MEDS 225 - Italian Food: Fact and Fiction

Semester Offered: Fall
1 unit(s)

(Same as ITAL 225) How can we define “Italian” cuisine in a country characterized by myriad local culinary traditions? How did eating habits, food knowledge, local pride and storytelling intersect to shape a globally circulating image of Italy as a “food nation”? The course investigates the development of Italian culinary traditions in relation to local, regional, and national identities; the long-standing cultural association of Italy with food, both within the national boundaries and without, particularly in the US; and the representation of food across various media (fiction, cookbooks, documentary and fiction film, television and web series, advertising) since the 19^th century, focusing particularly on key moments of change in the history of the modern nation, such as: the national unification process, the Fascist regime and World War II, the post-war economic miracle, the women’s movement in the 1970s, and immigration in the 21^st century.

We look at the ways in which representations of food in a variety of media construct or challenge specific images of Italy and Italians and consider the problematic notions of authenticity and typicality so frequently applied to certain dishes, ingredients, or culinary habits. We explore the lasting importance of cities in Italian food history, and the nostalgia for the countryside that urban life projected onto food marketing in the late 20^th century. The changing roles of women in relation to food preparation and consumption, as well as to the transmission of knowledge, are central to the course inquiry. The iconic status of Italy as “Slow food nation” on one hand, and the often lamented “foodification” of the country on the other also constitute topics of discussion. Simona Bondavalli.

Two 75-minute periods.

Course Format: CLS