A focus on the relationship of food, the people, and the regions of Latin America. Students will be exposed to readings and films related to the history of food consumption, hunger, and society from an interdisciplinary and cross-cultural perspective. The course also highlights the fusion and syncretism observed over time from pre-Hispanic to other culinary influences that have shaped the gastronomy of Latin America. Close attention is paid to indigenous ways of growing, consuming, and preserving food in order to offset food insecurity in specific geographical regions. Students will learn the connection between food and the many ethnic identities that exist throughout the rich and diverse food cultures of Latin America.
Myriam Gonzales Smith
3.5