A series of three lectures on the history of Italian food and cuisine — from the Roman origins to the transformation during the Middle Ages and the Renaissance, passing through the revolution created by the products from the New World till pizza and pasta conquered the world. Participants will be introduced to the central role of food in Italian life – in its history, culture, religion, daily life, art, and literature.
Wed, 20th May: The birth of Euro-Italian cuisine: a Roman, Germanic, Christian food model – Mediterranean exchanges in the Middle Ages.
Wed, 27th May: European Medieval Cuisine – Renaissance Italian cuisine – French cuisine in the 18th century. The New World: turkey, tomato, potato, coffee, etc.
Wed, 3rd June: How Italian food conquered the world: pasta, pizza, gelato, vino.
Luca Bernardini studied Philosophy and History at the University of Padua. In Italy he worked for Slow Food, an international eco-gastronomic organization that promotes traditional food. He now lives in Mumbai, and is consultant for Italian restaurants of the Taj Hotel network. He teaches Italian and he is the coordinator for India for the worldwide restaurant guide Slow Food Planet.