» Facilitator Login

Fall 2006
Italian Studies 98/198
2 Unit(s)

Permalink
Share:

About the Course:

This class is an introduction to Italian cooking. The lectures will primarily deal with “food history”, that is, looking at how the climate, geography, and history of an Italian region affect its unique culinary style. We will be looking at regions like Tuscany, Sicily, and Piedmont and try to understand what makes each so unique. Why, for example, was pesto invented, and what were its practical uses? What factors determine where truffles grow and how are they found? These are the kind of questions we will be looking at.

During the lab sections, we will be making a dish from the region that we studied that week. We will learn to make all the best Italian dishes, such as pizza, pasta, lasagna, tiramisu, biscotti, and more! Lab sections will consist of small groups of classmates, and will be organized after the first day of class. No prior cooking experience is necessary.

How to Enroll:

NO NEW APPLICANTS WILL BE CONSIDERED. EMAILS WILL BE DISREGARDED

Enrollment is limited to 60 seats. Applications will be passed out on the first day of class. Attending the first class is mandatory. If your application is accepted, you will be given the CCN and assigned to a lab group based on your availability.

UPDATE: Because the first class gets crowded, I will be holding two sessions on Sept 5: one at 5:00 and the next at 5:40. You must attend one of these sessions and fill out the application to be considered for the class.