BPSE-420: Latin Cuisines: Mexico, Central America, and the Caribbean

Credits 3
This course focuses on the regional cuisines of Mexico, Central America, and the Spanish-speaking Caribbean. Special attention will be given to the ingredients--especially corn--cooking techniques, and flavor profiles from these three major regions, whose ingredients and geography overlap, creating both commonalities and distinct culinary traditions. In this course, students will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes associated with each one. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and their classmates during family meal.
Corequisites
Advanced Cooking (ADVC-301L), Ancient Foods in a Modern World: Latin American Crops in the Global Arena (LART-335), Latin Cuisines: South America (BPSE-421), Concentration Capstone: Latin (BPSE-450L).