Food Cultures, Race, and Identity in the Hispanic and Sephardic Worlds

3 credits

Food cultures and practices and their intersections with the construction of racial or racialized identities in the Hispanic and Sephardic worlds. Addresses issues of diversity through examining the role of food in creating power differentials and racialized identities. Food practices in the Hispanic and Sephardic worlds in a broad geographic area and time period. Offered: jointly with JEW ST 324/SPAN 325.