Explore Italy and the Mediterranean diet, one of the healthiest diet patterns in the world. We will examine food and nutrition from historical, journalistic, political, health, agricultural, cultural, and culinary perspectives. This class will include a range of experiences for exploring and writing about food in this context:
Participate in interactive cooking classes and wine classes from a culinary school in Florence. Take virtual tours of Pompeii, gelato producers, wineries, La Pietra, marketplaces, artisanal cheese producers, and ancient grain farms. Read and discuss a range of the best food writing on the topic, and learn from expert guest speakers from Italy and the US such as renowned archeologists, food writers, journalists, cookbook authors, restaurant reviewers, olive oil experts, sommeliers, food historians, and other leaders in food, nutrition, and health.
Possible writing topics will range from the historical to the extremely current: examine the origins of Italian restaurants and discuss the changing role of restaurants in response to COVID-19; we will consider the extraordinary range of possible sources and ways of researching and reporting food-related topics. The goal is to use Italy as a case study, for nutrition, for cultural analysis, and for writing about all those subjects to experience a separate and distinct food and nutrition culture and provide a window of understanding into our own.
Remote Learning Format
- Registration Opens: April 12, 2021
- Registration Ends: May 23, 2021*
Visiting students must submit a request form to be approved and receive further instructions from a Global Affairs staff on registration.
Don't forget to meet with your academic advisor to ensure that this course count towards your degree requirements.
*Registration continues thereafter by request to firstname.lastname@example.org on a space-available basis
- NYU graduate students
- NYU undergraduates
- 96+ earned credits by course start date
- related coursework
- approval from the faculty director as well as their adviser
- Non-NYU graduate students and professionals who are not enrolled at an academic institution
- Cultural Anthropology and Social Geography
- Food Studies
- International Education
- Media, Culture, and Communication
- Nutrition and Dietetics
- Tourism and Hospitality
This is not a complete list. We value diverse perspectives in our programs and encourage students from other majors and professions.
Students register for one of the Summer 2021 course number listed below:
- Graduate Students: NUTR-GE.2208.099 (Class #XXXX) International Study in Nutrition and Food (3 credits)
- Undergraduate Students: NUTR-UE.1208.099 (Class #XXXX) International Study in Nutrition and Food (3 credits)
Offered through the Department of Nutrition and Food Studies.
Important Note: All program applicants are encouraged to meet with their academic adviser to determine if and how this course may be applied toward their program requirements and degree completion.
A draft course syllabus and itinerary for this program are available upon request to email@example.com.
Lisa Sasson, Clinical Assistant Professor, Nutrition; Director, Dietetic Internship