This course is intended to help students understand how Italian food came to be what it is today and how history and geography have played, and still play, a role in shaping the complex gastronomic diversity of Italy. Critical and expressive skills in English are sharpened through the practice of writing weekly reflections on topics ranging from the Mediterranean diet, the Slow Food Movement, Sustainable Food, Chemistry of Food, Food in Art and many more. The course is taught in English with Italian sprinkled in when useful.