This undergraduate/graduate course, co-taught by Food Studies and Italian Studies faculty, and open to all Chapman students, merges expertise in science and cultural studies while exploring the food production of Italy. Students design their individual research projects to be integrated with visits to farms, markets, wineries, local fishing communities, and truffle hunting in the Apennine to explore sustainability and the impact of global pressures on food systems. The course includes visits to signature firms of Italian food production, such as the balsamic vinegar in Modena and Parmesan cheese and Prosciutto in Parma.
* Designed by Dr. Anuradha Prakash and Dr. Federico Pacchioni in collaboration with the program in Food, Sustainability, and Environmental Studies of Umbra Institute.
Moments from Topics in Food, Diet, & Culture
“Thanks to our professors, we explored Italian culture in a much more immersive way than an average trip abroad. Our itinerary was booked with incredible opportunities, but my favorites included watching the beginning stages of Parmigiano-Reggiano cheese being made, fishing with local fishermen at Lake Trasimeno, and just the hospitality the different facilities showed us by welcoming our group and serving us delicious local food. This was a once-in-a-lifetime experience that I will never forget.” – Jen McCoy Sanders
“My time in Perugia helped me understand the cultural importance of foods. Helping encourage traditions and cultural significance through food regulation was a new aspect of food safety for me that is not often discussed in the US” – Grace Marquis
“Attending this travel course has far exceeded my expectation. I have created long-lasting connections with my peers and learned the culture and rich traditions behind the foods in Italy.” – Eric DeGuzman
“I’d recommend this course to anyone interested in food production, sustainability, or business practices abroad” – Taylor Thompson
Read more from the blog (2022)