SPN 2881: Special Topics in Language and Culture Markets

SPN 2881: Special Topics in Language and Culture Markets

SPN 2881: Special Topics in Language and Culture
Markets, Kitchens and Food: The Meaning of food in Latin American Culture & History
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Instructor: Dr. Claudia Femenías
Office: Wilson School of Commerce 109
Office hours: MW 12:00- 12:50 T&TH 10:30-11:20 email: [email protected]
Phone: 336- 841-4594
“Conflict, conquest, seductions, ethnicity and nationhood, dreams and disillusionments; all these have their place
at the dinner tables of Latin America. Eating itself may be an act of conquest or a gesture of tribute and reverence,
the meal an affirmation of hierarchy or a kind of abnegation” González,Mike. “Food in Latin America”
Course Description: This course explores the multiple ways in which food and food habits communicate
cultural and historical values. Through critical reading, analysis and discussion of Latin American literary
texts, films, articles and popular media students will reflect on how food images and food practices are
used symbolically to enter in a dialogue with the history and culture of Latin America.
Course Goals:
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To introduce students to Latin American history and cultural identity through images of food.
To explore the rhetorical dimension of food as expressed in Latin American and Latino films,
literature, and other cultural texts.
To enhance students’ critical thinking skills through the reading and discussion of literary texts
and films.
To enhance students’ cultural awareness.
To expand students’ communicative skills, both oral and written, in the Spanish language.
Learning Outcomes: Students will be able to:
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identify the different geographical areas in Latin America and explain how geography has
impacted Latin American history and food habits.
explain the cultural diversity of the continent as expressed through food.
explain how food and food habits communicate ideas and cultural values.
identify core foods in Latin America and explain the role they have played in the history and
culture of the continent.
analyze images of food in literature, film, and the media in order to explain how these images
reflect the culture, history, and cultural values of Latin America.
react critically to concrete and abstract concepts based on the readings.
expand their communicative skills, both oral and written, in the Spanish language
show improvement in their reading comprehension skills and cultural awareness through assigned
materials.
Textbooks: There is no text book for this class. All primary and secondary readings will be available on
BB or on reserve at Smith Library. Students will be required to have food presentations during the
semester and they will have to incur in some expenses.
Films: The following films will be available to stream through Smith Library or will be held on reserve
at the library. Like Water for Chocolate (México, 1992 ), Banana Wars: Global Fury Over a Humble
Fruit (2008), Sugar Babies: Growing up in the cane field (2007) Guatemala: The Human Price of Coffee
(2004), Tortilla Soup (2001), “De ollas y sueños” (Perú 2009)
Grading Criteria:
Exams (2)
Oral presentations &
Group Projects
Class Participation (It includes
Homework, quizzes & in-class
Work)
Papers
Final
30%
25%
10%
20%
15%
This course follows the University grading criteria system as found in the High Point University
Undergraduate Bulletin and as outlined below:
A= (superior/outstanding) is the highest grade earned; it is reserved for those students whose work is of
a markedly outstanding quality in all the different components of the course.
B= (excellent/very good) is the grade earned for work which, while not notably superior, is clearly above
average in all the different components of the course.
C= (average) is the grade earned for satisfactory work in all or almost all component of the course. It is
the work done by the average student.
D= (inferior/below average) is the grade for work which, while not altogether satisfactory, is good
enough to receive credit for the course.
F= (failure) is the grade earned for failure and indicates that no credit can be received for the course
except by repetition. The student failed the majority of the course components.
The accompanying course schedule provides a basic outline for the course activities. The
instructor may vary the schedule occasionally if circumstances call for it.
Grading Scale:
97-100A+
77-79 C+
60-62 D-
94-96 A
73-76 C
Below 60 F
90-93 A70-72 C-
86-89 B+
67-69 D+
83-86 B
63-66 D
80-82 B-
Hour exams and quizzes: During the semester there will be two exams and several unannounced
quizzes. There are normally no make-up exams. Unjustified failure to take an exam may result in a
grade of “0”. If the test was missed due to extreme circumstances the instructor will discuss with the
student alternate means of assessment.
Written Component: There will be two short papers throughout the semester and some unannounced
in-class response papers. These response papers will answer a specific question that directly relates to the
readings, class discussion and/or videos. Students are expected to integrate all of these aspects into a
coherent and in-depth answer to the question or topic at hand. Papers should be written in Spanish, typed
and double-spaced. The length of the paper should be 400 to 500 words. Matters of form will be taken
into account in the grading of the papers; an excess of typographical, orthographic, and/or grammatical
errors will affect your grade.
Oral Presentations: During the semester students will have two group presentations. In the first presentation
students will be responsible to give a general introduction to the assigned geographical area and its food habits
as they relate to the history and geography. The second group presentation, students will select from a staple
crop, holidays and celebrations or cooking techniques from Latin America. As part of this second
presentation, students will use google earth to create a virtual map that traces the development of staple crops
in Latin America. Specific guidelines and grading criteria will be given in advance.
Group Project: La mesa Latinoamericana y La Navidad. During the last classes students will prepare food to
demonstrate a traditional Latin American table and Christmas celebration in a selected country. Students will
prepare and bring to class a representative menu. Students will need to present their food selection, cultural or
historical reason for their food choice. Specific guidelines and grading criteria will be given in advance.
During this time students will also present their google earth work on staple crops.
Final Project: The final exam is scheduled for Monday, December 15th at noon. The final project will consist
of two parts: an oral presentation and a personal essay to supplement the oral component. The main concept of
this project is to reflect in one of our learning outcomes through a food-related image. Students are free to
experiment with their creativity and present their ideas through an artistic means (poetry, photography,
painting, etc.) Specific guidelines and grading criteria will be given in advance.
All assignments are due at the time stipulated in the syllabus during class. Electronic submissions
will not be accepted. Late assignments will be penalized by lowering the grade by a letter grade for
each day of tardiness.
Participation and preparation: The format of this class is highly interactive. This class is discussion
based and for that reason active participation is vital and expected from all students. Please note that
coming to class in itself is not considered evidence of good class participation, rather it is a prerequisite.
The preparation and participation grade is based on your demonstration that you have read and reflected
on the materials assigned for that particular class. Students will be expected to have read the assigned
material carefully and as many times needed before coming to class. Class participation is calculated
into the final grade for this course. Absence therefore affects the final participation grade.
In addition to attending class, students are expected to spend at least 2 hours each week engaged in outof-class work (i.e., reading, studying, doing homework, etc.) for every hour of credit earned in this
course.
A
Grading Rubric for Class Participation
Spanish 2881
Superior. Excellent preparation for class; always volunteers and shows clear evidence of having
read and carefully prepared the assigned material. Student rarely uses English in class. Student
exemplifies mastery, rigor, and intellectual curiosity regarding course content.
B
Good. Solid preparation for class; consistently volunteers. Student exemplifies interest and
engagement regarding course content. Student makes meaningful contributions to the discussion
at hand and shows some evidence of having read the assigned material. Student uses mostly
Spanish in class but uses English with certain frequency.
C
Adequate. Fair preparation for class; occasionally volunteers; student exemplifies competence
regarding course content; sporadic contributions during group discussion or the general
discussion. Student doesn’t show strong evidence of having prepared the assigned material.
Student frequently uses English in class.
D
Limited. Uneven preparation for class; rarely volunteers; demonstrates indifference or irritation
when prompted; inattentive during class; contributes to the discussion mainly when asked
directly. The student shows little evidence of having prepared the assigned material. Uses
English frequently and needs to be reminded to use the target language.
F
Weak. Little to no preparation for class; never volunteers, or doesn’t respond when prompted;
irrelevant, distracting, or no contributions to group discussion.
Attendance policy: Regular attendance at the discussion is required of all students. Absence is not an
excuse for failure to complete work. The Department of Modern Foreign Languages does not distinguish
between excused and unexcused absences. Any student who accumulates two (2) absences during the
semester for any reason will be placed on attendance probation. Any student who accumulates two (2)
additional absences after being put on probation may be dropped from the course. Students who must
miss class because of required university activities (such as participation on an inter-varsity sport team)
should notify the instructor prior to the absence and make any necessary arrangements for work missed.
Class Etiquette:
1. Due to the interactive nature of the course and out of courtesy for all present, all electronic devices
(cell phones, iPods, etc.) must be silenced and put away before entering the classroom.
2. Out of respect for your classmates and the instructor, make sure that you arrive to class on time. Once
the class has started students should refrain from leaving the classroom. If there is a medical need or
another reason for you to leave the classroom, please discuss it with the instructor beforehand.
Honor Code: The instructor supports and will enforce the student honor code in every aspect of student
evaluations. Every High Point Student is honor-bound to refrain from cheating, collusion, and
plagiarism. Besides, students are honor-bound to confront violations of the University Honor Code if
they observe them.
The Writing Center: The Writing Center provides writing assistance for students at any level of study –
from freshman to graduate – at any stage in the writing process, from invention through revision. The
Writing Center staff will be available in a variety of locations around campus during various hours
throughout the day, Monday through Friday. Go to https://highpoint.mywconline.com/ to make an
appointment. Appointments can only be made through the online portal. Appointments will be available
starting September 3, 2014 for the Fall 2014 semester. Writing Center tutors do not proofread or edit
students’ papers for them, but they do work with students to help them develop strategies for
improvingtheir writing in light of their respective assignments, instructors, and writing styles. For more
information, contact the Writing Center Director, Dr. Leah Schweitzer, at [email protected]
or (336) 841-9106.
Disability Accommodations: Students who require classroom accommodations due to a diagnosed
disability must submit the appropriate documentation to Disability Support in the Office of Academic
Development, 4th Floor Smith Library. Requests for accommodations should be made at the beginning of
a course. Accommodations are not retroactive. Contact Rita Sullivant, Coordinator of Disability
Support, [email protected], 336-841-9061 for additional information.
Course Evaluations: It is important for every student to fill out an on-line course evaluation. Toward the
end of the semester, the Office of Institutional Research and Assessment will send a notice to the
student’s High Point University e-mail address regarding the on-line evaluation process.
The accompanying course schedule provides an outline of the course activities. The instructor may vary
the schedule occasionally if circumstances call for it
Agosto
Martes 26
Jueves 28
Septiembre
Martes 2
Introducción al curso.
Unidad 1: Latinoamérica y sus influencias: Un continente diverso y una cocina
mestiza.
La comida en Latinoamérica ¿Qué sabemos del tema?
La comida y la cultura ¿Qué es cultura? ¿Qué nos dice la comida de nosotros y los otros?
Definición de términos: Identidad, cultura, identidad cultural
Leer: El Popol Vuh (Selecciones: La creación)
Leer Barthes, “Toward a Psychosociology of Contemporary Food Consumption”
Jueves 4
Presentación oral: La dieta Americana y el impacto de la Conquista.
Presentación: Los productos latinoamericanos
Leer: Los productos (on BB)
Leer: “Oda al maíz” de Pablo Neruda
Martes 9
Presentación oral: El caribe
Unidad 1: Comida e historia de Latinoamérica.
Leer: González, Mike. “Food in Latin America”
Actividades de pre-lectura “Historia de Arroz y Habichuelas”
Jueves 11
Leer: “Historia de Arroz y Habichuelas” de Ana Lydia Vega.
Martes 16
“Historia de arroz y Habichuelas” (cont.)
Jueves 18
Pales Mato: “Menú”, “Ñam, Ñam”
Guillén: “West Indies “y “Cañas”
Martes 23
Presentación oral: México y Centro-América.
Presentación: Los productos latinoamericanos.
Leer: “United Fruit Co.” de Pablo Neruda.
Jueves 25
Examen # 1
Martes 30
Unidad 2: Comida, familia y nostalgia
Discusión de la película: Tortilla Soup
Actividades de preparación “Como agua para chocolate”
Octubre
Jueves 2
Leer: “Como agua para chocolate” (selecciones)
Martes 7
Discusión de la película “Como agua para chocolate”
Jueves 9
Leer: Judith Cofer: “The Lessons of Sugar Cane”
Suárez, Virgil. “Song to the Sugar Cane”
Martes 14
Presentaciones orales: Sudamérica.
Presentación: Los productos latinoamericanos.
Leer: Odas de Neruda (selecciones)
Jueves 16
Continuación de la discusión
Película: (TBD)
Ensayo # 1
21st - 24th
Vacaciones de otoño
Martes 28
Discusión de la película
Unidad 3: Mujer, cuerpo y comida.
Actividades de prelectura: “Lección de cocina” de Rosario Castellanos.
Jueves 30
Leer: “Lección de cocina” de Rosario Castellanos.
Noviembre
Martes 4
“Lección de cocina” (cont.)
Jueves 6
Leer: “Inmensamente Eunice” de Andrea Blanqué
Martes 11
Exam # 2
Jueves 13
Trabajo individual en proyecto final.
Martes 18
Unidad 4: El espacio público y la identidad nacional.
Documental: “De ollas y sueños” (en clase)
Discusión del documental
Jueves 20
Discusión (cont.)
Leer: “Inside the Market Place”
Leer: The Latin Deli: Ars Poetica.
Martes 22
Reporte de la visita al supermercado hispano.
¿Qué nos dice el espacio público de los valores culturales?
Ensayo # 2
Jueves 24
Vacaciones de Acción de Gracias.
Diciembre
Martes 2
Continuación de la discusión.
Jueves 4
Presentaciones orales: La mesa latinoamericana.
Martes 9
Presentaciones orales: La mesa latinoamericana.
Final: Lunes 15 de diciembre a las 12:00 pm.