This study abroad trip will incorporate the study of French language along with French gastronomic and oenological culture as a social phenomenon through a long history of traditions, political upheaval, economic and industrial evolutions, and religious influences. First, we will delve into the link between cuisine, and individual and cultural identity. Brillat-Savarin famously said "dis-moi ce que tu manges, je te dirai ce que tu es!" (Tell me what you eat, I will tell you what you are.) Therefore, theories on food, wine, and culture will be discussed as a way to frame the importance of cuisine on an individual level, a regional level, and a societal level. Then we will explore the history of food and wine practices up to modern day, along with the geographical influences of each region in France on food and wine production. We will look at the effects of historical events on dinner party etiquette, the birth and growth of the food-service industry, and the development of a national cuisine. Lastly, we will look to the future pathways for food culture through sustainability practices.
This course will explore and discover cuisine through both a practical and theoretical approach. Students will be guided on cultural outings to museums, historical sites and monuments, vineyards, cooking classes, and restaurants.
Selection Criteria:
Pre-Requisites:
FRCH 1010 or equivalent, students may make an appointment with the French faculty for a brief assessment to see if eligible.
Participants must:
- Be 18 years of age or older.
- Be a high school graduate or above.
- Participants seeking academic credit for the program must be able to read the required text and participate in discussions.
Destination:
- Bordeaux and Paris, France
Program Dates:
June 26, 2022 - July 16, 2022