Study Gastronomy Italy

Gastronomic Culture | Gastronomic Library | Italian recipes

Storia dell'alimentazioneFood Culture

Section 9 contains all of the publications dedicated more specifically to cultural issues and containing more historic information than your average cookbook.

This section includes a wide range of books that vary in subject from food culture and nutritional history, to single ingredients, regional Italian cuisines, and domestic customs and culture. In this section of the library, history, literature, music, cinema, brotherhood and popular traditions come together to form a world of their own.

The History of Food and Diet

This subsection includes over a hundred books that form the guidelines to understanding gastronomic culture in a wider context. There are the fundamental histories like La fame e l'abbondanza, or “Hunger and Plenty, ” by Massimo Montanari (Laterza, 1993); Storia e geografia dell'alimentazione, or “History and Geography of Diet, ” by Montanari–Sabban (UTET 1996); Storia dell'alimentazione, or “History of Diet, ” by Flandrin–Montanari (Laterza, 1997); and even the “Food & Diet” volume of the monumental Storia d’Italia, “History or Italy, ” book series published by Einaudi (1998).

Il romanzo della grande cucina italianaQuestions of economics as they are tied to feeding oneself are addressed in Alimentazione e nutrizione nei sec. XIII–XVIII, “Diet and Nutrition in the 13th to 18th Centuries, ”by the “F. Datini” Institute of Prato (Le Monnier, 1997), while an anthropological approach can be found in La terra e la luna: alimentazione, folclore e società, “The Earth and The Moon: nutrition, folklore and society, ” by Piero Camporesi (Il Saggiatore, 1989). Also look for Onnivoro, “Omnivore, ” by Claude Fischler (Mondadori, 1992), Il crudo e il cotto, “Raw and Cooked, ” by Claude Levi–Strauss (Net, 2004) and Le cucine del mondo, “World Cuisines, ” by Christian Boudan (Donzelli, 2005).

Piaceri della tavola: contributo alla storia della cucina e della mensa I musei da mangiare e da bere De gustibus An account of his excellence Roger Earl of Castelmaine's Embassy
University of California Press Tastes and Temptations: Food and Art in Renaissance Italy (California Studies in Food and Culture)
Book (University of California Press)

If its an English School You May Be OK

by Spagetti343

If your course of study is in english you may be okay but if its in Italian you better get your head in the language books today.
Be mindful the culture of learning will be different as well. The school may have lecture sessions and separate tutor sessions rathere than a traditional "American" style class.
Rome and the norther parts of Italy are neopolitan so you can get by with speaking english. The south (South of Rome) can is a little more difficult but its still not impossible to live there with limited Italian.
I wouldn't wast your money if your course of study is in Italian and are expected to be fluent in a few months

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Windows to the Shore's soul  — New Zealand Herald
A mature western hedge of bay trees near the garden's front entrance is a reminder of a favourite Italian cooking school Julie attended. Changing the large stairwell's windows from orangey-brown to clear glass flooded it with light.

Upcoming classes, lectures in Erie region  — GoErie.com
Italian cooking school: Tuesday, May 13, 6:30 p.m.; with Scott Schillinger; topic is sauce with meatballs and antipasto. Cost: $55; $45 members. Sally Carlow Kohler lecture series: Last Wednesday of every month; Watson-Curtze Mansion, 356 W. Sixth St.

AltaMira Press Three World Cuisines: Italian, Mexican, Chinese (Rowman & Littlefield Studies in Food and Gastronomy)
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Palgrave Macmillan How Italian Food Conquered the World
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Living Language The Living Language Non-Connoisseur's Menu Guide: to Ordering and Enjoying French, Italian, Latin American and Spanish Cuisine (LL NonConnoisseur Menu Gde(TM))
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