Bosler Hall Room 220
Luca Trazzi holds degrees in foreign languages, linguistics, and food studies. At Dickinson College, he teaches elementary, intermediate, and writing-in-the-discipline (WID) Italian courses and organizes co- and extra-curricular Italian events on campus. Currently the Chair of the Food Studies Certificate, he teaches “Introduction to Food Studies,” the certificate's gateway course, and he leads Italian discussion sessions in courses such as “Italian Food and Wine” and “Food and Culture in Medieval and Renaissance Italy.” With an emphasis on experiential place-based learning, he also developed a globally integrated course and short-term study abroad program focused on sustainability, urban agriculture, and urban markets in Italy.
ITAL 101 Elementary Italian
Intensive study of the fundamentals of Italian grammar, with a view to developing reading, writing, speaking, and understanding skills. Laboratory and other audiovisual techniques are used. Cultural elements are stressed as a context for the assimilation of the language.
FDST 201 Introduction to Food Studies
This course introduces students to Food Studies, an interdisciplinary field that examines food through biological, cultural, ecological, economic, and other perspectives. We will treat questions of hunger, food production/procurement, inequality, ecology, food labor, health, including psychology, and the diversity of ethical, cultural, and spiritual meanings regarding food. The course will include opportunities for students to engage in active observation, experimentation, and hands-on learning through community partnerships and the College Farm. Students will encounter reading/viewing assignments from a wide range of disciplines. This course will also be open to students who do not intend to complete the Food Studies certificate but would simply like an interdisciplinary understanding of the workings of food.Prerequisite: One Food Studies elective course; the elective may be taken concurrently with FDST 201 with permission of instructor.