Course description:Methods and skills for the K-12 teaching of French across the disciplines. Development of instructional materials related to food practices in French-speaking cultures, from the Middle Ages to contemporary societies. We will explore the transformations of taste, menus, and table habits at key moments in the cultural history of France in order to understand the social meaning of food practices and how gastronomy as cultural heritage shapes regional, national, and transnational identities. Cross-listed with 16:420:514:S1
Undergraduate Course Descriptions
01:420:470 - Topics in French Studies - Cooking & Cultural Heritage
- Credits: 3
Course materials: Details on materials, cultural texts and assignments are forthcoming. All readings will be available on the course LMS (Canvas)
Language of instruction: French.
Dates: August 2 –August 18 MWTh 9:30 AM –1:15 PM and by arrangement (two asynchronous sessions)
Faculty: Professor Ana Pairet