aCademiC Catalog 2013-2014 - Lorenzo de Medici

TUSCANIA
School of Creative Arts
Culinary and Nutritional Arts
The Food of Italy
NUH 160 T
Cr: 3; Contact hrs: 45
Although characterized by unique and distinctive features,
Italian cuisine is still perceived as the result of many different
regional culinary traditions that, although merged and diluted
over the centuries, still maintain their particular flavors and
distinct ingredients. The course focuses on the different
aspects of regional food in Italy, from ingredients to recipe
preparation and cooking techniques, with particular attention
to the following factors: historical origins and developments;
climate and environmental conditions; social issues; food
production; nutrition; and safety and health. Emphasis will be
placed on how food relates to the local lifestyle and culture.
Regional economy and local resources will be analyzed and
compared. Students will be introduced to the various local
products through lectures and class demonstrations.
Wine and Culture I: Wines of Italy
NUH 170 T
Cr: 3; Contact hrs: 45
Despite the ancient origins of wine production in Italy, it is only
recently that Italy has experienced a tremendous improvement
in the quality of its wines. This course introduces students
to wine appreciation techniques, by studying the most
representative wines of the regions of Italy. History, production,
grapes, labeling, and tasting methods will be discussed.
Mediterranean Cuisine
NUH 217 T
Cr: 3; Contact hrs: 45
This course explores the richness and diversity of Italian cuisine
in the context of Mediterranean culture. The course focuses on
different aspects of regional foods in Italy, while at the same
time drawing links between Italian cuisine and that of the
Middle East and North Africa. Landscape, the vegetation and
the climate constantly change to produce significant products
and recipes. The influence of Etruscans, Greeks and Romans
on Mediterranean cuisine will be examined. Practical classes
will provide an overview of the delicious and healthy dietary
models of the countries concerned. The fundamental role of
herbs and spices in Mediterranean cooking will be examined,
and students will learn how to cook several kind of fishes and
meats. The role of wine in Italian and Mediterranean cuisine will
also be explored.
Vegetarian Cuisine of Mediterranean
Countries
NUH 218 T
Cr: 3; Contact hrs: 45
Vegetarian cooking has extraordinarily increased in popularity
in recent years. Throughout the course students will learn
to prepare a variety of vegetable dishes. Using different
techniques such as grilling, broiling, steaming, sautéing, baking,
and frying, we will discover how to make fantastic vegetarian
whole meals. The menu includes dishes prepared with fruits,
cereals, legumes, eggs, cheese and other grain products.
Special emphasis is placed on strategies to create flavors by
using vegetable stocks, herbs, spices, oils and seasoning.
Current Trends in Italian Cuisine
NUH 220 T
Cr: 3; Contact hrs: 45
This course explores major trends in contemporary Italian
cuisine that have been emerging in recent decades. These
trends, revealed in both everyday and haute cuisine, involve
fresh reinterpretations of regional traditions, revaluation of local
products, interest in lighter and healthier diet, and an emphasis
on creativity. Driving these trends are such diverse factors as
interest in other cuisines, innovations by leading chefs, and
especially changes in Italian society and lifestyles. Students
learn basic cooking skills as well as some specialized cooking
methods and techniques. They discover how to select quality
ingredients, and they compare their eating habits with those
common in Italy today. Particular focus is given to the following
aspects: historical origins and developments of food production,
regional dishes, seasonal and environmental conditions, social
issues, nutrition, safety and health. In each lesson students
learn how to prepare representative recipes, with attention to
ingredients, nutritional values, and presentation.
Mediterranean Desserts
NUH 223 T
Cr: 3; Contact hrs: 45
Traditional and home pastry making such as gelato, yoghurt
gelato, granite, and sorbetti will be studied in this course.
“Desserts” are a collective name for sweet dishes considered
suitable for the last course of a meal, including cakes, ice
creams, creams, raw and cooked fruit, puddings, pastries, and
pies. Cheeses have also been included amongst desserts. In
Britain, “dessert” is sometimes regarded as an elegant synonym
for the words “pudding”, or “sweet”. The word derives from
French desservir, meaning to remove the dishes, or clear the
table.
Fish and Shellfish from the Mediterranean Sea
NUH 228 T
Cr: 3; Contact hrs: 45
The use and the cooking of fish, shellfish and crustaceans have
always played a fundamental role in Mediterranean cuisine.
Italians chefs are amongst the best cooks in the world, together
with the Japanese, in the preparation and cooking of fish and
shellfish. The Japanese are so good in managing fresh, raw fish,
that they are masters in the preparation of sushi and sashimi.
This cooking method forms a flavorful harmony with the Italian
and Mediterranean cooked fish techniques. The students will
not only learn how to recognize fresh fish, and know the right
kind of fish suitable for the type of recipe, but they will also
learn how to cook with herbs and spices to zest up the simplest
fish dishes. Students will create recipes and take care of their
own buying of fresh fish and aromatic herbs to season the
recipes.
Etruscan Cuisine
NUH 233 T
Cr: 3; Contact hrs: 45
This is an introduction to the ancient traditions of the highly
civilized Etruscan cuisine, through literature and archaeology.
Practical recipes are focused on cereals and legumes, and
vegetable and fruits dishes. Meats, seafood, desserts, and
serving traditions will also be studied.
Bread Making in the Mediterranean Tradition
NUH 238 T
Cr: 3; Contact hrs: 45
This course is an introduction to the major contemporary
and traditional preparations of several kinds of Italian and
Mediterranean types of bread. Students will study different
ways of making a typical bread dough and the new special
techniques coming from the Middle Eastern counties. The
course will also look at the Mediterranean ‘hand made’ way
of kneading and eating bread and its evolution over time.
Students will learn how to prepare numerous types of dough,
principal elements and the best ingredients to make a proper
regional Italian loaf.
Cooking Grains in Mediterranean Style
NUH 243 T
Cr: 3; Contact hrs: 45
This course concerns the art of preparing Italian rice and
risotto, Mediterranean couscous, Middle Eastern bulgar, and
side dishes using pearl barley, millet and spelt. Simple plate
presentation based on vegetables, sophisticated recipes with
shellfish, and delicate consommés fit for the most exclusive
gala dinners will be prepared. Basic rules for preparation of the
most important soups and minestrone of the traditional and
modern Italian cuisine will be looked at. Recipes include grain
soups (e.g. Minestra di farro e orzo ai fiori di zucca and crema
al basilico), a vegetable soup (e.g. Zuppa di primizie al profumo
di salvia, and a smooth cream (e.g. Crema di zucchine, gamberi
e melone d’inverno). Students will learn about the best rices
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LdM Academic Catalog 2013-2014