Duration: one week + in presence laboratory to be performed later in 2021/2022

The course will involve both frontal lessons and practice laboratories. The training course aims to give to the students a basic knowledge of the history of alimentation, with particular attention to the ancient Near East, to the Roman Empire and to the Medieval Period. The students will have the opportunity of understanding the relationship between the several food cultures overlapped in Jordan in ancient times. The laboratories foreseen during the training will include cooking shows, demonstrations by professional cookers of ancient cooking techniques and tasting of ancient
flavours.
Frontal lessons: 10 hours (one week, five days, two hours by day, five frontal lessons).
Learning outcomes: the course will provide students with the knowledge of the evolution of food history throughout the Mediterranean area, especially in the ancient Near East.
Pre-requisites/terms of reference: basic knowledge of ancient food traditions in Jordan.