Description: Lecture, three hours. Enforced requisite: course 100. Taught in Italian. Profile of Italian history and culture through analysis of gastronomic documents, food traditions, and literary and visual works. Emphasis on late Middle Ages, Renaissance, and Risorgimento, or modern and contemporary movements such as "Cucina futurista" and slow food. Examination of relation of Italian traditions of food and eating with health, body, gender, community, politics, biodiversity, and environment. P/NP or letter grading.

Units: 4.0