Global Food Cultures: Paris
Location: Paris, France
This course is not being offered in 2013.
Course Description:
This course explores the manner in which the French and Americans think about and interact with their foods. It is co-taught with American University in Paris (AUP) faculty, and AUP students will also participate. Admission from NYU is limited to 10 graduate students.
Students will examine the historical development of gastronomic discourse in France and nutrition discourse in the United States. In both countries these discourses are interwoven with processes of modernization and the formation of the nation-state. In particular, students will explore the different forms of authority in each discourse and the means of communication that disseminate their knowledge.
These discourses act as powerful frames, shaping the manner in which individuals in both countries understand, relate to and eventually evaluate themselves and others. 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 and ethical frames encoded in them.
Students will also travel to the Jura region to better understand the notion of “terroir”, and the centrality of taste and place to this concept. Here, students will learn about AOC Comté cheese production, and follow this exemplary product from cow to consumption. Local taste educator, Claire Perrot, will join in this exploration, and will teach us how taste ties together the different actors, places and processes implicated in this process.
Applicants
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.
Course
FOOD-GE.2253.099 - 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
Faculty
Amy Bentley, Ph.D., Associate Professor, Nutrition, Food Studies, and Public Health
Christy Shields-Argeles, American University in Paris
Accommodations
Students will stay at NYU Paris dormitories while in Paris. Hotel accommodations will be arranged for the field trip to the Jura region. Most rooms are double occupancy.
Costs
2013 Graduate Tuition: $1367 per point plus registration and services fees
2012 Housing Fee: $800
2012 Activity Fee: $600
The final Housing and Activity Fee payment is due to the Office of Academic Initiatives and Global Programs by April 15, 2012. Tuition for the course is separate and will be due based on the Bursar's Payment Schedule for Summer 2012. (click here for Bursar's Payment Deadline Dates)
International Airfare is not included. Students must purchase their own tickets.
Recommended Airfare Search Engines: Vayama, Kayak, Bing
Flight, Travel, and Visa Information
Flight: Students book their own travel to coincide with program dates. Students should expect to arrive on Saturday, June 2nd with a departure on Tuesday, June 19th. Classes will begin on Tuesday, June 5th and end on Monday, June 18th.
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.
Helpful Links: Consulate General of France, US State Department, Center for Disease Control, Lonely Planet Guide
For More Information
Academic Content: Dr. Amy Bentley, Department of Nutrition, Food Studies, and Public Health, 35 West 4th Street, 10th fl, New York, NY 10003-6677; (212) 998.5580; amy.bentley@nyu.edu
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; steinhardt.global@nyu.edu