Summer Institute Course Syllabus

Here is the syllabus for the Summer Institute in Italy.


FOOD, GLOBALIZATION AND GENDER
BOLSENA, ITALY
JUNE 1-JUNE 12, 2009

COURSE INSTRUCTORS:
Nancy Mock (Organizational in New Orleans).
Nathan Morrow (On-site in Italy).

COURSE OVERVIEW:

The purpose of this course is to explore the changing role of food in the age of globalization and gender role transformation, and to analyze modern initiatives to promote healthy eating. The course reviews current controversies in food and nutrition science and the emerging concern relating to food nutrition. The course surveys the role played by politics in defining nutrition standards, the history of gender roles and construction of cultural identities around cooking and food preparation. The course analyzes global economic and political dynamics that continue to transform modern food systems and food habits and considers the role of gender role transformation in this process.

The course will involve field trips to the European Agency for Food Safety, to the Slow Food Academy and to the HQs of the: UN Food and Agriculture Organization, UN World Food Programme, UN International Fund for Agricultural Development.

Morning sessions will provide didactic sessions and case study analyses. In the afternoons students will visit local organic producers and distributors, commercial outlets, gourmet kitchens that offer traditional dishes with locally grown ingredients. Students will have the opportunity during the afternoon sessions to learn organic and permaculture techniques, slow food recipe preparation, cheese making, olive oil making and other food production and preparation techniques.


STUDENT LEARNING OBJECTIVES:

Understand how globalization affects food systems locally

Compare and contrast various technological and traditional strategies to achieve sustainable food systems

Discuss the ecofeminism movement and its impact on food systems

Review the history of food in culture and its relationship to gender roles

Explore modern initiatives to strengthen healthy eating and food-culture

Develop practical skills in food production and preparation (optional)


STUDENT EVALUATION:

Course Participation (25%)
Written and oral presentation of course readings (20%)
(1 undergraduate, 2 graduates): first half hour of each class session will be devoted to short presentations.
Group work (25%): Analysis of gender and food initiatives of FAO, WFP and IFAD
In class exam: 3 hours for graduate students, 2 hours for undergraduate (30% for graduate students and 50% for undergraduate students)
Research Paper: Graduate students only.




GUEST LECTURERS:

Karl Marilee Louise, ISIS International (feminist organization), President
Wendy Harcourt, Editor in chief of “Development”
Prof. Claudio Sardoni, University of Rome La Sapienza
Saviana Parodi, PhD in Biology, Permaculture
Andrea Ferrante, President of Italian Association for Biological Agriculture
Jeffrey Marzili, Food and Agriculture Organization
Sean Kennedy, International Fund for Agriculture and Development
Joyce Luma, World Food Program
Gina Pattugalan - Programme Officer, Policy Unit of WFP
Aziz Arya, Economist, FAO
Elisa Visconti, Natural Resources Unit, FAO
Nicola Perullo, Didactical Coordinator of the University for Gastronomic Sciences of Slow Food

READINGS:

The course readings consist of books, journal articles and grey literature. Students are required to read the following books before coming to Italy:

Avakian, Arlene Voski. Haber, Barbara. From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food. University of Massachusetts Press, 2005.

Inness, Sherrie A. ed. Cooking Lessons: The Politics of Gender and Food. Rowman & Littlefield Publishers, 2001.

Schlosser, Eric. Fast Food Nation. Harper Perennial, 2002.

Shiva, Vandana (ed). Manifestos on the Future of Food and Seed. South End Press. 2007.

Warren, Karen. Erkal, Nisvan. Ecofeminism. Indiana University Press. 1997.


COURSE OUTLINE:

DAY ONE: 6/1/09

Overview of course and course mechanics, administrative issues
Overview of the the global food system and the global food crisis

Readings:
Friedman, Harriet. "Feeding the Empire: Pathologies of Globalized Agriculture". Grew, Raymond. Food in Global History, 1999. 33 - 57.

von Braun, Joachim. The world food situation : New driving forces and required actions [In Chinese] (Food Policy Report 18) Washington, D.C.: International Food Policy Research Institute (IFPRI) 18 pages. 2008.

DAY TWO: 6/2/09

Overview of global nutrition and the role of diet/food
Basics of nutrition
Controversies in nutrition

Readings:
Nestle, Marion. "Politics Versus Science. Opposing the Food Pyramid, 1991 - 1992". in Food Politics. Berkeley and Los Angeles: University of California Press, 2002. 51 – 64.

Kristensen, Søren Tange. Holm, Lotte. "Modern Meal Patterns: Tensions Between Bodily Needs and the Organization of Time and Space". Food & Foodways: History & Culture of Human Nourishment. Jul-Dec2006. Vol.14, No. 3/4, 151-173.

"The pervasive triad of food security, gender inequity and women's health: Exploratory research from sub-Saharan Africa". in African Health Sciences. December 2005. Vol 5 No 4.

Asfaw, Abay. "Supermarket purchases and the dietary patterns of households in Guatemala". IFPRI Discussion Paper 00696 . Washington. April 2007

Nestle, Marion. "Co-opting Nutrition Professionals". Food Politics. Berkeley and Los Angeles: University of California Press, 2002. 111 – 135.


DAY THREE: 6/3/09

Ecofeminism and the problem of food
Readings:
Allen, Patricia. Sachs Carolyn. “Women and Food Chains: the Gendered politics of food”, “International Journal of Sociology of Food and Agriculture”. April 2007, Vol. 15(1)

Shiva, Vandana. The Violence of the Green Revolution. Third World Agriculture, Ecology and Politics. Zed Books, 1991.

Van Esterik, Penny . "Gender and Sustainable Food Systems: A Feminist Critique". Koc, Mustafa. MacRae, Rod. Mougeot, Luc J.A. Welsh, Jennifer ed. For Hunger-Proof Cities Sustainable Urban Food Systems. Canada: IDRD, 1999.

DAY FOUR: 6/4/09

Gender and food insecurity

Readings:

Guha-Khasnobis, Basudeb. Hazarika, Gautam. "Women’s Status and Children’s Food Security in Pakistan". Discussion Paper No. 2006/03. United Nations University WIDER, June 2006.

Gundersen, Craig. Kukuand, Yemisi. Kelly, Thomas. "Differences in Food Insecurity between Girls and Boys. Evidence from Zimbabwe". Research Paper No. 2007/53 . United Nations University WIDER, September 2007.

International Land Coalition. IFAD. FAO. Rural Women’s Access to Land
and Property in Selected Countries. Progress Towards Achieving the Aims of the Convention on the Elimination of All Forms of Discrimination against Women, Rome, June 2004.

Mu, Ren. Zhang, Xiaobo. "Gender Difference in the Long-Term Impact of Famine". IFPRI Discussion Paper 00760 . Washington, March 2008.

Oniang'o, Ruth. Mukudi, Edith . "Gender and Nutrition". World Bank Brief. Washington, January 2002.


DAY FIVE: 6/5/09

History of gender roles and food preparation
Gender role transformation and its impact on eating patterns


Readings:

Beardsworth, Alan. Brynan, Alan. Keil, Teresa. Goode, Jackie. "Women, men and food: The significance of gender for nutritional attitudes and choices". British Food Journal, 2002, Vol. 104, n. 7, 470 – 491.

Haber, Barbara. "Following Food". Avakian, Arlen Voski ed. Through the Kitchen Window: Women Writers Explore the Intimate Meanings of Food and Cooking, 1997. 65 – 75.

IFPRI. Women: Still the Key to Food and Nutrition Security, 2005.

DAY SIX: 6/8/09

Case Study: Review of European food security through a feminist lens
Introduction to traditional foods, organics and the healthy eating movement

Reading:

Horrigan, Leo; Lawrence, Robert S; and Walker, Polly. "How Sustainable Agriculture Can Address the Environmental and Human Health Harms of Industrial Agriculture". Environmental Health Perspectives, May 2002. Vol.110.

DAY SEVEN: 6/9/09

Permaculture and organic food production
The Slow Food movement

Petrini, Carlo. Slow Food Nation. Why our food should be clean, good and fair. Rizzoli, 2005.

Avery, Dennis T. The Most Sustainable Farming in History Gives The World Its Finest Food Choices: A Response to The Johns Hopkins University Authors. Hudson: Center For Global Food Issues, 2002.

"Organic Foods Offer a Better Way to Farm and a Better. Way to Eat — So Why Are They Under Siege?". Food Safety Review. Washington, 14 June 2005.

DAY EIGHT: 6/10/09

Visit to the United Nations Food and Agriculture Organization: Review and discuss FAO’s gender strategy

DAY NINE: 6/11/09

Visit to the World Food Program: review and discuss WFP’s gender strategy

Readings:

WFP. Gender Policy (2003-2007) Enhanced Commitments to Women to Ensure Food Security - (2002). Rome: World Food Programme, 2002.

DAY TEN: 6/12/09

Student group presentations
Course synthesis
...Read more

Donald Link Interview

Donald Link is one of New Orlean's most respected chefs, helming Herbsaint, Cochon, and the new Cochon Butcher. An expert on real-deal Cajun food, old-world cooking techniques, and charcuterie, Link brings a wealth of knowledge and passion to the Big Easy's food scene. Link, a Louisiana native, began his rise to fame in the San Francisco Bay Area. With the 2000 opening of the now-famous Herbsaint in New Orleans Warehouse District, Link's personal and honest style of cooking gained considerable critical acclaim and popular notice.

Link opened the deservedly-beloved Cochon in 2006, bringing authentic Cajun and Southern food in a comfortable atmosphere to the city, including such old-school favorites Louisiana cochon du lait, rabbit and dumplings, spoon bread with okra and tomatoes, and NOLA's absolute best pineapple upside down cake. Most recently, Link has opened Cochon Butcher, a meat market inspired by the traditions and flavors of the Old World. Butcher offers house-made cured meats and sausages, as well as Cajun delicacies like andouille, tasso, and boudin - as well as sandwiches, small plates, and other delectable snacks.

We from the NCCROW Sumemr Institute asked Donald Link a few questions about his cooking techniques and his connections to the foods and cooking techniques of Italy.

How did you learn to produce European-style cured meats? Did you travel to Europe in order to do this?

We have been making our own sausage, tasso, and bacon for years now. About 5 years ago we started experimenting with salamis, guanciale and pancetta in small quantities. Through trial and error and lots of practice we now are making them for our butcher shop in larger quantities by using two cooling/aging rooms.


What, in your opinion, is the Italian influence on Cajun cuisine?

I don’t know how much Italian influence there is in Cajun food. The Sicilian influence is very present in creole food however with the use of tomatoes, garlic and pasta. Cajun food is very rooted in French and German styles.

How have Italian foods and foodways influenced the way you cook? Are there particular techniques or ingredients commonly used in Italy that have influenced your own style?

Italian food has always been a great love of mine. What I think is similar to Cajun food is the simplicity of the dishes. Simple roasts of meats with their natural juices and simple sides. One of the best meals I had in Italy was a veal roast with the pan drippings and a 4 cheese garganelli pasta. At Herbsaint we make all our pasta and gnocchi from scratch and use only our house made meats.

What charcuterie methods or products do you find most interesting from the perspective of a producer, and what are you working on right now at Cochon Butcher?

What I find most interesting about charcuterie is that it allows you to utilize the entire animal. At Butcher we are doing everything from guanciale to sopressata.