An in-depth study of food in Latin American literature and culture, with a particular focus on its functions and symbolism in indigenous cultures and in the context of the transatlantic exchanges of food products, plants, animals, and recipes among the Americas, Europe, and Africa after 1492. We will also study the role of food and cuisine in the search for new literary forms of expression during the Latin American independence era and contemporary times. The course will study depictions of food, cooking, recipe books, private and public spaces, hunger, deprivation, and body image to explore power relations, gender, race, sexuality, and identity as rooted in long-standing, multicultural traditions involving preparation and consumption of food, global exchanges of foodstuffs, plant, and animal species, as well as the emergence of new hybrid cultures. Readings may include Gonzalo Fernández de Oviedo's Historia, Sor Juana Inés de la Cruz' Respuesta, Francisco de Paula García Peláez' Libro del Chocolate, Fernando Ortiz' Contrapunteo cubano, and Laura Esquivel's Como agua para chocolate.
Max Enrollment: 10
Prerequisites: Open to senior and junior majors or by permission of the instructor.
Distribution Requirements: LL - Language and Literature
Typical Periods Offered: Every other year; Spring
Semesters Offered this Academic Year: Not Offered