Cuisine et culture en France : une immersion gourmande
The culinary culture of France is constructed from a rich fabric of narratives that sustain its very practice. What are those stories? How have they been shared over time? And by whom? In this course, we will consider the discourse, indeed the language, that led to the emergence of French cuisine and the rise of gastronomy in the nineteenth century, and how it has evolved through the twentieth century into the present day. Through representations of food in literature and film, as well as non-fiction works such as cookbooks, menus, sociological and historical texts, this course will explore why food is so central to French culture and the ways cuisine intersects with questions of gender, identity, class, and politics in the context of French society.