COURSE DETAIL
In the last twenty years, historians have turned with ever more urgency to food as a key for understanding culture. Italy is particularly interesting in this respect. Food is one of the pillars of modern Italian identities: the result, in part, of a conservative and resilient society and, in part, of the vagaries of Italian community life since the 1850s. Many Italian ‘staples’ from pasta to olive oil, from ice-cream to wine, from pizza to risotto also have instructive back-stories that offer insights into Italian culture and Italian history. The course has two aims: first, to achieve a proper understanding of the last two centuries of Italian (food) history – the period of ‘unity in diversity’ with a particular focus on the pre-Second-World-war period; and second, to get a handle on contemporary food culture. The course will employ both a historical and an ethnographic approach. Most weeks will have one lecture and one seminar and most readings will come from two books: one sociological and one historical. There will be between 500 and 600 pages of reading over the semester. There will be a number of tastings.