This course uses a faculty-led study abroad trip to Spain to ground examination of the role of culture in global food markets. The first component of the course is a written pre-departure assignment that is a focused introduction to Spanish food and culture. The second component of the course occurs in Spain, focusing on developing cross-cultural literacy through experience and cultural immersion (e.g., language exposure, cultural and agribusiness/food/wine excursions, structured and unstructured interaction with Spanish citizens, homestays). The final component is a culminating research paper, asking students to synthesize their knowledge and conduct comparative analysis of US and Spanish food cultures. By the end of the course, students will be able to identify cultural challenges related to Spanish national identity vs. regional loyalties, and be able to explain Spain?s unique geography and agriculture, and how it has influenced the culture of Spanish wine and food over the last 100 to 500 years.