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The Culture of Food & Wine in Spain
Community Engagement & Language Acquisition Program
Seville, Spain
Dates: 9/1/21 - 12/17/21
The Culture of Food & Wine in Spain
OVERVIEW
CEA CAPA Partner Institution: CEA CAPA Seville Center
Location: Seville, Spain
Primary Subject Area: Cultural Studies
Other Subject Area: Sociology
Instruction in: Spanish
Course Code: SPN350SVQ
Transcript Source: TBD
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Prerequisites: Intermediate Spanish II or the equivalent of at least four semesters of college level Spanish
DESCRIPTION
This course combines historical, anthropological, sociological and, of course, gastronomical perspectives to examine the relationship between food and culture in Spain. A historical timeline will be used as a reference to follow the evolution of Spanish cuisine from Spain's first settlers to present day. The different cultures and civilizations that have formed part of Spain's history - Romans, Visigoths, Arabs, Jews and Pre-Columbian Americans - have contributed a variety of foods and spices that today form part of the rich and unique Spanish cuisine.
Through a variety of readings, study excursions and tasting sessions this course offers you the opportunity to go beyond the traditional classroom experience to explore the five senses of sight, hearing, taste, smell and touch, essential to fully comprehend and appreciate Spanish cuisine.
Through a variety of readings, study excursions and tasting sessions this course offers you the opportunity to go beyond the traditional classroom experience to explore the five senses of sight, hearing, taste, smell and touch, essential to fully comprehend and appreciate Spanish cuisine.