aCademiC Catalog 2013-2014 - Lorenzo de Medici

ROME
School of Creative Arts
Culinary and Nutritional Arts
Wine and Culture I: Wines of Italy
NUH 170 R
Cr: 3; Contact hrs: 45
This course investigates Italian wine in the context of the
extraordinary history, philosophy, culture and lifestyle of Italy.
In this context wine is not only a much-loved drink but forms
an essential part of rich cultural traditions extending back to
the Etruscans and ancient Romans. From the study of wine
we learn about the practices of earlier cultures, about their
values and our own, and we gain a unique perspective on
Italy today. The course focuses on the distinct traditions and
economic, geographic and climatic aspects of each area of
Italian wine production. Students explore grape varieties and
different techniques used to make wine, and the national and
regional classifications. They also subject representative wines
to organoleptic analysis (visual, olfactory and gustative). Each
wine is studied in terms of its characteristics, history and
traditions, and in relationship to the particular foods meant to
accompany it.
Celebrating Italian Style: Food and Culture in
Contemporary Italy
NUH 200 R
Cr: 3; Contact hrs: 45
This course deals with the relationships between Italian
traditions, folklore and contemporary Italian society, for example
the links between festivals, food and wines, tourism and today’s
Italian economy. Nowadays the image of Italy in the world is
tightly connected with the global diffusion and promotion of
its leading “Made in Italy” products, among which food and
wines are the most important. The land of poor emigrants has
become the land of class and style, Italian chefs are as popular
as Italian fashion designers, Italian wines feature among the
best wines of the world, and Italian recipes have found their way
to the world’s most renowned restaurants menus. This course
will give students the opportunity to discover the reasons for
this miracle through a wide range of hands-on cooking lessons,
wine and food tasting, field trips and guest lectures.
Introduction to Nutrition Studies
NUH 205 R
Cr: 3; Contact hrs: 45
The aim of this dietary education course is to provide guidelines
and develop critical thinking for a healthful diet and lifestyle.
Intended for non-majors in science, the course addresses basics
of the chemistry, biology and medicine of nutrition including
the physiological principles that underlie a balanced diet and
the correct uptake of nutrients. Particular emphasis is on the
Mediterranean diet. Themes include: nutrition requirements;
nutrition and wellness; food sources and production; consumer
choices; social dynamics that lead to eating disorders such
as anorexia and bulimia among young people; the effects of
excessive weight on health; obesity in western societies.
Italian Cuisine: History and Practice
NUH 250 R
Cr: 3; Contact hrs: 45
This course focuses our attention on the amazing history of
Italian cooking, from ancient Rome to today. Food will be
examined in the historical context of each period and in relation
to the society and culture of the time. As an ancient Italian
saying goes, “Tell me what you eat, and I will tell you who you
are”. Food and culture go hand in hand in every culture and
society. Italy is a variegated country, it displays the greatest
genetic variety of any European country and this expresses
itself in a corresponding cultural variety. The course is therefore
highly recommended for students of Italian culture, as they will
learn the hands-on traditions of cooking and taste through the
ages. No matter which region an Italian calls home, the same
love of food prevails.
Film, Video and Multimedia
Production
Italy on the Radio
FVM 230 R; Dual listed: COM 230 R
Cr: 3; Contact hrs: 45
This course on radio journalism in Italian context is divided into
two parts. In the first part students learn about contemporary
Italy from a variety of relevant perspectives, in order to help
them understand current issues in Italy, some of which will
feature in the radio work to be undertaken during the second
part of the course. Excerpts from newspapers, magazines
and other media will be analyzed in class, in order to provide
students with the necessary tools to develop stories and reports
by themselves on any contemporary subject. In the second
part of the course students will attend hands-on classes in the
Eco Radio studios, held by professional radio journalists and
producers. Students will be introduced to the world of radio
communications, its history and functioning, the different jobs,
techniques and technologies used, and will create and record a
radio program to be broadcast weekly on Eco Radio.
Painting, Drawing and Mixed
Media
Principles of Drawing and Composition
PDM 130 R
Cr: 3; Contact hrs: 60
This course will teach the basic techniques of figure and
object drawing. The program is designed to introduce the
fundamental principles and elements of drawing as well as the
major techniques and media. Each lesson has a specific aim
and forms part of a progressive build up of skills. Students will
be introduced to the fundamental principles and elements of
drawing using charcoal, pencil and various other media. The
aim of the course is to develop a better understanding and
knowledge of drawing, and to encourage further studies.
Foundation Oil Painting
PDM 140 R
Cr: 3; Contact hrs: 90
This is a course for beginning students or students with no
previous training in Fine Arts wanting an introduction to the
traditional techniques of oil painting. The course deals with
the most fundamental principles and elements of still-life
painting, with an emphasis on the perception and build up of
form, tone, and color on a two-dimensional surface. Exercises
will be introduced to students in highly structured lessons,
supplemented by practical demonstrations. The aim of the
course is to give students the basic knowledge of techniques
in oil painting.
Foundation Oil Painting (Summer only)
PDM 141 R
Cr: 3; Contact hrs: 60
This is a course for beginning students or students with no
previous training in Fine Arts wanting an introduction to the
traditional techniques of oil painting. The course deals with
the most fundamental principles and elements of still-life
painting, with an emphasis on the perception and build up of
form, tone, and color on a two-dimensional surface. Exercises
will be introduced to students in highly structured lessons,
supplemented by practical demonstrations. The aim of the
course is to give students the basic knowledge of techniques
in oil painting.
Introduction to Pastel Techniques
PDM 170 R
Cr: 3; Contact hrs: 60
This course introduces students to the various pastel techniques
such as wax, watercolor, stabilo soft, stabilo tone. Students are
also introduced to the various artists who have used pastel
techniques as their chosen medium. The course includes
subjects from still-life to models.
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LdM Academic Catalog 2013-2014