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Class number:
3412
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Title: Food History in Latin America |
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Department: First Year Sem & Colloq |
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Career: Undergraduate |
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Component: Seminar |
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Session: Regular |
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Instructor's Permission Required: Yes |
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Grading Basis: Graded |
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Units: 1.00 |
| Enrollment limited to 15 |
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Current enrollment: 14 |
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Available seats: 1 |
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Start date: Tuesday, September 2, 2025 |
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End date: Wednesday, December 17, 2025 |
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Mode of Instruction: In Person |
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Schedule: TR: 2:55PM-4:10PM, SH - N215 |
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Instructor(s): Euraque, Dario |
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Prerequisite(s): Only first-year students are eligible to enroll in this class. |
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Distribution Requirement: Meets FirstYr Seminar Requirement |
Course Description:
Food in Latin America and the Caribbean has a rich, long history that dates thousands of years before Columbus sailed into the Caribbean Sea in 1492. This past was furthered enhanced by economic and cultural aspects of European Colonialism and the Atlantic Slave Trade, even with their tragic legacies. Before 1492, millions of Indigenous peoples grew corn, beans, chilies, cacao, quinoa, avocados, potatoes and tomatoes, and much more. Europeans brought wheat, and many spices and fruits from Africa and Asia, including sugar, bananas, and coffee. Africans, free and enslaved, enhanced the colonial and post-colonial diet with their own crop contributions: okra, rice, yams, black-eyed peas, kidney, lima beans, and more, as well particular techniques for processing and cooking. This course explores the economic processes of the history of colonial and post-colonial food production, consumption, and global marketing and branding in Latin America and the Caribbean. |