December 17, 2013



Italia in Bocca: The Culinary History of Italy

By Christopher Renner

Next semester the Italian program at K-State will offer an exciting look into the world of Italian food.   ITAL 520, Italian in Boccia, will combine Italian language content for the culinary arts, historical reflection and practical application to explore culinary traditions of Italy and their impact on contemporary diets in the United States and across the globe.

This three-hour course will meet on Tuesdays and Thursdays from 3:55-5:10 p.m., with a lab every other Thursday that will last until around 7:30 p.m. Students will write three papers and will be graded on their culinary productions. The course will be conducted in Italian and English.  Non-Italian students will have to learn basic Italian vocabulary for food and some cooking terminology.

Course textbooks include: John Dickie, 2008, "Delizia! The Epic history of Italians and Their Food" by Free Press; Elena Kostioukovitch, (2006), "Why Italians Love to Talk about Food" by Farrar, Straus and Giroux; and a choice of either the historical cookbook: Artusi, Pellegrino et al, 2003, "Science in the Kitchen and the Art of Eating Well" from University of Toronto Press, or "The Silver Spoon."

Enrollment is limited to 10 students, at this time a few places are still available.  Enrollment requires instructor permission and at least junior-class standing.  For more information contact: Christopher Renner at <renner@ksu.edu>.