3.0

Average Course Rating

"What is it with the French and snails? Did you know they have a specific word for eating badly? (“la malbouffe”) Where did restaurants come from? This First-Year Seminar will explore the rich and diverse culinary traditions of France, from production to creation, presentation, and consumption. How are food practices informed by historical, political, and cultural factors? To what extent do they contribute to our values and worldview? Students will delve into perceptions of food and eating, shopping habits, the art of meal preparation, the importance of local ingredients and regional dishes, the role of food in French social life, as well as the politics of food and the environment. We will read and discuss materials from a broad range of sources, from scholarly journals and book excerpts to the popular press; examine paintings and archival documents; listen to songs; watch and analyze films; and of course, taste a wide variety of French foods.