FLORENCE UNIVERSITY OF THE ARTS APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY

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1 SYLLABUS Rev RMD PALAZZI - FLORENCE ASSOCIATION FOR INTERNATIONAL EDUCATION FLORENCE UNIVERSITY OF THE ARTS APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF FOOD, FAMILY AND CONSUMER SCIENCE COURSE TITLE: MEAL PLANNING AND MEAL MANAGEMENT IN THE ITALIAN FAMILY COURSE CODE: FW FS IF 330 SECTION: 301 JANUARY semester credits (45 lecture hours+60 hours of workshop+fieldtrips+ meal preparation with Italian Families) Class ings: Monday through Fridays 12:00-2:30 Instructor: C. Ricci Instructor Availability: Please schedule an appointment before or after class. Contact: cecilia@apicius.it 1. COURSE DESCRIPTION Understanding the meaning of food in Italian family meals. The course examines the development, structure, and maintenance of the Italian family through history. Evaluation of different regional meals and examples of Southern, Central and Northern family dishes will be prepared during workshops. We will also compare and examine various social issues associated with the study of Italian families. Students will be accommodated with Italian families for the whole program and they will take part in preparing 9 meals with the family throughout the semester. 2. OBJECTIVE Students are required to write a journal of their experience with the Italian Family. Students are required to collect recipes, observe the family dynamics and write a recipe book as your final project. Recipes must be typed and organized with an introduction on the ingredients and preparation. The book must have an introduction based on the workshops and meals with the family. The final exam will consist in a meal preparation and recipe book presentation to the hosting family. 3. REQUIREMENTS No particular prerequisites; basic cooking skills and attitude advisable.

2 4. TEACHING METHOD The course consists of lectures, workshops, tastings, fieldtrips, guest lectures, audiovisual material. Each class includes a hands-on cooking session. While in Italy you will examine food, wine, nutrition and tradition from historical, political, economic, cultural and mostly, culinary perspectives. Specific food products, both artisanal and mass-produced, will be tasted and discussed. The goal is to use Italy as a case study, in order to both experience a separate and distinct nutrition culture, and to provide a window of understanding into your own. 5. TEXT BOOK AND ACADEMIC RESOURCES COURSE TEXT BOOK Carole M. Counihan, Around the Tuscan Table, Routledge NY Selected chapters and paragraphs will be taken from the cited book; other hand-outs will be added in class by the teacher. FURTHER SUGGESTED READINGS: (Books listed below are available at the school library, Via de Macci 85 red). David Elizabeth, Child Julia, Italian Food Field C., Celebrating Italy. Harper Perennial, N.Y Pray Bober P., Art, Culture and Cuisine: Ancient and Medieval Gastronomy Roden C., The food of Italy. Vintage, London 1989 Strong R., Feast-A History of Grand Eating Flandrin J. L., Montanari M., Food-A Culinary History from Antiquity to the Present Capatti A., Montanari M., Italian Cuisine, Columbia University Press, N.Y Anderson B., Wines of Italy Piras C., Culinaria Italy, Ullmann 2007 Plotkin F., Italy for the Gourmet Traveler, Kyle Cathie 2006 Ganugi G., Cheese, Mc Rae Books 2001 Bardi C., Deli Meats, Mc Rae Books 2002 F. Ungaro, Pasta, Mc Rae Books 2003 L. Romanelli, G. Ganugi, Olive Oil, Mc Rae Books 2001 Barzini, The Italians, A Full-Lenght Portrait Featuring Their Manners and Morals, NY, 2005 Mignone, Italy Today: Facing The Challenges of the New Millennium, 2008 Artusi Pellegrino, Science in the Kitchen and the Art of Eating Well, NY, 1997 (1891). Each student must provide the text book for the successful completion of the course. All classes are to be completed by reading assignments at home. material, handouts and notes will be eventually distributed to the students during the semester. LIBRARIES IN FLORENCE Students have access to the two school libraries at Apicius International School of Hospitality and Florence University of the Arts:

3 Apicius: The Apicius library is located on the 1st floor of the annex at GANZO in via dei Macci 85r. (Monday to Friday from 12:00-6:00pm) Florence University of the Arts: The FUA library is located on the first floor of Via Magliabechi 1. Please consult the posted course schedules for official opening times. Please note that both libraries are consultation only and thus it is not possible to remove texts. It is possible to make photocopies (fee-based). Students are encouraged to take advantage of Florence s libraries and research centers: Biblioteca Palagio di Parte Guelfa Located in Piazzetta di Parte Guelfa between Pza della Repubblica and Ponte Vecchio. Telephone: The library is open Monday thru Saturday. This library is open until 10:00pm during weekdays. Biblioteca delle Oblate Located in via dell'oriuolo 26 (across the street from SQUOLA Center for Contemporary Italian Studies) Telephone: Please consult the website for current opening times under orario. The Harold Acton Library at the British Institute of Florence Address: Lungarno Guicciardini 9. For opening times and student membership information: is a fee-based membership library. 6. COURSE SITE VISITS AND FIELDTRIPS Visits to a local market and a gastronomic walking tour are scheduled. 7. COURSE MATERIALS Students are expected to wear the apron provided by the school. 8. ADDITIONAL FEES: - 9. EVALUATION GRADING SYSTEM Final Grade Breakdown 20% Attendance 20% Class Participation Assignments 30% Final Written Exam 30% Final Project: Recipe Book Presentation Please note that a detailed explanation of the above is found in Section 11 (Assignments, Term Papers and Exams).

4 Grading Scale A = % A - = 92 90% B+ = 89 87% B = 86 83% B- = 82 80% C+ = 79 77% C = 76 73% C- = 72 70% D = 69 60% F = 59 0% 10. ATTENDANCE PARTICIPATION Institutional Attendance Policy: Academic integrity and mutual respect between instructor and student are central to a positive and productive learning experience. This belief is reflected in the attendance policy. Attendance will be taken at the start of every class. Attendance is mandatory for all class meetings. Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an absence. Travel (or delays due to travel) is NEVER an excuse for absence from class. Participation: A positive grade in participation will be the result of cooperation during group work, being responsible in class, taking care of working table, respect of kitchen rules and completion of homework assignments. 11. ASSIGNMENTS, TERM PAPERS AND EXAMS Note: the date and time of the exams cannot be changed for any reason The final exam consists both on a written test and on a presentation of the final project to the teacher: A recipe collection inspired to the family experience. The written test consists of short answer questions and one/two essay questions. For the PAPER: The paper should be 6 pages long including bibliography and sources. The title for the Paper / Project will be assigned by the professor. Material for research will be available at Apicius library. Length requirement for paper: 6 pages typed ( double spaced). Please make sure that the Paper includes a bibliography. 12. LESSON PLAN 12. LESSON PLAN Lesson 1 Date Friday January 4

5 Introduction and course overview: introduction to the syllabus and used materials; information on assignments and exams. Assignme nts What is the relationship between food and culture? Definition of basic terms: food, diet, food ways, culinary behavior, cuisine. Overview of the course, basic sanitation requirements, an introduction to recipes and readings The Italian Gastronomy, Followed by a wide tasting of products: Balsamic Vinegar, Honey, Cured Meat, Cheeses Basic knife skills Recipe course pack: chapter 1 Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg.9 Preface: l Arte della Cucina Itaiana Feast-A history of Grand Eating by R. Strong (pag ). Food-A Culinary History from Antiquity to the Present by J.-L. Flandrin-M. Montanari (pag , pag ). Feast-A history of Grand Eating by R. Strong (pag , pag ). Lesson 2 Date Monday January 7 Food in History: Part I. Assignme nts Brief historic introduction to the evolution of the Italian cuisine from its origin to the nowadays cuisine. Focus on the Renaissance Cuisine in Tuscany. Understand the historic back round behind the most traditional recipes of the Italian Cuisine Cooking skill: From the Renaissance white sauce to nowadays bechamelle Recipes: Crespelle alla Fiorentina. Recipe course pack: chapter 2, Food in History Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 228, pg.292, 294, pg.306, pg.379

6 Feast-A history of Grand Eating by R. Strong (pag ). Food-A Culinary History from Antiquity to the Present by J.-L. Flandrin-M. Montanari (pag , pag ). Feast-A history of Grand Eating by R. Strong (pag , pag ). Lesson 3 Date Tuesday January 8 Italian Gastronomy: a pick of typical Tuscan food. Gastronomic Walking tour. Guided tour through the typical stores of the town where the most import delicatessen are shown. Tasting of some products: Trippa Lampredotto Tortina di semolina coffee Ice-cream Forno (focacce) Hot chocolate (tour is subject to change). : Local markets. Farmers' markets. Fresh Products and seasonability. Visit at the Central Market-S. Lorenzo market The visit will guide the students to have a deeper understanding of the Italian products. Learn how to select the product depending the seasonality, how they are preserved, quality. N/A Due Browse this site Paper topic Lesson 4 Date Wednesday January 9 Food in History: Part II. A more Contemporary view of the Italian Cuisine passing trough the evolution of the Italian cuisine during the XVIII-XIX centuries. Agricultural and Technological Revolutions. Modernization: food Distribution.

7 Assignmen ts The art of eating well: Slow Food Vs Fast Food Understand the historic back round behind the most traditional recipes of the Italian Cuisine Cooking skill: learning how to prepare and display finger food. Recipes: Cecina al Rosmarino e/o Pepe Nero; Coccole Recipe course pack: chapter 2, Food in History, chapter 3, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg.9, pg.38, pg.102, 104, pg. 228, pg.292, 294, pg.306, pg.379 Historical stores in Florence: Slow Food Toscana Slow Food Firenze Lesson 5 Date Thursday January 10 Assignme nts Italian Festivities: Their origin Mingling sacred and profane. The Race of Candles in Gubbio. Understand the most important Festivities in Italy in terms of culinary traditions Understand the difference between the main Italian Festivities Recipes: Zuppa di Farro e/o di Verdura Recipe course pack: chapter 3, Italian Festivities Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 40, pg. 98, pg.244 C. Field, Celebrating Italy, A World hug with Banners, p. 3-13, Corsa dei Ceri, p Assignment: Find out about another Italian Folklore event.

8 Lesson 6 Date Friday January 11 Objectice Assignme nts Italian Regional Cuisine. Northern Italy: Tasting of Northern Italian products. Focus on the region of Lombardy. Understand the Italian Regional Gastronomic identity and seasonality of its igredients. Cooking skill: The 5 phases for a successful risotto. Recipes: FALL RECIPE: Ossobuco alla Milanese (shin of veal Milanese style), Risotto allo zafferano (Risotto with saffron) SPRING, SUMMER RECIPE: Risotto agli asparagi (risotto with asparagus) e Cotoletta alla milanese (veal chops Milanese style) Recipe course pack: chapter 4, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 10, 30, 64, , 120, 136 C. Roden, The food of Italy, p Lesson 7 Date Monday January 14 Italian Regional Cuisine: North-Central Italy: Focus on Emilia Romagna; Italian speciality products: Pasta, Fresh Egg Pasta Dry Understand the Italian Regional Gastronomic identity and seasonality of its igredients Understand pasta in terms of its classification, shape, size, water content. Nutritional value.

9 Assignme nts Cooking skill: Learn how to make Fresh Egg pasta Recipes: Tagliatelle with Ragù sauce Recipe course pack: chapter 3, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg , 218, 252, 270, 288 F. Ungaro, Pasta, p Lesson 8 Date Tuesday January 15 Assignment s Italian Regional Cuisine. Central Italy:Tasting of Central Italian products. Focus on the region of Tuscany. Understand the Italian Regional Gastronomic identity and seasonality of its igredients Recipes: Pappa al pomodoro, Cantuccini di Prato (Almond Biscuits) Recipe course pack: chapter 4, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 184, , 252, 270, 288 C. Roden, The food of Italy, p Piramide alimentare toscana and lists of Tuscan products: Tuscany intro: Lesson 9 Date Wednesday January 16 Italian Regional Cuisine. Southern Italy: Foreign influences,

10 Assignment s Tasting of Southern Italian products. The region of Sicily, focus on Palermo Understand the Italian Regional Gastronomic identity and seasonality of its igredients Cooking skill: Learn the use of cheese to stuff dessert. Recipes: Pasta alla Norma Cannoli Siciliani. Recipe course pack: chapter 4, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 316, 334, 358, 380, 398, , 454 C. Roden, The food of Italy, p Lesson 10 Date Thursday January 17 Assignment s History of Italian speciality products: Olive Oil: History and use of Olive Oil in cooking; How it is produced; Olive Oil s classification: Virgin Olive Oil, Extra-virgin Olive Oil. Be familiar with the Olive Oil production process, its classification and different origins. Understand how to properly read an Olive Oil label Understand how to taste Olive Oil. Recipes: Fettunta, Crostone con Fagioli Cannellini + Olive Oil Tasting. Recipe course pack: chapter 4, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 172, , 283, 369, L. Romanelli, G. Ganugi, Olive Oil, p

11 Lesson 11 Date Friday January 18 Assignmen ts History of Italian speciality products: Cheese: History and uses in cooking; How it is produced; Classification of it: Hard Soft Cheeses. Cheese Tastings. Understand the importance of cheeses in terms of nutritional values, and different origins Cooking Skill: proper preparation using raw eggs. Recipes: Parmigiana di melanzane Tiramisù. Recipe course pack: chapter 4, Recipes Course textbook: Piras C., Culinaria Italy, Ullmann, 2008; pg. 96, 140, 141, 198, 234, 280, 464 G. Ganugi, Cheese, p Lesson 12 Date Monday January 21 Final Exam: Written Test Practical Test REQUIRED TO SCHEDULE 9 TOTAL WORKSHOPS AT HOME WITH THE HOSTING FAMILY (MON., TUE., WED.) Lesson Monday Jan 7 Introduction and course overview; introduction to the class, syllabus and used materials; information on assignments and exams. Food in History The Family

12 : Social functions of food; Food in religion and ritual, class, status and food; Food as an expression of a community, food as a communicative system. Lesson 2 Lesson 3 Lesson 4 Lesson 5 Wed Jan 9 Fri Jan 11 Mon Jan 14 Wed Jan 16 The Italian Family, part. I : Dynamics, Relations, Role of Meals. Roosts of Florentine food, Family and Gender. The Italian Menù : Breakfast, Lunch Dinner, an important heritage left by the Romans. Differences, and similarities acquired through the centuries. Planning Meals for the Family : Planning meals for the Family keeping in mind the needs of individual members; including children. Final review. Workshop in class: Final recipe revision, meal budgeting, grocery list, meal organization. Week 6 Fri Jan 18 FINAL PRESENTATION OF THE BOOK PROJECT.