Beyond the Baguette: French Gastronomy and Cuisine in Literature, Film, and Culture

3 units

It has become a stereotype to associate the French with their food: from wine to cheese to the quintessential baguette. This course aims to go beyond the stereotype by delving into the history of French gastronomy and its representation in French literature, film, and culture. Course materials and readings cover topics from the first celebrity chefs and gastronomes, to UNESCO's recognition of the gastronomic meal of the French as intangible cultural heritage, as well as key writings on food by Claude Lévi-Strauss and Roland Barthes. After addressing the ways food is attached to meaning, through reading/viewing key examples of literary and filmic representations of French cuisine, we will end by considering French culinary culture today and current ethical, political, and cultural questions around systems of food production, agriculture, and health.