Gastrohistories of Peru: Teaching Migration, Race, and Class Through Food

This article explores the role of food in a critical pedagogy that highlights the intersectionality of migration, class, and race in Peru from 1530 to the present. In a history course focused on Andean foodways, the readings examine Peru’s connection to global histories, including the invasion of the Americas, the slave trade, the abolition of the slave trade, and modern gastronomical revolutions. The course design encourages experiential learning via food labs. By preparing Andean dishes, students examine the labor, technology, flavor profiles, time, and ingredients involved. The recipes are recreated for analysis, comparison, discussion, and erudition, but include recipes and ingredients new to most North American students. Participants are encouraged to examine cookbooks as primary sources. These records enable students to break down recipes and instructions, uncovering cultural clues and histories. The class can be deployed in-person or asynchronous online formats, demonstrating that innovative online pedagogy can connect students with the past and develop cultural competency through a focused area studies course.