RLFR 106 Spring 2013 French Food Cultures

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 degustation, 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
Additional Info:
Additional Info2:
Prerequisites: French 105, or by French placement exam, or permission of instructor
Enrollment Preference: French majors and those with compelling justification for admission
Department Notes:
Material and Lab Fees:
Distribution Notes:
Divisional Attributes: Division I
Other Attributes:
Enrollment Limit: 20
Expected Enrollment: 20
Class Number: 3873
RLFR106-01(S) LEC French Food Cultures Division 1: Languages and the Arts Annelle M. Curulla
TR 09:55 AM-11:10 AM Schapiro Hall 241 3873
Course Search
Catalog Number:
Subject Attributes:
Enrollment Limit:
Course Type:
Start Time: End Time:
Instructor First Name:
Instructor Last Name:
Keyword Search: