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Food & Culture in France
Study in the French Riviera Program
French Riviera, France
Dates: early Jun 2027 - early Jul 2027
Food & Culture in France
OVERVIEW
CEA CAPA Partner Institution: CEA CAPA Antibes Center
Location: , FRANCE
Primary Subject Area: Cultural Studies
Other Subject Area: Sociology
Instruction in: English
Course Code: CUL340ANT
Transcript Source: University of New Haven
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Prerequisites: One 200 level course or two 100 level courses in the subject area(s) of instruction.
DESCRIPTION
This course introduces French gastronomy while focusing on the complex value codes and beliefs related to French local products and their consumption. The course is divided into four parts. The first part will define the concepts of food and culture, explore the role of cuisine in collective and individual identities, and examine how cultural food habits are created and change. The second part of the course explains the theoretical and ideological aspects of cuisine in France and identifies the particular characteristics of traditional French cuisine. The third part of the course presents historical events that have shaped the cultural food model in France. The final part focuses on some of the foods that comprise the core of the French diet. The course includes a number of experiential learning activities that may vary from term to term. These range from visits to local markets and wineries to a variety of workshops.