INDS 201 From Plate to Plate: Terroir and the Geology and Agriculture of Food in Italy

Terroir means “the taste of place,” suggesting how foods and drinks are geographically and culturally specific. This course examines the concept of terroir through a tour of Italy that begins with the geological basis for farming (soil, subsoil, and fertility), moves on to the practice of agriculture and farming, and ends with an examination of kitchens and tables. Students explore the lifecycle of food from plate to plate, using Italy as the case study. [GM2]

Instructor

Carley, Cohen