| Unit name | Cuisine, Culture and Identity in the Hispanic World |
|---|---|
| Unit code | HISP30065 |
| Credit points | 20 |
| Level of study | H/6 |
| Teaching block(s) |
Teaching Block 1 (weeks 1 - 12) |
| Unit director | Dr. Cusack |
| Open unit status | Not open |
| Pre-requisites |
None |
| Co-requisites |
None |
| School/department | Department of Hispanic, Portuguese and Latin American Studies |
| Faculty | Faculty of Arts |
This unit will explore the relationship between cuisine, culture and identity in the Hispanic world and how this is represented in literature. Food and how it is consumed is crucial to both individual and collective identities. All nations have national cuisines which reflect the complex relationships between local and global food cultures and which are constructed in the context of dominant ideologies and discourses of gender, imperialism, race and ethnicity. After an introduction focusing on theoretical issues such as the construction of national identity the unit will examine how certain national cutures and cuisines have emerged and then how they are represented in literature. Other aspects of food culture and its representation will be discussed such as the association with gluttony, with the shape of the body, carnival, feast, fairy tales, violence, rituals and seduction. For presentations, students will be able to choose a particular country to study.
