Global Food Cultures: Paris
Location: Paris, France
Tenative Dates: June 16 - 30, 2014
For more than a century French culture has been adopted as the global standard of refined taste throughout the world. As French chefs from Carême to Escoffier and Bocuse (and the countless chefs who followed) codified the rules of their national cuisine, they remade the culinary world and developed an ideal for food production and consumption that still reverberates throughout the Western World. To what extent is this performance of French identity simply a myth, a perception perpetuated through movies, songs, cookbooks, and restaurants, and to what extent is this performance a reality?
GFC: Paris will explore the Performance of French Identity through the lens of food, juxtaposing US and French ideals of identity to unpack how issues of gender, race, socioeconomic status, and ethnicity appear when everyday lived reality clashes with espoused national ideals such as the French “Liberté, Egalité, Fraternité” and the American “Life, Liberty, and the Pursuit of Happiness.” Food—in its production, distribution, and consumption—allows an especially intimate means of exploring identity. Through visits to markets, restaurants, wholesale and retail outlets, farms, and cooperatives, we explore the material culture that makes possible acquiescence and resistance to these ideals of identity, and ultimately will discover the limits and possibilities implicit in our own ideals.
NYU Graduate Students: Students from all NYU schools are encouraged to apply.
Non-NYU Students: Qualified graduate students from other Universities are encouraged to apply. Please refer to the directions for "Non-NYU Students" on the "How To Apply" page.
*Note to All Applicants: All program applicants are encouraged to meet with their academic advisor to determine if and how this course may be applied towards their program requirements and degree completion.
FOOD-GE.2253.099 (7144) - Global Food Cultures: Paris (4 Points)
Sample Course Syllabus & Schedule: Forthcoming
Offered through Department of Nutrition, Food Studies, and Public Health
Important Note: All program applicants are encouraged to meet with their academic advisor to determine if and how this course may be applied towards their program requirements and degree completion
Jennifer Berg, Ph.D., Clinical Associate Professor of Food Studies; Director, Graduate Program in Food Studies
Students will stay at NYU Paris dormitories while in Paris. Most rooms are double occupancy.
2014 Graduate Tuition: $1,422 per point plus registration and services fees
2014 Housing Fee: $700
2014 Activity Fee: $700
2014 Total Housing & Activities Fee: $1400
The final Housing and Activity Fee payment is due to the Office of Academic Initiatives and Global Programs. Tuition for the course is separate and will be due based on the Bursar's Payment Schedule (click here for Bursar's Payment Deadline Dates).
Flight: Students book their own travel to coincide with program dates.
Passport: Valid passport required for US citizens. Please note that your passport must have at least six months validation beyond the day of the intended entry into the country of travel. All other passport holders should check with their respective travel requirements.
Visa: No visa is required of US citizens. All other passport holders should check with their respective visa requirements.
For More Information
Academic Content: Dr. Jennifer Berg, NYU Steinhardt, Department of Nutrition, Food Studies, and Public Health, 411 Lafayette Street, 5th Floor New York, NY 10003; (t) 212-998-5580; firstname.lastname@example.org
Program Administration: Office of Academic Initiatives and Global Programs, The Steinhardt School of Culture, Education, and Human Development, New York University, 82 Washington Square East, 5th Floor, New York, NY 10003-6680; (212) 992-9380; email@example.com