Traditional Cuisine: A Comparative Analysis of Food-Centered Culture and Histories in Maine & Iceland (Summer 2019)
This course explores cultural meanings attached to various food practices, including how personal identities and social groups are formed via food production, harvesting, preservation, preparation, and consumption. Through various genres of writing, informed by field research in Maine and Iceland, we will use a foodways approach to better understand how traditional cuisines are related to identity, politics, economics, globalization, and environment. Specifically, we will examine the traditional cuisines of these two places through four lenses or frameworks: 1) history/tradition, 2) natural resources/environment, 3) consumption/appreciation, and 4) harvesting/preparation.
COURSE DATES: May 13-June 3; TENTATIVE TRAVEL DATES: May 17-27