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Instructor Class Description

Time Schedule:

Ana M Raftery
SPAN 592
Seattle Campus

Literary Problems: Renaissance

Class description

FOOD AND CULTURE. The course will explore the interface among food, culture and ethnicity in a wide national and chronological frame. Some of the specific topics discussed will include: food practices and national identity, dietary laws and racism, and food politics and social implications. The course will also survey situations of cultural contact and ethnic conflict. It will address the significance of commercial exchange (Spice route), conquest (Europeans, Native Americans, and Africans), and war and ethnic persecution (Muslims and Jews, Inquisition) in the context of cultural and food practices. Students working in different fields will be encouraged to make their own list of primary texts, which can incorporate chronicles, travel literature, Inquisitorial records, eye witness accounts, and literary fiction. The reading list includes: Food and Culture: A Reader by Carole Counihan (Routledge 2007), America’s First Cuisines by Sophie Coe (University of Texas Press 1994), The Physiology of Taste by Jean Anthelme Brillat-Savarin (Everyman's Library 2009), and Out of the East: Spices and the Medieval Imagination by Paul Freedman (Yale University Press 2008).

Student learning goals

General method of instruction

Recommended preparation

Class assignments and grading

The information above is intended to be helpful in choosing courses. Because the instructor may further develop his/her plans for this course, its characteristics are subject to change without notice. In most cases, the official course syllabus will be distributed on the first day of class.
Last Update by Ana M Raftery
Date: 05/16/2013