Food Studies

This course offers an in-depth exploration of Spanish food and culture as a lens through which to understand Spain’s history, geography, traditions, and social practices. Students will examine how regional landscapes, historical influences, and cultural values have shaped Spanish gastronomy and everyday life. Through the study of local festivals, religious and secular holidays, traditional dishes, and culinary techniques, the course highlights the close relationship between food, identity, and community in Spain.

Course introduces students to the political, economic, and environmental dimensions of agriculture. The course will provide cases focused on specific geographical areas and supply chains/industries. Students explore agricultural policy frameworks, the socioeconomic value of farming communities, the structure and consequences of industrial food systems, and the environmental impacts of agricultural and food production.

Imagine sipping on a cup of rich, aromatic coffee—a drink that originated in Ethiopia and has since woven itself into the fabric of daily life in Costa Rica and around the world. Or consider how chocolate, which began as a bitter concoction cherished by ancient Mesoamericans, has transformed into a universally beloved treat. Have you ever thought about why tomatoes, native to South America became a key ingredient in Italian cuisine? And how did gallo pinto, a dish that perfectly embodies Costa Rican cuisine, come to rely on ingredients like rice, which originated in China?