Advanced Conversation, Culture,Communication: The Art of French Cooking

This class explores both historically and experientially the fine arts of French cooking. Students will investigate food culture from historical, regional, and geopolitical perspectives using documents ranging from original recipes from the chefs of kings to contemporary cooking shows and interviews with Francophone food producers. While the course begins with the significance of the inclusion of French gastronomy into UNESCO's list of vital instances of "intangible cultural heritage" from around the world, the concept of food culture broadens as we explore the reciprocal influence of French cuisine and those of Africa, the Americas, and Asia. Topics explored include the history and importance of cafés and restaurants; the tensions between tradition and globalization; agrobusiness and animal husbandry; and reflections on our own national food cultures. A visit to the small French heritage village of Ste. Genevieve is an optional but popular bonus of the course. Student assignments include the creation of their own cooking shows in which they share their attempts to master an aspect of the historical, regional, or contemporary food culture we have studied--hands-on cooking is optional, but creativity is rewarded. Prerequisite: Fr 307D. 3 units.