| Course Title: Italian Food Culture Between Tradition and Modern Business |
| Start Date: 09/04/2019 End Date: 12/17/2019 |
| Term: Fall Semester 2019 |
| Description: Food is essential for Italian family and society, and the food industry is an important part of the Italian economy. Starting with Carlo Petrini's Italian Slow Food revolution, we will explore and analyze the strong relationship between food, culture and business in modern Italian society. We will read and discuss literary and historical texts, films, and, of course, cookbooks. Taught in English. |
| Distribution(s): NO - Meets No Distrib. Rqmt , FY - First-Year Seminar , WI - Writing-Intensive |
| Academic Level Of Course: Undergraduate | Credits:4.00 |
| Faculty | Phone | Email address |
| Ombretta Frau | 413-538-2581 | ofrau@mtholyoke.edu |
| Meeting Dates | Method | Meeting days | Meeting times | Building name | Room | Frequency |
| 09/04/2019 - 12/17/2019 | Seminar | Tuesday and Thursday | 11:30AM - 12:45PM | REES - Reese | 324 | Weekly |
| Requisite Courses | ||
| None |
| Comments |
| Additional Comments |
| Course Tags | ||
| FYSEM0001 | First-Year Seminar | This is a First-Year Seminar. |
| NXMAP0001 | NXMAP: Nexus in Museums, Archives, and Public History | This course is approved for the Museums, Archives, and Public History Nexus track. |
| Cross-listed Sections |
| None |
| Course Availability | ||||
| Section status: Closed | Capacity: 15 | Enrollment: 15 | Available: 0 | Waitlist: 0 |
BOOK INFORMATION
| Book List | Required | Publisher Full Price |
| To be determined. |
| Additional Book Comments |
| This is NOT the complete book list for this class. |