This course focuses on food in its cultural, historical, political, economic, and social dimensions as a way to gain insights into the Spanish-speaking world and also develop students’ competencies in the Spanish language. Topics will include traditional foods and food-related customs, contemporary culinary trends, popular culture, agriculture practices, and national food policies. We will examine how food and culinary practices express, shape, and revise regional and national identities in countries where Spanish is spoken, and form part of a global world. A selection will be made from among the diversity of culinary traditions and food-related topics in the more than twenty countries in which Spanish is spoken.
This course fulfills a Foundations Program requirement.