Hors d'oeuvres: French Gastronomy and Literature

3 credits · Undergraduate

(3 hrs Lecture) This course offers an overview of the history of French food and cuisine and its relationship to literature. Students read both literary food-related texts (e.g. Rabelais, Mme de Sévigné, Zola, Proust) and classic texts of French gastronomy (e.g. Taillevant, le Ménagier de Paris, Brillat-Savarin, Escoffier). Course materials include works of history and cultural geography, as well as podcasts and other audio-visual media. Students gain an understanding of the central role food and cuisine play in French society and culture as they improve their writing, listening and speaking skills. Experimental Course - This course is offered on a trial basis to gauge interest in the topic. Students who successfully complete this course receive credit as indicated. Requisite Courses: FREN-2105 or the former FREN-1111(6) or the former FREN-1112(6) or placement test or permission of the instructor [prerequisite(s)].