RLFR 106 French Food Cultures

Last offered Spring 2013

Two years ago, the French gastronomic meal won a place on UNESCO's representative list of "intangible cultural heritage." Yet, as current political and cultural tensions in France suggest, French food has never been more controversial. This course combines an intensive grammar review with a critical and experiential study of French food cultures. Modules focus on gastronomy and the art of dégustation, the role of food in debates on religious, national, and regional identities, public health policy, and the war on malbouffe. In addition to analyzing a broad range of texts, film, and other media, students will engage and strengthen their grammar and vocabulary when conducting field interviews, visiting local producers, and experimenting in our class kitchen. Conducted in French.
Class Format: lecture/seminar
Requirements/Evaluation: active class participation, weekly online postings, three short papers, an oral presentation or cooking demonstration, final examination
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Prerequisites: RLFR 105, or by French placement exam, or permission of instructor
Enrollment Preference: French majors and those with compelling justification for admission
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Divisional Attributes: Division I
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Enrollment Limit: 20
Expected Enrollment: 20
Class Number: 3873
CLASSES ATTR INSTRUCTORS TIMES CLASS NUMBER
RLFR 106 LEC French Food Cultures Division 1: Languages and the Arts Annelle M. Curulla
RLFR 106 LEC French Food Cultures Division 1: Languages and the Arts Annelle M. Curulla
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