SPN-351 Hispanic Cuisine and Culture

Exploration of different aspects of food production and consumption as they relate to Spanish and Spanish American cultures. Through readings, discussions, small field trips to local markets and restaurants and the act of shopping for and preparing authentic Spanish and Spanish American dishes we will explore the complex web of connections between crops, ecology, farming life, politics and what have come to be called fast or slow food cultures. Conducted entirely in Spanish. Conducted entirely in Spanish, a culinary study trip to Guatemala is typically required. May Experience ONLY. 2 credits.