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.
For Spring 2021, this course will be taught “hyflex,” with instruction conducted synchronously via Zoom as well as in-person meetings for students on campus. All course materials will be available digitally and will be provided by the instructor.
Requisite: SPAN 211, SPAN 301 or consent of the instructor. Spring Semester: Professor Infante.
If Overenrolled: Priority will be given to Spanish majors. Others will be admitted to balance by class year.