HIST-2560 Making Latin American Cuisine
(SELF & SOCIETY, ENGAGING DIFFERENCE) This course explores the rich and diverse history of Latin American cuisine, examining how Indigenous, African, Asian, and European culinary traditions have intersected to shape the region's food culture. Students will trace the origins of iconic dishes such as tamales, arepas, empanadas, and ceviche, analyzing how colonization, migration, trade, and slavery influenced food practices in Latin America and the Caribbean.