aCademiC Catalog 2013-2014 - Lorenzo de Medici

School of Creative Arts FLORENCE
Italian Food for Festivals and Festivities
NUH 255 F
Cr: 3; Contact hrs: 45
In Italy food is a fundamental element of every festivity. In
every region, all year round, each festa or sagra features
delicious dishes, whether the event is held in honor of a saint,
of a religious or secular festivity or in the spirit of the famous
Italian joie de vivre. In this course all the main festivities will be
analyzed through their history, religious or secular importance,
and through the role they play in the local culture. All the various
aspects of the Italian lifestyle will be introduced, together with
the cuisine and the rituals associated with them: customs,
celebrations, table manners, social gatherings and their
evolution throughout the centuries. The aim of the course is to
teach students to make traditional and ritual recipes of Italy:
the selection of dishes reflects what is really popular in Italy
and concentrates on the classics of Italian cuisine (fresh pasta,
risotto, meat sauce etc.) that students can reproduce at home.
Traditional food products will be also introduced, through class
demonstrations and tasting.
Jewish-Italian Cooking Traditions
NUH 260 F
Cr: 3; Contact hrs: 45
The importance of the Jewish influence on certain elements of
the Italian traditions in cooking and serving food is an often
neglected chapter in the splendid history of Italian cuisine.
The relationship between Jewish cooking traditions and the
different regional Italian traditions is a rich case study because
of the peculiar characteristics of such encounters. Whereas
Arabs, Greeks and others have dominated a specific area of
Italy at certain times, imposing their traditions and integrating
them with local habits, the very ancient Jewish presence in Italy
has touched almost all Italian regions and has left its mark in
diverse ways. Very often the cuisine of the Italian Jews was the
result of an adaptation of local ingredients and techniques to
the religious restrictions of the community. At the same time,
some characteristic elements of the home cuisine of migrating
Jewish communities (for example from Spain or Germany)
were carried to Italy and integrated into this complex culinary
and cultural mixture. The purpose of this course is to analyze in
a detailed way the interrelations that contributed to the birth of
a Jewish–Italian cuisine and its social, economic and historical
implications.
Sustainable Food
NUH 280 F; Dual listed: ENV 280 F
Cr: 3; Contact hrs: 45
This course explores food and gastronomy in the light of
environmental preservation, sustainable agricultural practices,
the conservation of biological and culinary diversity and
global justice. Drawing on a multi-disciplinary perspective
which brings together academic research and the traditional
knowledge of farmers and producers, students will explore the
complexity of food and food systems through an analysis of
their nutritional, social, and environmental aspects. They will
be encouraged to reflect on the sustainable food movement in
a holistic manner, and to question the roles of individuals and
consumers in today’s global food system.
Dance, Music and Theatre
Performance
Introduction to Modern Dance
PER 142 F
Cr: 3; Contact hrs: 45
In this introductory course students study elementary modern
dance techniques. Emphasis is on alignment, movement
through space, and the use of body weight, while a range of
movement qualities are developed.
Introduction to Ballet
PER 143 F
Cr: 3; Contact hrs: 45
A basic course that introduces students to the study of ballet’s
main concepts: correct body placement, basic positions of
feet and arms, and preparation with both floor exercises and
the barre. All exercises aim to shape the body into a beautiful
and graceful form in order to enhance the student’s expressive
capacity. In addition to practical classes, students will learn the
history of ballet and its evolution up to the present day.
Expanding Creativity
PER 150 F; Dual listed: PDM 150 F / PHO 150 F / SCU 150 F
Cr: 3; Contact hrs: 45
Problem solving in the field of fine arts is coupling inspiration
with practical solutions. Viewing the situation with an artistic
eye, whether it be in drawing, painting, sculpture, graphic
design, music or writing, the creator of the work must discover
how to “put the line where he/she wants it to go”, using his/
her talents to realize in a tangible form what he/she envisions
in his/her imagination. The primary goal of this class will be for
students to learn to express their true selves while transforming
media in an artistic and mindful way. Students will learn to
expand their thinking into areas of art other than their present
chosen media. Since the class is made up of students from
various artistic experiences, there is a wide variety of outlooks
to broaden perspectives.
Flamenco
PER 200 F
Cr: 3; Contact hrs: 45
The course will cover two aspects. 1) Practical lessons on basic
techniques, body posture, vueltas (turns), and zapateado
(stamping of feet) plus coordination of arms and feet. Students
will study the precise structure of the different rhythms, starting
with Tango, the easiest Flamenco rhythms, moving on to more
irregular rhythms, like slow soleares, medium alegria and the
fast bulerias. The basic choreographic concepts given by the
instructor will allow students to improvise and create their own
choreography. 2) Historical evolution of Flamenco, from its
origins up to the present day.
Body Language and Communication
Techniques
PER 212 F; Dual listed: COM 212 F
Cr: 3; Contact hrs: 45
This course teaches students to use the body to achieve greater
professional and social success by increasing the relational and
communication capacities of every student, preparing them
to enter the working world. The training is aimed at acquiring
transversal expertise linked to communication, verbal and non
verbal, working in groups, motivation, and body language
control. The “learning by doing” methodology is very practical
and involves the student in a pro-active way, through exercises
and improvisation, testing individual attitudes and personal
capacities. Neutral mask and participative and creative
techniques will be employed, from a theatrical approach to non
verbal communication, team building, self-presentation, body
language exercises, movement, and motivation, guiding each
student to discover his or her strengths, and to better identify
the working path coherent with individual expectations and
capacities.
Intermediate Modern Dance
PER 242 F
Cr: 3; Contact hrs: 45
This course focuses on building students’ musicality and
performance skills by exploring modern dance as an art form
and as a means of expression. With respect to the introductory
level, techniques are reinforced and expanded. The course
reflects on the historical development of modern dance and
modern music and it emphasizes a broader dance vocabulary
as well as more complex dance combinations. Attention is
also given to analysis of a range of different modern and
contemporary styles (Graham, Cunningham, Horton) through
video projections and viewing of live performances by
professional dancers, and the execution by students of more
elaborate choreographies.
Prerequisites: PER 142 F Introduction to Modern Dance
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LdM Academic Catalog 2013-2014