{"id":9553,"date":"2020-06-30T12:25:13","date_gmt":"2020-06-30T16:25:13","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9553"},"modified":"2020-06-30T12:25:13","modified_gmt":"2020-06-30T16:25:13","slug":"course-spotlight-race-ethnicity-and-food","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2020\/06\/30\/course-spotlight-race-ethnicity-and-food\/","title":{"rendered":"Course Spotlight: Race, Ethnicity and Food"},"content":{"rendered":"<figure id=\"attachment9554\" aria-describedby=\"caption-attachment9554\" style=\"width: 372px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2020\/06\/ITERNATIONAL.jpg\" alt=\"\" width=\"362\" height=\"235\" class=\" wp-image-9554\" \/><figcaption id=\"caption-attachment9554\" class=\"wp-caption-text\"><em>Photo by Larry Mayer, Billings Gazette (Billings, MT)<\/em><\/figcaption><\/figure>\n<p class=\"p1\">Dr. Megan Elias will be teaching Special Topics in Gastronomy: Race, Ethnicity and Food during the Fall 2020 semester. This 4-credit course will examine how constructions and experiences of race and ethnicity shape and are shaped by foodways. Both positive and negative definitions of racial and ethnic identities delimit access to and use of different foodstuffs and preparations. In this class we explore these processes, focusing particularly on North America. We will read widely in the literature, paying close attention to intersectional scholarship to understand how limitations related to race, ethnicity, class, religion, gender and sexuality reinforce each other and are also challenged and resisted together. Students will be responsible for participating in and sometimes leading discussion, completing regular writing assignments and designing and completing a semester-long research project.<\/p>\n<p class=\"p1\">This class will meet on Wednesday evenings, from 6 to 8:45 PM, starting on September 2nd. The course is open to graduate students and advanced undergraduates. Non-degree students may also register. Please contact\u00a0<a href=\"mailto:gastrmla@bu.edu\"><span class=\"s2\">gastrmla@bu.edu<\/span><\/a>\u00a0for more information.<\/p>\n<figure id=\"attachment9555\" aria-describedby=\"caption-attachment9555\" style=\"width: 129px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2020\/06\/Pasted-Graphic.jpg\" alt=\"\" width=\"119\" height=\"119\" class=\" wp-image-9555\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2020\/06\/Pasted-Graphic.jpg 250w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2020\/06\/Pasted-Graphic-150x150.jpg 150w\" sizes=\"(max-width: 119px) 100vw, 119px\" \/><figcaption id=\"caption-attachment9555\" class=\"wp-caption-text\"><em>Dr. Megan Elias<\/em><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Dr. Megan Elias will be teaching Special Topics in Gastronomy: Race, Ethnicity and Food during the Fall 2020 semester. This 4-credit course will examine how constructions and experiences of race and ethnicity shape and are shaped by foodways. Both positive and negative definitions of racial and ethnic identities delimit access to and use of different [&hellip;]<\/p>\n","protected":false},"author":17971,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,15,17,18,1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9553"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/17971"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=9553"}],"version-history":[{"count":11,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9553\/revisions"}],"predecessor-version":[{"id":9566,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9553\/revisions\/9566"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=9553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=9553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=9553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}