Imagine belting sixties Italian karaoke with your professors at the annual departmental Christmas party while holding a piece of panettone. College is clearly more than the exams.
This week in Italian class, we discussed Pellegrino Artusi, a prolific cook and chef of one of the most famous gastronomic books written; La scienza in cucina e l’arte di mangiar bene(Science in the Kitchen and the Art of Eating Well). Our class discussions are always fascinating; ranging from the problem of the mammone (mamma’s boy) in Italy, the out-of-control tourist influx in Venice, and the Italian terrorist activity during the 1970s, to the art of savoring an espresso. I think that discussions flow freely not only because of the nature of the content, but also because we feel encouraged to speak without the embarrassment or shame of stumbling over our words. This week’s topic was Artusi and his magnificent cookbook, a work that told the stories of recipes spanning different regions of Italy, all with a humor and passion for the food.