French 230 - Colloquium in French Studies: From Royal Feasts to Family Dinners: France in the Mirror of Its Gastronomy
COLQ: GASTRONOMY
Spring
2020
01
4.00
Martine Gantrel-Ford
TTh 10:50-12:05
Smith College
30236-S20
HATFLD 104
mgantrel@smith.edu
Topics course.
A gateway to more advanced courses. These colloquia develop skills in expository writing and critical thinking in French. Materials include novels, films, essays and cultural documents. Students may receive credit for only one section of 230. Enrollment limited to 18. Basis for the major. Prerequisite: 220, or permission of the instructor: What did nobles and peasants eat in the age of the Sun King? When did restaurants become fashionable in France and why do family dinners last so long? What’s the meaning of "terroir" and what are today’s trendy foods? Through a wide array of literary texts, documents, essays, and films, students in this course explore some of the most interesting aspects of how French eating rituals developed from medieval time to the present.
A gateway to more advanced courses. These colloquia develop skills in expository writing and critical thinking in French. Materials include novels, films, essays and cultural documents. Students may receive credit for only one section of 230. Enrollment limited to 18. Basis for the major. Prerequisite: 220, or permission of the instructor: What did nobles and peasants eat in the age of the Sun King? When did restaurants become fashionable in France and why do family dinners last so long? What’s the meaning of "terroir" and what are today’s trendy foods? Through a wide array of literary texts, documents, essays, and films, students in this course explore some of the most interesting aspects of how French eating rituals developed from medieval time to the present.