Listed in: Spanish, as SPAN-332
Catherine V. Infante (Section 01)
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.
Requisite: SPAN 301 or consent of the instructor. Fall semester: Professor Infante.
How to handle overenrollment: null
Students who enroll in this course will likely encounter and be expected to engage in the following intellectual skills, modes of learning, and assessment: Emphasis on written work, readings, oral presentations, group work, in-class quizzes or exams, quantitative work, instruction in language other than English, visual analysis, aural analysis.
Tu 02:30 PM - 03:50 PM SCCE A019
Th 02:30 PM - 03:50 PM SCCE A019