FREN 361 - Anthropologie de l’alimentation en France

Semester Offered: Second Semester
Credits (Range): 3 hours
Attribute: 3HU, CD
This colloquium considers key anthropological concepts (the meal, high and low cuisine, commensality, the political economy of food in global markets) while incorporating theories of taste, consumption, and gifts to illuminate contemporary French life. Topics covered include the production, consumption, and exchange of emblematic French foods (bread, wine, cheese, chocolate). Recent debates on fast food, genetically modified foods, childhood obesity, and the certification of regionally “authentic” foods are also explored. Conducted in French.

Enrollment Limit: 15
Instructor: J. Murphy
Prerequisites & Notes
Prerequisite: FREN 301 or the equivalent.