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| Semester: | Spring 2024 |
| Number: | 0101-257-001 |
| Instructor: | Ana Isabel Simon-Alegre |
| Days: | Tuesday Thursday 3:05 pm - 4:20 pm |
| Note: | Traditional In-Person Class |
| Location: | Garden City - Hagedorn Hall of Enterprise 119 |
| Credits: | 3 |
| Status: | This Course is Filled to Capacity |
| Notes: |
Cross-Listed With 0143-290-03 |
| Course Materials: | View Text Books |
| Description: |
Students will focus on how Indigenous, African, Hispanic, Caribbean, Spanish, and Afro-Latinx culinary culture has been represented in a selection of movies and texts. Among the topics to be developed are the operations of transatlantic networks, stereotypes of gender, race, and ethnicity, and the importance of media in global society. (Learning Goals:G,CO;Distribution Reqs:Humanities) |
| Learning Goals: |
Students will be able to:● Demonstrate how different disciplines have constructed ideas about food and its connection with colonization and decolonization processes.● Explain how what we eat today cannot be understood without analyzing historical, cultural, social, and political contexts.● Develop a greater awareness of how food and eating are represented in literature, cinema, and the arts. In our discussion we will also address topics related to exotization, appropriation, and globalization.● Gain a greater awareness of their own values, beliefs, assumptions, and experiences by reflecting on the relationships between culinary traditions of Africa, Asia, Native communities, the Afro-Caribbean, and connections between Spain and America.● Analyze the effects of oppression and privilege in relation to access to food.● Develop strategies to advocate for social justice and food justice. *The learning goals displayed here are those for one section of this course as offered in a recent semester, and are provided for the purpose of information only. The exact learning goals for each course section in a specific semester will be stated on the syllabus distributed at the start of the semester, and may differ in wording and emphasis from those shown here. |
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