Please note that this module was available
until 2014, but has since been withdrawn
and is no longer available. It has since been
replaced with the second-year module
'A Global History of Food (HI2A7)'.
Tutor: Professor Rebecca Earle
This undergraduate second-year option module tells the history of Latin America through food. By using food, we can study the indigenous cultures that inhabited the region from long before the arrival of Europeans, as well as examine the impact of colonialism and nationalism on the continent. We can explore the history of women, the role of slavery and the impact of industrialisation through the history of food and eating. An entire history of nationalism can be told in a single cookbook. The module thus introduces students to the study of food as a historical source.
More broadly, the module encourages the critical study of both the past and the contemporary world, and helps students to see the historical contexts in which food and eating occur. The module’s focus on Latin America ensures that these issues will be examined in a context that provides ample opportunity to explore the relationship between cuisine, race, and national identity. It allows an examination of both the production and the consumption of important foodstuffs, because of the American origin of many of the foods under study.