From manchego cheese to manzanilla olives to the iconic jamón serrano (hocks of cured ham) that hang in nearly every taberna and even supermarkets, local ingredients are the cornerstone of Spanish cuisine. The worldwide proliferation of tapas restaurants and recent phenomenon of molecular gastronomy have brought Spanish cooking, and its simple but precise methods that draw out farm-fresh flavors, into the international limelight. This course explores the Farm to Table food culture of the Iberian Peninsula and Catalán variations, discussing themes of sustainability and regional traditions with respect to sourcing of ingredients, preparation, and presentation. Visit markets and restaurants, discuss food with farmers, chefs, and restaurant-goers, and discover new tastes as you expand your palate and deepen your knowledge of Iberian flavors. Though there may be cooking classes offered, this course is primarily an exploration of Spanish Farm to Table cuisine and food culture. There is a $100 supplemental fee for this course.