Abstract
Teaching Spanish culture through food and culinary arts is a great vehicle to promote languages and cultures, as well as to engage college students with an interactive theme that is growing tremendously. Peninsular-Mediterranean cuisine is a strong component of Spanish society and one that allows students to explore and understand the country’s diversity. Spain has a vast and solid culinary tradition, a diverse and well-positioned present balancing old customs and avant-garde food trends, and a promising future cuisine. The hybrid composition and multicultural condition of Spanish food has been influenced and it is influential to other cultures. Also, Mediterranean culinary culture, particularly Spanish, represents an important culinary pillar for many current gastronomical conceptions. This paper presents how students may learn the many aspects and features of Spanish food and cuisine while improving their linguistic competence and becoming culturally more aware of Spanish realities.
Presenters
Jorge Gonzalez Del PozoProfessor, Spanish/Humanities, University of Michigan-Dearborn, Michigan, United States
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Cultural representation, Identity, Food, ELE, Spanish, Communicative competence
