Italy's deep-rooted network of local food knowledge is an excellent example for students to understand what food culture is, how food
scenarios changed with industrialization, and how they are evolving further today. This course presents students with the basic tools necessary
for better understanding Italian food culture. Its broad perspective encompasses traditional farming and processing techniques, the industrial
and global food economy and changing consumption habits. Its anthropological approach draws from classical and modern writing. Italy is
world-famous for its produce diversity and vibrant peasant traditions. By exploring the complex set of influences forming the Italian food culture,
students will acquire an analytical approach enabling them to read through the other "foodscapes" that they encounter in their home country or
abroad, and eventually choose, value and embrace career paths into the food sector. Even apparently simple, everyday food staples contain
layers of significance connecting to the following topics: the peculiar man-nature relationship needed for their production; preserving and
cooking techniques; the influences from foreign cooking philosophies and/or crops; the pressure of the global market; and the type of
socialization involved during the meal.