FRE 326 FRENCH CUISINE AND CULTURE
This course explores French culture and language via literature, visual art, music, and current events that feature cuisine. Students will examine and discuss texts related to culinary culture and gastronomy in their appropriate historical contexts in order to analyze the relationship between a place, a people, their language, the land, and the food they produce.
Prerequisite
FRE 222 or placement at the 300 level
Offered
Offered at least every third semester
Notes
Taught in French.