Food in Italian History, Society, and Art (ROME 235)
In this course we will examine the relationship between food and culture in Italy from the Romans to the present. Topics include the roles of food in trade, belief systems, and the arts; regional differences; and the language of food. The seminar is supplemented by fieldwork in Rome.Enrollment is limited to 20 students.
Valentina Dorato (1 course credit = 3 semester hours)
Note: The texts for ROME 235 are in English. Students may count ROME 235 for credit in the Italian major at Trinity College by substituting readings and assignments in Italian under the instructor’s supervision.
