Abstract
ABSTRACT This article argues for the continued collaboration of food studies and second language studies. By introducing a variety of food related concepts in language courses, particularly upper-level content courses, students are more likely to realize the possible interdisciplinary connections of their own studies and interests. I use my 300-level university Spanish Special Topics course on food as the anchor to this article to demonstrate some ways in which this overlap is both fruitful and effective. My hope is that this will inspire more food focused courses in language departments thus strengthening the reach food studies can have across fields, universities, and perhaps even advanced high school courses while simultaneously enforcing the value of second language studies for both language learners and heritage speakers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
