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| Campus | Haverford |
| Semester | Spring 2025 |
| Registration ID | FRENH250B001 |
| Course Title | Introduction à la Littérature Francophone: Cuisine et culture en France |
| Credit | 1.00 |
| Department | French and French Studies |
| Instructor | Corbin,Kathryne Adair |
| Times and Days | TTh 02:30pm-03:55pm
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| Room Location | |
| Additional Course Info | Class Number: 1618 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 the complex relationship the French have with doggie bags...) Primary sources include works by Roland Barthes, Pierre Bourdieu, Annie Ernaux, Agnès Varda and Émile Zola. Materials for consideration include literature, cookbooks, menus, film, television, sociological and historical texts, as well as topics of contemporary political and social debate. ; ; Prerequisite(s): FREN 101 and 102/105, or 005 and 102/105 Humanities, A: Meaning, Interpretation (Texts) (Hav: HU, A) |
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