Spring Quarter
| Dept | Course No and Title | Instructor |
|---|---|---|
| ITALIAN (S24) | 1C FUNDAMENTALS | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 1C FUNDAMENTALS | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 1C FUNDAMENTALS | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 1BC INTENSIVE FUND ITAL | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 1BCSP ACCELERATED ITALIAN | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 2C INTERMEDIATE | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 2C INTERMEDIATE | DI MAIO, F. |
| No detailed description available. | ||
| ITALIAN (S24) | 50 ITALIAN FOOD | DI MAIO, F. |
| Italian Culture - Food The idea of Italy is inextricably tied to great food. And food has always been an essential element of Italian culture. This course will focus on how food shaped and continues to shape Italian culture and identity. In particular, the course will explore the historical, economic and social factors that are “inside” the most traditional Italian dishes. In so doing, the course will de-construct the Italian meal, trying to shed light on the relations between origins and identities. Sources considered are: family memoirs and cookbooks; political programs; food representations in the arts (paintings, music, literature and cinema.) The course will also look at Italian American cuisine and its key role in shaping hybrid identities in the new world. Offered in English. No knowledge of Italian is required. Fulfills GE IV and VIII. Instructor: Dr. Fabrizio Di Maio | ||
| ITALIAN (S24) | 199 INDEPENDENT STUDY | SHEMEK, D. |
| No detailed description available. | ||