From Text to Palate: Literature, Food and Society in Spain and Latin America
I took the little book from the angel’s hand, ate it, and it tasted as sweet as honey utters John in the Bible. The ancient link between food and books is particularly significant in the Hispanic World where eating has always been essential in defining individuals, groups, cultures, and societies. Through an interdisciplinary approach to Hispanic texts and voices from a wide range of time periods (Don Juan Manuel, Lope de Rueda, Cervantes, Josep Plá, Manuel Vicent, Cabeza de Vaca, Ricardo Palma, Laura Esquivel, Martín Caparrós), this course studies food (everything ingested including liquids and medicines) as a cultural product concocted by forces such as ritualization, colonization, technology, travelling or globalization. We will pay particular attention to the intersections of food with economy, religion, social class, gender, health, and language. IN SPANISH
Prerequisite: SPAN 221 and SPAN 302
Note:
SPAN 405 may be taken twice for credit, with different content, to a maximum of 6 credits.
Language of Instruction: Spanish