Food Culture: French Style
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Division: The New School for Public Engagement
School: School of Languages
Department: Foreign Languages
Course Number: NFRN 3737
Course Format: Seminar
Location: NYC campus
Permission Required: No
Students learn about Mediterranean food traditions and culture, particularly those of Italy and southern France, from historical, political, and economic as well as culinary perspectives. The class explores the historical development and contemporary worldwide diffusion of the Mediterranean diet; regional food production and distribution; dishes and ingredients; and changing patterns of food consumption, their connections with tradition, and the impact of globalization. This course is multilingual and multicultural. The Monday session is conducted in English by the Food Studies instructor. The Wednesday session is France-specific and is conducted entirely in French. Prerequisite: French Level 5 or the equivalent or permission of the instructor.