Global Food Cultures: Paris
This course explores the manner in which the French & Americans think about & interact with their foods. Students will examine the historical development of gastronomic discourse in France & nutrition discourse in the United States. Through analyses of the US media coverage of the war against obesity, fat activists’ websites or French artisanal chocolate window displays, we will consider how individuals negotiate these discourses, as well as the collective identities & ethical frames encoded in them. Students will also travel to the Jura region to better understand the notion of “terroir”, & the centrality of taste & place to this concept. Students will learn how taste ties together different actors, places & processes implicated in the terroir process.
- Old Course Number: E33.2253