Food Studies is an exciting and highly interdisciplinary field of research and learning. In this new addition to the RU in Rome program, the incredible metropolis of Rome will become our focus to explore culinary and cultural history (from the Ancient Romans, through to the Renaissance and up to the present day), fundamental culinary techniques and flavor principles, and important questions of ecocultural sustainability. This full immersion course will be co-taught by Rutgers Associate Professor Vetri Nathan and Italian Chef Angelo Guida. www.chefangeloguida.com.
As a student in this track, you will participate in extensive Food Studies-themed learning excursions. You will also take hands-on cooking classes that focus on region-specific cuisines and will allow you to partake in the Italian obsession with food. These cooking classes are a cornerstone experience for the course—each will end with a traditional Italian sit-down dinner as a group where everyone will be able to taste and reflect on their own gastronomic creations. Classes meet from 9:00 am – 1:00 pm, Monday–Thursday. Students will be enrolled in Italian Culture II (01:560:232) for 3 credits