Food Cultures of the Mediterranean World
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Level: Undergraduate
Division: The New School for Public Engagement
School: Bachelor's Program for Adults and Transfer Students
Department: Food Studies
Course Number: NFDS 3400
Course Format: Lecture
Location: NYC campus
Permission Required: No
  • Cultural Studies
  • Food Studies
Students learn about Mediterranean food traditions and culture, particularly those of Italy and southern France, from historical, political, and economic as well as culinary perspectives. The class explores the historical development and contemporary worldwide diffusion of the Mediterranean diet; regional food production and distribution; dishes and ingredients; and changing patterns of food consumption, their connections with tradition, and the impact of globalization. Note: This course is available in an intensive multilingual format, with additional sessions conducted in French or Italian. The French version is listed in this catalog as NFRN3737 and the Italian version as NITL3737. The foreign language modules are for high-intermediate-level language students and are conducted entirely in the designated language.
Course Open to: Degree Students