One week of field learning with focus on Italian culture: Students may continue with the below Florence-only Cultural Introduction to Italy course for a total of 6 credits.
The culinary history of Italy established a reputation more than 2, years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook Apiciuswhich dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions.
Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle.
Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas. Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal.
In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world.
Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles. Coastal regions are known for their developments in delicious fish and seafood dishes.
For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily another island regiona great deal of the cooking drew heavily from North African influences.
An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata. As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times.
It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.
Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.
For more interesting food facts and great meal ideas and a free menu planning report visit http:Italian Culture: An introduction Italian culture at the Heart of the World Although it lacks a large amount of political power, culturally Italy is much more prominent, and its art & architecture, literature, music, cinema, fashion, and food permeate western culture.
experience the joyof italian cuisine.. The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food.
The culture of Canada embodies the artistic, culinary, literary, humour, musical, political and social elements that are representative of Canada and Canadians.
Throughout Canada's history, its culture has been influenced by European culture and traditions, especially British and French, and by its own indigenous cultures.
Over time, elements . “Eating fast is not at all part of our culture,” says Marco Bolasco, editorial director of Slow Food and an Italian food expert. Our meals are relaxed, even during lunch break.” Food in Italy is love, then nutrition, then history, then pleasure, he says.
Ms. Adventures in Italy. My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso. In 43 lectures, Dr.
Vida Hull offers an introduction to the art of the Italian iridis-photo-restoration.com with slides of great paintings, the lectures (all streamable above or available individually here), cover painters like Masaccio and Botticelli, Titian, da Vinci, Raphael, Michelangelo and more.
Hull, who taught the course at East Tennessee .