The Culture of Food & Wine in Spain

This course will introduce you to the textured cultural histories of Spanish food and wine. Your approach will be a mixture of first hand experience (field trips, guided visits and tastings) and interpretative analysis (through the examination of selected food texts, your own written assignments, in-class debates and your entries in a personal food journal). Through a multi-disciplinary approach to food and wine you will address a broad variety of key contemporary issues including slow-food, organic foods and the origins (and preservation) of regional variations. You will also develop an awareness of more sophisticated ways of looking at food in the fields of food anthropology, the psychology of food consumption, the symbolic aspects of food and the social construction of its meaning.

*** This course is pending approval from University of New Haven.