French and Francophone Gastronomy (CLAC .50)
FREN 233
Spring 2027
| Section:
01
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| Crosslisting:
CGST 226 |
This course explores the variety of French and Francophone gastronomy through texts, recipes, and other media such as films and cooking shows. Through these materials, students will reflect on the relationship between food and culture and the shape it takes in French and Francophone cultures. They will develop a deeper knowledge and appreciation for various foods and dishes. The course will include a hands-on component through which students will cook and taste foods from various areas in the Francophone world. The course will culminate in a final public event during which students will introduce and share foods from the Francophone world, which attendees will have the opportunity to taste. In addition to weekly meetings, there will be a few cooking workshops. Grade will be based on class participation, weekly reflection journals, a final presentation, and a final paper. This course is taught entirely in French. Readings, written assignments, and class discussions will be in French. Any student who has completed FREN 215 (with a minimum grade of B) or has placed out of FREN 215 through the placement test may sign up for this course. It is an advanced course intended for students who have not yet studied abroad in a French-speaking country. Students who are not admitted to the course through pre-registration are strongly encouraged to submit an enrollment request and attend the first class. This course will count as one course toward the French studies major and minor, the Romance Studies major, and the COL major. It also fulfills the language requirement for the ARHA major and GEM (Global Engagement Minor). |
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| Credit: .5 |
Gen Ed Area Dept:
HA RLAN |
| Course Format: Language | Grading Mode: Graded |
| Level: UGRD |
Prerequisites: None |
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Fulfills a Requirement for: (French Studies Minor)(French Studies)(Romance Studies) |
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Past Enrollment Probability: Not Available |
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