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Italy and Spain are undoubtedly the culinary epicentres of the Mediterranean with food cultures that have intersected repeatedly since Ancient times. In this 18-day intensive in-country subject students will learn about the centrality of eating to Italian and Spanish ways of life and consider the relationship between identity, place and food. Through a series of programmed food activities, including hands-on experiences, students will explore different facets of Italian and Spanish culinary culture, experiencing first-hand two of the most important food trends in Italy and Spain: slow food in Italy and haute cuisine in Spain. Students will critique also the role of gender in relation to the food cultures of Italy and Spain, in particular the gendering of authority in the high-end kitchen Students will critique their own participation in food tourism and this subject will equip students with the conceptual and practical tools for developing intercultural sensitivity and adaptability.
Students will spend approximately 9 days in each country. Accommodation will be shared. Enrolment is by application and a quota will be applied. While there is no need to speak Spanish or Italian to complete this subject, special arrangements can be made for languages students.
Intended learning outcomes
Students that successfully complete the subject should:
- have experienced first-hand the relationship between food and identity formation;
- be able to critically interpret key food texts, using theories and concepts relevant to food studies;
- understand the interrelationship between local and global food traditions and position this in relation to theoretical discourses of food studies;
- have developed an awareness of what constitutes a national cuisine and be able to articulate this;
- have developed an in-depth understanding of specific historical and cultural issues and contexts in relation to identity and food culture and how these affect foodscapes through time;
- have developed the ability to evaluate the strength of food studies theories, and develop an argument in relation to identity and food cultures.
- have the capacity to appraise and discuss cross-cultural issues
- be able to apply tools and practices to enhance intercultural sensitivity and adaptability
Last updated: 13 August 2021