This course explores the intersection of food and community building through the study of Hispanic cultures. By examining the interaction of various Hispanic communities with different ethnic groups by means of food practices, the course provides an introduction to: urban planning and design that pertain to food; food and material culture; foodways and gender roles; diet and hygiene; food in religious and civic celebrations, and rituals; socioeconomic factors in food practices; ingredients, and food preparation techniques. The scope of the course comprises Latin American countries and US communities and looks at Hispanic food practices as an important component in the study of culturally diverse peoples and cultures. This course has a hands-on component.
This course is cross-listed with GEOG 373, HONORS 394, and JEW ST 362.