The Nutrition course’s objective is to conduct rigorous scientific discourse on the principals of nutrition, and on the Italian culture by examining the intersection of historical and sociological influences on gastronomic traditions. All this is complemented by a study of the practices of preserving agricultural heritage within the sustainable food movement in today’s global food system.

One fundamental area of study throughout the course is the basics of the chemistry and biology of nutrition and the physiological principles that underlie a balanced diet. 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. 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 are the educational-practical cooking classroom, wine tasting hall and fully-equipped modern kitchen located in the historic Central Market of Florence. The state-of-the-art classrooms are set up like professional induction kitchens. In pairs, students are assigned their own stations for the practical-technical applications. The recipes are created by the teacher to be followed by the students on high definition screens set up in the classroom.

Students at LdM develop vital skills such as meal planning, food preparation, food preservation and safety in the professional field. Specialized cooking methods and techniques will be taught, resulting in a deeper understanding of nutrition and food within a historical, economic and sociological context, identifying food trends through critical analysis

Some of these courses may lead to a CULINARY ART CERTIFICATE:
Art of Cooking: Italian Gastronomy
– Art of Cooking: Balance in Nutrition

Courses currently available:

Nutrition Studies

Vegetarian Culture

The Mediterranean Diet