Students learned to make arepas from Venezuela/Colombia in the Latin American Food class. After a demonstration, they made their own.

In this class, learning goes beyond the how-to of preparing the dish. Students are exposed to the culture, history, and various ethnic origins of the wide variety of foods in Latin America. The course attempts to dispel the often hurtful generalizations and stereotypes related to what we consider Latin food, going beyond the TexMex elements with which we are most often acquainted (tacos, spicy, etc).

The class includes basic culinary experiences throughout the semester in which we learn to make different foods and compare them to those we know. We also take a look at various videos and written texts that include food elements as an integral part of its cultural identity.