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Course Description for the Spring 2011 semester

ITAL 597R - History of Italian Gastronomy, 3 cr.
Course taught in Italian.

Open to advanced undergraduate and graduate students. The course provides an overview of the development of Italian cuisine and dominant tastes from the Middle Ages to the late 19th century, tracing the origins of modern Italian culinary tradition as we know it today. Through the analysis of original cookery manuals, we will explore ingredients, recipes and menus of the medieval banquet and its importance as a social event, its transformation through the Renaissance and the culinary revolution of the 18th century, leading to the creation of the new cuisine of the upcoming middle class of modern-day Italy.