FRE 702

This course provides an exploration of French gastronomy and dining practices, delving into linguistic, historical, artistic and cultural dimensions. Spanning from medieval banquets to the repercussions of the French Revolution, through the birth of the restaurant to UNESCO’s recognition of the French gastronomic meal as cultural heritage, students will critically assess the intersection of language and gastronomy in the context of French culinary tradition and examine its representation in literature, music, painting and cinema.