French and Francophone Studies 300: Cuisine et gastronomie

Why are culinary and gastronomic traditions so strongly associated with Francophone cultures? How did these traditions develop, and why do they continue to play a significant role today? Students will perfect advanced French language skills through the critical exploration of text and media content. We will consider the concept of “terroir” and examine the relationship between food and class. We will examine the cultural assumptions implicit in television shows like Qui sera le prochain grand pâtissier? We will read texts ranging from Zola to Astérix to the Guide Michelin, with stops along the way. Students will explore the flavors as well as the words of French cooking, and interrogate the role of food cultures in national identity.  Active participation, targeted grammatical exercises, frequent short writing assignments, oral presentations, and a final project required.  Conducted in French; meets three times per week plus one half-hour conversation session with a French Language Assistant.