FRH 347 GASTRONOMY AND CULTURE
An examination of gastronomy's prestigious yet contested role in the culture of the French-speaking world. The course considers the evolution of this role, principally across the last two centuries, with particular emphasis on importations and exportations of culinary products and ideas. Materials will be textual, visual, cinematic, and occasionally gustatory.
Enrollment Limit
Enrollment limited to 18 students.
Attributes
W, WLC