A Custom Taste of Italy
Student Snapshot: Lena Rimmer ’26
Lena Rimmer ’26, a double major in art history and Italian studies, is creating her own academic path. While studying abroad in Bologna, Italy, she's researching Italian landscape paintings and pursuing a food studies certificate, and her current courses include an immersive investigation of Bologna’s food culture.
Hometown:
Killingworth, Conn.
Majors:
Art history and Italian studies, with a food-studies certificate.
Clubs and organizations:
Club swim team.
On choosing Dickinson:
I knew I wanted to find a community that mirrored my small high-school experience, and in Dickinson's smaller, discussion-based classes, I can get to know my professors and peers. I'm recognized for my efforts and perspective, and I feel comfortable returning to former professors for input and advice. I also really appreciate how Dickinson makes it so easy to study abroad. I don’t have to worry about missing out on credits or life experiences, even with a double major and a certificate.
Best thing about my majors:
Art history: Each class has added to my global perspective, and each of the professors have been amazing role models and educators (my advisor, Professor of Art History Melinda Schlitt, significantly helped me prepare to study abroad). I'm excited for my senior seminar next year: I’ll co-prepare an exhibition, to be shown at the Trout Gallery, co-write a catalog for the exhibition and present research at the gallery.
Italian studies: The department has been so encouraging, especially my advisor, Senior Lecturer in Italian Luca Lanzilotta. He pushed me to accept an internship and declare a minor, later a major. As someone who struggled a lot with languages in high school, it's hard to believe I'm now not only majoring in Italian studies but taking classes taught entirely in Italian. Support from my Italian professors gave me the confidence and encouragement to continue after Italian 201.
Favorite class/learning experience so far:
My favorite class this semester is Bioregions and Food Cultures of Italy, taught in Bologna by Senior Lecturer in Italian Luca Trazzi [who currently directs Dickinson's Bologna program]. He has done an incredible job of bringing our topics to life in the classroom. Whether we are touring food markets, tasting foods in class or even taking a cooking class, there is always some experiential element. The class has given me both specialized knowledge about Bologna and Italy and grander conceptual knowledge of food studies.
On studying abroad:
I'm currently studying abroad in Bologna, Italy, and I will be in Florence this spring. All of my classes have included explorations into the city. It has been a great way to see lots of places within Bologna I might not have gone to on my own.
Because of my art history major, my advisor recommended that I do an independent study in Italian art, and the professors and staff at the Dickinson Center in Bologna helped me build a schedule that works best for me. Part of my independent study has involved going to local galleries and museums and analyzing landscape paintings within those institutions.
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Published January 7, 2025