Food has always been closely linked to identity, but in the past two decades, it has also become the focus of a host of issues that reflect cultural, social, and even political values. In this course, we look at the nexus between what you eat and who you are by focusing on food culture in two countries: Denmark and Spain. Each has a deeply-rooted culinary tradition that was shaped by geography, religion, and demographics. In recent years each has also shot to the forefront of the gastronomic world, producing a distinctive kind of cutting-edge cuisine (‘molecular gastronomy’ in Spain; ‘New Nordic’ in Denmark), that has turned its chefs into celebrities and its restaurants into the objects of international pilgrimage. In this course, we examine what impact that those changes, and others, have had on identity in each nation.
Related Discipline(s)This summer course would also be of interest to the following discipline(s):