History and Culture of Food in Italy

The History and Culture of Food in Italy
(June 26 – July 7)
A cultural history course.

The deadline for applying for this course is March 15, 2017.

Food production, cooking and eating are a fundamental part of human existence, impacting all aspects of our lives: our body, our culture, and our spiritual life. It is an essential element to be considered by anyone studying history, culture, economics and human evolution.

Taught by Prof. Tommaso Lucchetti, one of the foremost scholars in the field of the culinary history of Italy, this program includes lectures, field trips and experimental cooking workshops. This course should not be considered a “cooking class”.

To find out more about the program and review the syllabus, please visit the WEBSITE.

Courses are open to students from various disciplines, both undergraduate and graduate. All lessons are taught in English.

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