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Food & Culture in Argentina
Engineering Program
Buenos Aires, Argentina
Dates: 2/6/25 - 5/17/25
Food & Culture in Argentina
OVERVIEW
CEA CAPA Partner Institution: CEA CAPA Buenos Aires Center
Location: Buenos Aires, Argentina
Primary Subject Area: Cultural Studies
Other Subject Area: Sociology
Instruction in: English
Course Code: CUL340EZE
Transcript Source: University of New Haven
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Additional Fee: $100.00
Additional Fee Description:This course requires payment of an additional fee to cover active learning components that are above and beyond typical course costs, such as site visits, entrance fees and other expenses.
DESCRIPTION
This course introduces Argentinian gastronomy while focusing on the complex value codes and beliefs related to Argentinian local products and their consumption. The course is divided into four parts. In the first part, students will be encouraged to define the concepts of food and culture, explore the role of cuisine in collective and individual identities, and examine how cultural food habits are created and change. This part covers the broader context that includes and sustains the way food is produced, prepared and consumed in Argentina.
The second part of the course explains the theoretical and ideological aspects of cuisine in Argentina and identifies the particular characteristics of traditional Argentinian cuisine. The third part of the course presents historical events that have shaped the cultural food model in Argentina by exploring the many influences of the modern Argentinian diet. The final part focuses on some of the foods that comprise the core of the Argentinian diet. The course includes a number of experiential learning activities that may vary from term to term. These range from visits to local markets and wineries to a variety of workshops, including a cooking workshop.
The second part of the course explains the theoretical and ideological aspects of cuisine in Argentina and identifies the particular characteristics of traditional Argentinian cuisine. The third part of the course presents historical events that have shaped the cultural food model in Argentina by exploring the many influences of the modern Argentinian diet. The final part focuses on some of the foods that comprise the core of the Argentinian diet. The course includes a number of experiential learning activities that may vary from term to term. These range from visits to local markets and wineries to a variety of workshops, including a cooking workshop.