Mexico's Culinary Roots: Archaeology of Food and Culture

GENED 1178 Subject & Catalog Number

Description

How have ancient food practices shaped the ways we eat today, and how can lessons from the past help us address challenges facing the future of food?

GenEd 1178 focuses on the archaeology and history of the last 10,000 years of Mexican cuisine as a case study to explore these questions. We examine Mexico’s diverse foods, drinks, and cultures across time and space, drawing on evidence from archaeology, anthropology, climatology, botany, genetics, history, and more to investigate how and why Mexican cuisine has changed. The origins of familiar menu items such as tacos, burritos, guacamole, and margaritas reveal critical shifts in global foodways—not just in Mexico—that continue to shape our everyday lives and the world around us.

We also consider how contemporary food habits are influenced by a range of factors, including family traditions, income, ethnicity, religion, politics, and the environment, all facets of our lives deeply rooted in the past. By the end of the course, you will have a clearer understanding of where your food comes from, how your own eating habits have been shaped by historical changes in food and food culture, and how Mexican food practices are informing models for healthier and more sustainable food systems.