| Course Title: Courses on Social and Political Issues and Critical Approaches: 'Fabulous Feasts: French Cuisine and Food Culture' |
| Start Date: 08/30/2021 End Date: 12/13/2021 |
| Term: Fall Semester 2021 |
| Description: UNESCO recognized French culinary culture as "a social custom aimed at celebrating the most important moments in the lives of individuals and groups" (2010). We will explore the historical, sociological and cultural aspects of meals, étiquette and the culinary arts and the culture that embodies them through different media (recipe collections, guides, literary texts, essays, plays, films and TV shows). We will examine the development of French cuisine from medieval banquets to markets to grande cuisine and nouvelle cuisine and its influences. We will also investigate gastronomic traditions, regional and local culinary character and gastronomy in order to understand and reflect upon French food culture. |
| Distribution(s): I - Humanities , LANG - Language , SI - Speaking-Intensive , TP - Topics Course |
| Academic Level Of Course: Undergraduate | Credits:4.00 |
| Faculty | Phone | Email address |
| Anouk Alquier | anouk@mtholyoke.edu |
| Meeting Dates | Method | Meeting days | Meeting times | Building name | Room | Frequency |
| 08/30/2021 - 12/13/2021 | Seminar | Wednesday | 01:30PM - 04:20PM | CIRU - Ciruti | 113 | Weekly |
| Requisite Courses | ||
| Prereq: Two of the following courses: FREN-215, FREN-219, FREN-225. | Take previously | Required |
| Comments |
| Additional Comments |
| Course Tags |
| Cross-listed Sections |
| None |
| Course Availability | ||||
| Section status: Closed | Capacity: 16 | Enrollment: 16 | Available: 0 | Waitlist: 0 |
BOOK INFORMATION
| Book List | Required | Publisher Full Price |
| To be determined. |
| Additional Book Comments |
| This is NOT the complete book list for this class. |