Spanish 225: Spanish Food & Culture

This text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.

Discover how unique foods are grown, eaten, and celebrated by people all over the planet, get recipes for delicious dishes, and so much more! Pull up a chair and dig into this bold and vibrant world atlas full of fun food facts, fascinating information about crops and farming, easy-to-read maps, recipes, and games from around the world. Highlights include appetizing attractions, cool places to eat, and food festivals, and sustainable eating is promoted throughout. It's a treat for kids who are interested in food and a valuable reference about geography, agriculture, and culture across the continents. Absolutely stuffed with mouthwatering tidbits for every reader! Kids are sure to come back to the table hungry for more!

The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies.

What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales.