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?
Global Food Cultures: 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
May 28 - June 11, 2020
- Priority Deadline: December 1, 2019
- Regular Deadline: February 1, 2020
- Final Deadline: March 1, 2020*
*Admission continues thereafter on a space-available basis.
- NYU graduate students
- Non-NYU graduate students and professionals who are not enrolled at an academic institution
- Food Studies
- European Studies
This is not a complete list. We value diverse perspectives in our programs and encourage students from other majors and professions.
Students register for the following summer course number listed below for a total of 4 points:
- FOOD-GE 2253 Section 099 (#5157) - Global Food Cultures: Paris (4 points)
Offered through the Department of Nutrition and Food Studies.
Important Note: All program applicants are encouraged to meet with their academic adviser to determine if and how this course may be applied towards their program requirements and degree completion
Sample syllabus and itinerary forthcoming
Jennifer Berg, Clinical Associate Professor; Director, Graduate Food Studies Program
- Steinhardt Graduate Tuition Fee (4 credits) - $7,180
- Graduate Registration and Services Fees - $722
- Housing Fee - $700
- Activity Fee - $800
- GeoBlue International Health Insurance - Included
Estimated Direct Cost Total - $9,402
PLEASE NOTE: Students are responsible for purchase of transportation and airfare to/from program location. All students participating in the program are required to live in NYU-provided housing. Students are responsible for their own accommodations for travel beyond the program dates.
Students will be notified when to book flights. We recommend comparing tickets on multiple sites to ensure the best fare. Past participants have used the following flight search engines: Kayak, Hipmunk, Vayama, Google Flights and Student Universe for student rates.
Students are encouraged to budget for study abroad programs based on individual needs using available online resources. Tuition, Housing, and Activity fees will be due based on the Bursar's Payment Schedule for Summer 2020.
Learn about scholarship opportunities.
Housing will be arranged by the Office of Global Affairs
Flight: Students will be notified when to purchase flights. When notified, students will purchase a round-trip ticket to Europe to coincide with program dates.
Passport: All program participants are required to have a valid passport, which must be valid at least six months beyond the program end date.
Visit the Steinhardt Study Abroad Student Resources website
Visit the NYU Steinhardt Study Abroad Policies page