The food and flavors of a country are a suggestive reflection of part of its identity. This course examines the cultural and literary history of food in Spain and Latin America from the sixteenth century to the present as a means to explore the relationship between what we eat and how we define ourselves. This approach is also a productive lens to examine interconnected topics such as gender, race, religion, and social identity as they relate to foodways in the Spanish-speaking world. Primary sources will include literary texts, historical accounts, films, cookbooks, and paintings and will be supplemented by secondary critical texts. Through diverse readings, class discussions, and varied writing assignments, students will also hone their speaking, listening, reading and writing abilities in Spanish. Conducted in Spanish.
Prerequisite: SPAN 301 or consent of the instructor. Limited to 10 students.Spring Semester: Professor Infante.
If Overenrolled: Priority will be given to Spanish majors. Others will be admitted to balance by class year.
Attention to Issues of Class, Attention to Issues of Gender and Sexuality, Attention to Issues of Race, Attention to Speaking, Attention to Writing, Languages Other Than English