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Nov 14, 2024
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ML 2300 - French Gastronomy: An Introduction to the History and Development of French Gastronomy
Part of the Food Studies curricular theme, this course introduces French gastronomy and analyzes its importance in French culture. It investigates the practice, expressions, and skills that constitute the ¿Gastronomic Meal of the French¿, added to the Intangible Cultural Heritage of Humanity by UNESCO in 2010. Starting with the creation of the restaurant in Paris in the 19th century, we will examine the development of French gastronomy as described in the literature of the time, as well as its encoding in food texts. This course analyzes the specificity of French food and French concepts such as ¿terroir¿. It examines the evolution of French gastronomy, its increasing importance in French culture, and its influence worldwide. Students will also explore the underlying reasons for the changes in French gastronomy, as well as the French reactions to these changes.
Credit Hours: 3
General Education Code: 2CP
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Eligible grades: A-F,WP,WF,FN,FS,AU,I
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