Faculty Profile
Luca Trazzi
Senior Lecturer in Italian (2013)
Contact Information
Bosler Hall Room 220
717.254.8083
Bio
Luca Trazzi holds degrees in foreign languages, linguistics, and food studies. At Dickinson College, he teaches elementary, intermediate, and writing-in-the-discipline (WID) Italian courses and organizes co- and extra-curricular Italian events on campus. Currently the Chair of the Food Studies Certificate, he teaches “Introduction to Food Studies,” the certificate's gateway course, and he leads Italian discussion sessions in courses such as “Italian Food and Wine” and “Food and Culture in Medieval and Renaissance Italy.” With an emphasis on experiential place-based learning, he also developed a globally integrated course and short-term study abroad program focused on sustainability, urban agriculture, and urban markets in Italy.
Education
- B.A., Alma Mater Studiorum, University of Bologna, Italy, 2007
- M.A., 2010
- M.A., 2019
2022-2023 Academic Year
Fall 2022
FYSM 100 First-Year Seminar
The First-Year Seminar (FYS) introduces students to Dickinson as a "community of inquiry" by developing habits of mind essential to liberal learning. Through the study of a compelling issue or broad topic chosen by their faculty member, students will:
- Critically analyze information and ideas
- Examine issues from multiple perspectives
- Discuss, debate and defend ideas, including one's own views, with clarity and reason
- Develop discernment, facility and ethical responsibility in using information, and
- Create clear academic writing
The small group seminar format of this course promotes discussion and interaction among students and their professor. In addition, the professor serves as students' initial academic advisor. This course does not duplicate in content any other course in the curriculum and may not be used to fulfill any other graduation requirement.
ITAL 101 Elementary Italian
Intensive study of the fundamentals of Italian grammar, with a view to developing reading, writing, speaking, and understanding skills. Laboratory and other audiovisual techniques are used. Cultural elements are stressed as a context for the assimilation of the language.
