Cultural flavors: embracing food studies in second language content courses

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.