Gastronomy of the Americas through Literature

Catalog description

An in-depth look at the gastronomy of specific geographical and cultural regions of Latin America through a selection of literary texts and films. From Pre-Columbian to current gastronomical influences from around the world, students will learn about ancient grains, protein alternatives, non-wheat carbohydrates, common herbs and spices in connection with the region in which native people grow, preserve and consume them. Other cultural and culinary influences that have shaped the gastronomy of Latin American today will be emphasized to highlight the fusion and a culinary syncretism observed within the rich and diverse Latin American cuisine. A culinary selection of traditional dishes will be prepared. Taught in English.