Catalog

Speak Italian With Your Mouth Full

Experimental Study Group MIT CC BY-NC-SA 4.0 39 lectures

The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.  A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes  and to understand and speak basic Italian.

Syllabus

  1. 1 Lesson 1: Part 1 - Language Instruction
  2. 2 Lesson 1: Part 2 - Cooking Instruction
  3. 3 Lesson 2: Part 1 - Language Instruction
  4. 4 Lesson 2: Part 2 - Ingredients
  5. 5 Lesson 2: Part 3 - Cooking Instruction
  6. 6 Lesson 3: Part 1 - Opening Lecture
  7. 7 Lesson 3: Part 2 - Ingredients and Vocab
  8. 8 Lesson 3: Part 3 - Cooking Instruction
  9. 9 Lesson 3: Part 4 - Closing Lecture
  10. 10 Lesson 4: Part 1 - Language Instruction
  11. 11 Lesson 4: Part 2 - Ingredients and Vocabulary
  12. 12 Lesson 4: Part 3 - Cooking Instruction
  13. 13 Lesson 5: Part 1 - Language Instruction
  14. 14 Lesson 5: Part 2 - Ingredients and Vocabulary
  15. 15 Lesson 5: Part 3 - Cooking Instruction
  16. 16 Lesson 6: Part 1 - Vocabulary and Sentences
  17. 17 Lesson 6: Part 2 - Cooking Instruction
  18. 18 Lesson 6: Part 3 - Closing Lecture
  19. 19 Lesson 7: Part 1 - Opening Lecture
  20. 20 Lesson 7: Part 2 - Ingredients
  21. 21 Lesson 7: Part 3 - Cooking Instruction
  22. 22 Lesson 8: Part 1 - Opening Lecture
  23. 23 Lesson 8: Part 2 - Cooking Instruction
  24. 24 Lesson 9: Part 1 - Opening Lecture
  25. 25 Lesson 9: Part 2 - Ingredients and Cooking Instruction
  26. 26 Lesson 9 Part 3- Food Preparation
  27. 27 Lesson 10: Part 1 - Opening Lecture
  28. 28 Lesson 10: Part 2 - Ingredients and Cooking Instruction
  29. 29 Lesson 10: Part 3 - Closing Lecture
  30. 30 Lesson 10: Part 4 - A Game!
  31. 31 Lesson 11: Part 1 - Opening Lecture
  32. 32 Lesson 11: Part 2 - Ingredients and Cooking Instruction
  33. 33 Lesson 11: Part 3- Closing Lecture
  34. 34 Lesson 12: Part 1 - Opening and Ingredients
  35. 35 Lesson 12: Part 2 - Cooking Instruction
  36. 36 Lesson 12: Part 3 - Closing Lecture
  37. 37 Lesson 13: Part 1 - Opening Lecture
  38. 38 Lesson 13: Part 2 - Ingredients and Cooking Instruction
  39. 39 Lesson 13: Part 3 - Food Preparation

Course materials