Nutrition
The Nutrition Department’s objective is to conduct a rigorous scientific investigation on the principles of nutrition within an Italian and Mediterranean context while encouraging critical thinking for a healthful diet and lifestyle.
Courses provide the basics in the chemistry and biology of nutrition and the physiological principles that underlie a balanced diet, while investigating regional and local nutritional patterns in the Mediterranean area, as well as exploring practices such as vegetarianism and veganism in terms of both dietary benefits and cultural values. Other areas that are analyzed are the origins and development of food cultures, climate and environmental conditions, social issues, and agricultural production.
Students come to understand the multifaceted richness of food by examining the anthropological data on the eating habits of the ancient peoples of the Mediterranean as well as more contemporary literary sources which show the social, sacred, and economic meanings of food throughout history. Through this didactic approach, students will better understand the intricate nuances that characterize the rich Italian culture and the close relationship between culinary traditions, the territory and the Mediterranean diet.
Nutritional healing and wider questions of well-being are also addressed by the Department of Nutrition. To round out the educational experience, students engage in the practical hands-on preparation of traditional Mediterranean and Italian dishes as they explore the connections between theory and skill, learning to pair food and wine within the context of healthy drinking as part of a historical and cultural tradition.
Special features of the Department are indeed the educational-practical cooking classroom, wine tasting room and fully-equipped modern kitchen located in the historic Central Market of Florence.
Certificates available at LdM:
The Nutrition Department’s objective is to conduct a rigorous scientific investigation on the principles of nutrition within an Italian and Mediterranean context while encouraging critical thinking for a healthful diet and lifestyle.
Courses provide the basics in the chemistry and biology of nutrition and the physiological principles that underlie a balanced diet, while investigating regional and local nutritional patterns in the Mediterranean area, as well as exploring practices such as vegetarianism and veganism in terms of both dietary benefits and cultural values. Other areas that are analyzed are the origins and development of food cultures, climate and environmental conditions, social issues, and agricultural production.
Students come to understand the multifaceted richness of food by examining the anthropological data on the eating habits of the ancient peoples of the Mediterranean as well as more contemporary literary sources which show the social, sacred, and economic meanings of food throughout history. Through this didactic approach, students will better understand the intricate nuances that characterize the rich Italian culture and the close relationship between culinary traditions, the territory and the Mediterranean diet.
Nutritional healing and wider questions of well-being are also addressed by the Department of Nutrition. To round out the educational experience, students engage in the practical hands-on preparation of traditional Mediterranean and Italian dishes as they explore the connections between theory and skill, learning to pair food and wine within the context of healthy drinking as part of a historical and cultural tradition.
Special features of the Department are indeed the educational-practical cooking classroom, wine tasting room and fully-equipped modern kitchen located in the historic Central Market of Florence.
Certificates available at LdM: