RCLANG 320 - Seminaire en francais
Section: 003 Food and Culture: a French Perspective
Term: FA 2008
Subject: RC Languages (RCLANG)
Department: LSA Residential College
Credits:
4
Consent:
With permission of instructor.
Advisory Prerequisites:
Proficiency test and permission of instructor.
Repeatability:
May be repeated for credit.
Primary Instructor:

Food has long been celebrated and enjoyed as an important aspect of French culture. What are the origins of this celebrated cuisine? How are French attitudes towards food different from our own? How are these attitudes reflected in French literature?

We will also look into nutrition and health issues. Do the French have different ideas about what foods are considered “healthy”? What are their concerns about the safety of what they eat, such as genetically modified foods? What is the so-called "French paradox"?

Through readings from a variety of sources, we will attempt to answer these and other questions. After reading about the development of the French interest in gastronomy starting with the Gauls, we read texts from La Fontaine, Dumas, Baudelaire, Proust, and Duras among others. Other readings will be current articles from newspapers and magazines such as France-Amérique and Sciences et Avenir. Readings, discussions and written work will be in French. Students will give two oral presentations and complete a final research project. Students will also prepare two French meals. Course evaluation will be based on both creative and analytical papers, oral presentations, class participation and preparation.

RCLANG 320 - Seminaire en francais
Schedule Listing
001 (SEM)
P
15359
Closed
0
15RC Ugrd
-
TuTh 1:00PM - 2:30PM
003 (SEM)
P
21169
Closed
0
 
-
MWTh 1:00PM - 2:00PM
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