Taught in Spanish. No exams or papers.

In the field of food studies, food is analyzed not only in the nutritional context, but as a cultural, social and economic phenomenon that reflects historical, political and power dynamics of a region. In the Mexican context, gastronomy varies significantly depending on the region, with influences from various cultures that have given rise to a rich diversity of dishes. These variations are also closely linked to festivities, in which certain foods acquire symbolic and ritual meanings.

In this way, this course will address the culinary traditions of the different regions of Mexico, exploring how food reflects cultural identities. The importance of corn in the cultural and political sphere will be analyzed, as well as the influential gender stereotypes in traditional and professional cuisine. Additionally, the concept of authenticity in global contexts will be discussed, as well as the monetization of traditional cuisine through transnational corporations, including the production of canned and processed foods, and the export of agricultural and livestock products, considering the economic benefits and challenges of food sovereignty.

Just enroll in the 1-unit course on CalCentral --> Class #25931 For more questions: Email Student Facilitator at mnavarro1@berkeley.edu (preferred) OR Email Spanish major advisor Max Maloney at spanua@berkeley.edu