Food & Culture in France

This course introduces French gastronomy while focusing on the complex value codes and beliefs related to French local products and their consumption. The course is divided into four parts. In the first part, students will be encouraged to define the concepts of food and culture, explore the role of cuisine in collective and individual identities, and examine how cultural food habits are created and change. This part covers the broader context that includes and sustains the way food is produced, prepared and consumed in France. The second part of the course explains the theoretical and ideological aspects of cuisine in France and identifies the particular characteristics of traditional French cuisine. The third part of the course presents historical events that have shaped the cultural food model in France. The final part focuses on some of the foods that comprise the core of the French diet. The course includes a number of experiential learning activities that may vary from term to term. These range from visits to local markets and wineries to a variety of workshops.