Identità e cucina: Food in Italian Regional Cultures (ITA4216.01)

Barbara Alfano

In Italy, regional cuisine is an essential component of local identities and a crucial element to understand diversity in the national context. This course focuses on the food practices and typical dishes of Italian regional cultures as the students advance in the study of the language. This course is offered at the elementary level and conducted in Italian. The class will engage in discourse that moves beyond the sentence level and steps into the linguistic production of abstract thought, with an emphasis on oral communication and paragraph-level writing.

Prerequisites: One semester of Italian at Bennington; or, permission by the instructor. For registration email, or see instructor in Barn 211 M&Th 12:30-1:30pm.
Credits: 4
M/W/Th 8:30-9:50
Maximum Enrollment: 18
Course Frequency: Once a year
This course is categorized as All courses, CAPA, Italian, and tagged , , , , .