well. Trans. Murtha Baca. Toronto: U. of Toronto P., 2004.
Bastianich, Joseph and David Lynch. Vino Italiano: The Regional Wines of Italy. New York: Clarkson Potter, 2002.
David, Elizabeth. Italian Food. London: Penguin, 1989 (1954).
Field, Carol. Celebrating Italy. New York: William Morrow, 1990.
Gray, Patience. Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, The Cyclades, and Apulia. New York: Harper & Row, 1987.
Jenkins, Nancy Harmon. Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside. New York: Broadway, 1998.
Kaspar, Lynne Rosetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. New York: William Morrow, 1992.
Lanza, Anna Tasca. The Heart of Sicily: Recipes and Reminiscences of Regaleali, A Country Estate. Woodbury, CT: Ici La Press, 1993.
Negrin, Micol. Rustico: Regional Italian Country Cooking. New York: Clarkson Potter, 2002.
Plotkin, Fred. La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia. New York: Broadway, 2001.
Roden, Claudia. The Food of Italy, Region by Region. London: Vintage, 1999 (1989).
Root, Waverley. The Food of Italy. New York: Vintage, 1992 (1971).
Tornabene Wanda and Giovanna, with Carolyn Carreño. 100 Ways To Be Pasta: Perfect Pasta Recips from Gangivecchio (Sicily). New York: Knopf, 2005.
de Vita, OrettaZanini. The Food of Rome and Lazio: History, Folklore, and Recipes. Trans. Maureen B. Fant. Rome: Alphabyte di Maureen Brown, 1994.
CLASS SCHEDULE
Wednesday, May 28
Arrival Day
Check into Villa Natalia
6:00 p.m. Gather on terrace of Villa Natalia to walk to dinner (about 30 min.)
Wear good walking shoes!
7:30 p.m. Welcome dinner of traditional Tuscan specialties at Osteria Pepo, Via Rosina 6r.
Thursday, May 29
Introductions and Welcome Reception
10:00 -12:00 p.m.: Overview of Course Content, Outline, Grading, and Expectations
Discuss projects and conference. Divide students into two groups. Explain dinner series with guest lecturers
12:00 – 1:30 p.m.: Introduction to Nutrition & Mediterranean Diet
Lecture by Lisa Sasson
1:30-3:00p.m.: Break for lunch and orientation
3:00-5:00 p.m. Student registration and Orientation to dorms and student life, Meet
at Villa Natalia – Blue Room
6:30 p.m. Welcome Dinner at La Pietra
Meet and Greet with La Pietra Summer Program Students
Friday, May 30
Garden Tour and Italian Nutrition: Brain, Nutritional Counseling
10:00 a.m.: Tour: Villa La Pietra: House and Garden
Tours divided by groups (I and II) led by La Pietra staff and docent of the Acton art collection.
Meet outside the main entrance to La Pietra (the house)
11:30-12:30 p.m.: Lesson and Meet Villa Ulivi
Discussion of Research Projects and Techniques for Field Research
Lecture with Lisa Sasson and Sarah DeMott
12:30-2:00p.m.: Lunch
2:00- 3:00p.m.: Food and the Brain: the regulatory mechanisms controlling appetite, hunger and satiety
Lecture by Domenico Pellegrini, MD/Pharmacologist, University of Florence
3:00-4:00 p.m.: The Mediterranean Diet Today; Nutrition Counseling from the Perspective of an Italian Nutritionist
Lecture by Lucia Bacciottini
8:00 p.m. Cooking Flavors of Tuscany at Lisa’s Apartment
A dinner party at Lisa’s apartment. Students interested in cooking will meet at Lisa’s apartment to cook dinner for class- Dinner at 8:00 p.m.
Saturday,May31
From Picnic to Pietra
9:00 a.m.: Market Tour
Group I & II meet on Via deiMacci (outside CaffeCibreo) – great place for coffee but if you sit in or outside café be prepared to pay more!
9:30-11:00 p.m.: Market Tour of San’tAmbrogio Market – purchase your surprise picnic ingredient
12:30- 1:45 p.m.: Market Picnic Lunch
Table outside Villa Ulivi - Discuss market experience
3:00 – 4:00 p.m.: Erica Moretti, Lecture on Italian Family Food Culture
4:00-5:00 p.m.: Erica Moretti, Around the Tuscan Table
Sunday, June 1
Free Day to work on your project
Submission Deadline of project proposal-post on NYU Classes:
Your project title
Project abstract (few sentences)
3 examples of how you plan to do your observational research
Monday, June 2: National Italian Holiday
Radicondoli, Tuscan Hilltop Town
Sustainable Farm Visit and Tuscan Cooking Lesson
*Wear walking shoes for farm and forest.
8:30: Meet at the Bus
8:30-9:30 a.m.: Bus Ride from Florence to Radicondoli
9:30 am: Tour of the Gardens and Property
Discussion about Sustainable Farming
Gather veggies, greens and eggs for our lunch
11:00: Cooking Class for Lunch
Making: Pasta, Torta di Verdura( Vegetable Pie) and Cantucci ( biscotti)
1:00 - 3:00: Lunch
3:00- 4:00 Discussion of Agriturismo, this form of farm tourism in Tuscany
4:00-5:00: Go for a Country Walk &Stretch Out After Lunch
5:30- 7:00: Free Time in Villageof Radicondoli- Tuscan Hilltop Town
7:00: Return to Florence
Tuesday, June 3: History of Italian Food, Wine, Olive Oil Marketing of Chianti Wine
9:30 a.m. An Introduction to Italian Wine and Olive Oil
Lecture and Tasting of wines and Olive Oil by FillipoMangini, Wine Specialist and Journalist
1:00 -3:00: Lunch Break
3-4:00 p.m.: History of Italian Food and Food Culture
Lecture by Fabio Parasecoli, Food Historian
4:30- 5:30 p.m. The Business Aspect of Wine: Marketing Strategies and Importing and
Exporting of Wine
Lecture by Diletta Frescobaldi
Wednesday, June 4: Field Trip to Wine Country – Greve and Chianti (Verrazzano Winery)
*Wear comfortable walking shoes.
8:30 a.m.: Bus departure from outside Villa Natalia-
9:30 - 10a.m.: Free time in the main square of Greve in Chianti (a Slow City).
Don’t miss the historic Falorni butcher shop.
11:00 a.m.:Verrazzano Winery
Tour of the winery and tasting led by Gino Rosi followed by lunch of local specialties.
Winery Lunch at Verrazzano
2:00 p.m.: Possible Walking Tour in Tuscany
Thursday, June 5: Visit to Public School and Large Scale Food Producer
Tour of Public School Food Program and SIAF at Bagno a Ripoli- large scale food producer of prepared foods. They follow principles of 0 KM and Slow Food. They prepare meals for hospitals and schools.
8:00 a.m.: Bus
9:00-11:30a.m.: Signora Bucelli - Town Nutritionist
Tour a School Cafeteria and Speak with Staff
Visit a School Cafeteria, classroom and tour school garden
12:00p.m.:TourSIAF Facility
1:00p.m.: Lunch at SIAF with the Mayor
2:30p.m.: Talk led by the director of SIAF, Antonio Ciampi
4:00p.m.: Return to La Pietra
6:30p.m.:Valentina's Farm Dinner–TBA
Friday, June 6
Research Day for Field Work
Free day to work on research projects
Saturday, June 7
Travel to Rome
7:45a.m.: Meet at Florence Train Station (S. Maria Novella) to Rome
8:14am:Train # 9505 to Rome
10:00a.m.: Arrive in Rome (Roma Termini Station)
10:30a.m.: Check into Hotel Diana
Via Principe Amedeo, 4 00185 Roma
Phone: +39.06.478681
11:30 a.m.: Afternoon and evening free
7:30 p.m.:Aperitivo at sunset at Maureen Fant’s roof top terrace (overlooks The Coliseum)
Address: via dei SS. Quattro 42
Sunday, June 8
Cuisine and Wine of Ancient and Contemporary Rome
Gusto Lab Institute at Via Giulia, 130
9:45 a.m.: Meet outside Gusto Lab
10.00 a.m.: Food in Ancient Rome: Archaeology and Gastronomy and Contemporary Roman Cuisine
Lecture by Maureen Fant, Roman Food Expert, Archaeologist, and Historian
11:15 a.m.:Carbohydrates, Obesity, and Italian Food Culture
Lecture by Vincenzo Bacci MD, Endocrinologist
12:15- 1:45 p.m.: Lunch- on your own
2:00-4:30p.m.: Gelato Production, Food Specialties of Rome
Production of gelato - lesson with machinery
Visit 2 gelato shops (organic - historical)
Meeting with the owner and marketing manager
4:30 p.m.: On Your Own to Explore Rome
Monday, June 9
Pulgia/ Southern Italy and the Mediterranean Diet
*Pulgiais an Italian geographical region. It is on the east coast of southern Italy.
*Altamura, is a city known for its particular quality of bread called Pane diAltamura, which is sold in numerous otherItaliancities.
6:45 a.m.: Meeting for Departure
7:00 a.m.:Bus Departs for Pulgia
12:30 –2:00p.m.:Altamura – Visit Panificio (Bakery) – tastings at bakery– D.O.P./Slow Food
2:00 – 4:00p.m.:Wine Production visit and tasting
6:00 p.m.: Arrive in Taranto ( beautiful seaside town in Puglia) - check in Hotel
6:30- 10:30p.m.:Boat Tour MusselHarvesting with Biologists followed by dinner
Tuesday, June 10
Ostuni is an enchanted white city and the jewel of Pulgia
8:00a.m.: Breakfast and checkout
9:00-10:00a.m.: Meeting with Cibus and Culture Nutrition Association- a discussion on “Obesity
Southern Italy”
10:15-11:30a.m.: Extra Virgin Olive Oil Visit and Tasting
11:30 – 1:30 p.m.:Arrival in Ostuni, Small Seaside Village
12:00 – 1:30p.m.: Free Time & LunchOn Your Own in the City
2:00-4:00p.m.:Free Time & Lunch On Your Own on the Beach
5:00p.m.: Check in Hotel Masseria
5:30 p.m.: Cooking Class Making Orecchietta Pasta & Dinner
Wednesday, June 11
Pulgia/Florence
8:30 a.m.: Breakfast and Check Out from Hotel
9:30a.m.: Masseria Organic Farm Specializing in Tomato and Eggplant Cultivation
11:30p.m.: Bus Departure Back to Florence
Lunch Stop at AutoGrill
11:00 p.m.: Estimated Arrival in Florence
Thursday, June 12
2:00p.m.: La Pietra Student Conference on the Mediterranean Diet
Possibly in conference room in Villa Sassetti
Presentations by NYU Student in Program- details below
7:30 p.m.: (optional): Farewell dinner
Friday, June 13
Departure
Check-out from La Pietra by 12 Noon
THE OBSERVATION/RESEARCH PROJECT
Our goal, while you are in Italy, is to expose you to as many different aspects of Italian food and nutrition culture as three week’s time will allow. It is our hope that at the end, you will not only gain insight into Italian culture, but that your experiences will also give you new insights into your culture back home in the U.S. While the philosophy behind our syllabus is generalist in nature, we do want each of you to become a specialist in at least one aspect of food and/or nutrition culture.
There isn’t much point to being in Italy and being stuck in front of a computer or with your head buried in a book. You have to get out there and experience and observe a different culture in order to really understand anything about it. To this end we have created a project that includes an observation/research component in Italy, and a similar component and paper back in the U.S.
On the first day of classes (5/29) you will be asked to choose a food- or nutrition-related topic that will draw on your personal and scholarly interests. The options for topics are unlimited, but they should adhere to the following parameters:
1.The topic you choose must be a bona fide topic of cultural interest that pertains to food or nutrition and that has been studied or written about to some extent.
2.The topic should be approachable both from an Italian and an American perspective, i.e., you will have to find evidence/data and information in both countries.
3.The topic should contain a historical or at least a temporal element, i.e., there should be some way to trace changes over time.
4.There should also be an experiential component, which will not only help keep your interests focused, but will also make your writing more engaging.
5. The topic should allow for some creative conceptualization and interpretation to give your finished project some color and interest.
You should have a good idea about what you want to study before you get to Italy. And you should do some preliminary research before you get there so you don’t have to waste any time floundering about. Here are some suggestions for topics:
Coffeehouse culture
Emigrant Food Patterns
Food Biotechnology
Food Advertising to Children
Representation of women’s bodies in food advertisements
Tableware/table settings
What makes a meal in Italy?
Mealtimes/meal patterns/snacking
Restaurant decorum
Vegetarianism
Functional foods in the marketplace
Health claims and product labeling
Vegetables, Italian-style
Home meal replacement
Convenience foods
Roadside food
The culture of professional cooking
The larder
Service and servitude
“Family meal” in the restaurant setting
Fats
Cultural representations of food’s relationship to disease
Food as a metaphor for the Italian lifestyle
Slow Food Movement
Sustainable Eating, Food and the Environment
Food portrayal in film and other pop culture
Italian attitudes about food
Supplements
Sustainability in farming, food production, etc
Obesity: Is it an issue?
Wine culture
Wine Tourism
Wine and alcoholism
Over the course of three weeks you should observe and investigate various angles of your topic, keeping a notebook of observations and insights. (Taking photographs will also help.) Be creative. Hang out in coffee shops, flip through magazines, take photos of billboards, walk through grocery stores, watch t.v. with the sound off, look at paintings and look at people looking at paintings, talk to fellow students about their experiences, etc.
Upon your return to the United States, you should carry out a similar observational exercise on the same topic. Look for similarities and differences between the two countries in cultural representations. Make notes and take pictures again to jog your memory when you go to write up your paper. (You will have to turn in your notebooks, photographs, etc., along with your paper.)
The final paper should compare and contrast your observations in Italy and the United States. It should include some sort of sociocultural discussion of what might account for the differences and similarities. The best papers will weave description, history, and theory into a tight, creative, and informative representation of this important cultural aspect of food and/or nutrition. Remember that the goal here is to produce a paper that could only have been written after having done on-the-ground research in Italy, keeping in mind that the paper has to be clear enough so that someone who didn’t go to Italy will understand your main points. You need to use peer reviewed journals, books, to support your research. All your sources should be documented in the paper.