{"id":2105,"date":"2015-03-16T23:22:55","date_gmt":"2015-03-17T06:22:55","guid":{"rendered":"http:\/\/wordpress.viu.ca\/limi\/?page_id=2105"},"modified":"2016-03-22T16:52:07","modified_gmt":"2016-03-22T23:52:07","slug":"anth-363-syllabus","status":"publish","type":"page","link":"https:\/\/wordpress.viu.ca\/limi\/courses\/past-courses\/anth-363\/anth-363-syllabus\/","title":{"rendered":"ANTH 363 – Syllabus"},"content":{"rendered":"

Food, Wine, and Culture of Tuscany<\/strong><\/h1>\n

Food is a topic that every individual, no matter his\/her background, has personally experienced; it is so common that its cultural connotations tend to be overlooked. The cuisines of Italy are not just about sustenance but about cultural symbols that bind people together in ritual and community. How one participates in the act of eating, and when certain foods are to be prepared are learned and understood at the table. By travelling to different parts of Tuscany, students have a unique opportunity to study by direct experience; in addition to learning through the usual complementary written resources. Visiting food producers and markets brings the local and global food network into focus. As well, by cooking, students come to appreciate and understand cooks and kitchens, and recipes and dishes.<\/p>\n

Students are expected to actively participate in all scheduled activities<\/strong><\/em> and engage in discussions<\/strong><\/em> directed by their instructor(s) and\/or with local guides.<\/p>\n

Learning Outcomes:<\/strong><\/p>\n