From manchego cheese to the iconic jamón serrano (hocks of cured ham) that hang in nearly every bodega and taberna, Spain is a country rich in culinary heritage. The worldwide proliferation of tapas-style restaurants and recent phenomenon of molecular gastronomy have brought Spanish cooking into the international limelight. This course explores the food culture of the Iberian Peninsula and regional Catalán variations, discussing how materials, preparation, presentation, and the fusion of traditional and modern styles reflect cultural values. Visit markets and restaurants, discuss food with chefs, farmers, and restaurant-goers, and discover new tastes as you expand your palate and deepen your knowledge of Iberian tastes. Though there may be cooking classes offered, this course is primarily an exploration of Spanish cuisine and food culture. There is a $200 supplemental fee for this course.