In many ways, Italy is a country made of its food in and outside of its national borders. If, after more than one hundred and fifty years from the birth of the nation, Italians are still debating whether or not they can relate to one specific national identity, they have no doubt about this when it comes to the dining table.
In this course, you will learn about Italian food culture, its ingredients and recipes, and its role in the formation of national identity with the help of authentic material: films, documentaries, videos, journal articles, literature, cookbooks. This is an introductory course in Italian, taught entirely in the target language. No previous knowledge of the language is either necessary, or desirable.
By the end of the semester, you will be able to produce simple sentence-level discourse. Emphasis is on oral communication and performance.