FREN 251 - French Culture Through Food

Credits: 3
An exploration of food practices in France, from medieval banquets to modern molecular gastronomy. Students will examine how food habits and culinary practices change over time and how culinary culture shapes local, regional, national, and transnational identities and tastes. Topics include meals as social and political performance, culinary revolutions, terroirs and regional cuisines, the industrialization of food, the impact of technology and media on food habits, and the influence of French gastronomy on global food culture.

Prerequisite(s): FREN 204