FREN 387 - Bread, Wine, and Cheese: The French Art of Savoring

FC ARHU CD

4 credits
Students will study the production and consumption of food and drink in France and the Francophone world from historical, social, economic, cultural, and culinary perspectives. This includes how artists and taste-makers of diverse media developed languages and frameworks for representing experiences of nourishment, pleasure and belonging (regional, national, post-colonial), and the ways in which food and drink can shape identities, lives and worlds. Theories of taste, consumption, and distinction will enhance discussions of the uneven impact of global markets and the transnational food trade on populations and communities. Taught in English; French materials presented in original and translated versions.
Does this course require off campus field trips? Yes

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