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Campus | Haverford |
Semester | Fall 2023 |
Registration ID | FRENH254A001 |
Course Title | Matters of Taste: France and its Culinary Culture |
Credit | 1.00 |
Department | French and French Studies |
Instructor | Corbin,Kathryne Adair |
Times and Days | TTh 01:00pm-02:25pm
|
Room Location | GST101 |
Additional Course Info | Class Number: 2659 In 2010, the gastronomic meal of the French was inscribed on the UNESCO Intangible Cultural Heritage of Humanity, with particular mention to togetherness, the pleasure of taste, and the balance between human beings and the products of nature. In addition, UNESCO noted the importance in choosing the right dish or recipe, how products are procured, which flavors marry well, the art of the table setting, and the specific structure of the meal. Why is food so central to French culture? Culinary culture is constructed from a rich fabric of narratives that sustain its very practice. What are those stories and how are they shared? In this course, we will explore the discourse, indeed the language, that led to the emergence of French cuisine and the rise of gastronomy in the nineteenth century. (We will even consider why the French dont like doggie bags anymore.); Materials for consideration include literature, cookbooks, menus, film, television, sociological and historical text, as well as topics of contemporary political and social debate.; Crosslisted: COML.; Pre-requisite(s): First-year writing course Humanities, A: Meaning, Interpretation (Texts) (Hav: HU, A) |
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