Spanish 245 - T-LAT AMER & PENINSUL ST: FOOD
Fall
2018
01
4.00
Nancy Sternbach
MWF 09:00-10:20
Smith College
10485-F18
HATFLD 104
nsternba@smith.edu
Topics course. May be repeated with a different topic.
Normally offered each fall.
: This course embarks upon the critical study of both the past and the contemporary Spanish-speaking world by examining the relationship between cuisine, race and national identity. Through native and imported foodways we interpret the history of Spain, Latin America, the U.S. Southwest and the Ottoman Empire by examining migrations, empires, multiple geographic locations and identity. By invoking the premise that history is contained in cookbooks and their oral counterparts, we study food of the indigenous cultures that inhabited Latin America long before the arrival of Europeans, as well as examine the impact of colonialism and nationalism on the continent. We explore the role of women in and out of the kitchen; the history of slavery and forced migrations from Spain and Latin America; and the impact of industrialization through recipes, food and eating. Prerequisites: SPN 220 or equivalent. Enrollment limited to 19.
Normally offered each fall.
: This course embarks upon the critical study of both the past and the contemporary Spanish-speaking world by examining the relationship between cuisine, race and national identity. Through native and imported foodways we interpret the history of Spain, Latin America, the U.S. Southwest and the Ottoman Empire by examining migrations, empires, multiple geographic locations and identity. By invoking the premise that history is contained in cookbooks and their oral counterparts, we study food of the indigenous cultures that inhabited Latin America long before the arrival of Europeans, as well as examine the impact of colonialism and nationalism on the continent. We explore the role of women in and out of the kitchen; the history of slavery and forced migrations from Spain and Latin America; and the impact of industrialization through recipes, food and eating. Prerequisites: SPN 220 or equivalent. Enrollment limited to 19.