In this course we will explore the various ways in which gastronomy, the culture of food and wine as well as terroir, inform the construction of French and Francophone identity. This will include studying cultural objects, foodways, events and organizations that will aid in our interrogation of who has the right to determine the degree of authenticity or Frenchness. With our readings, films and videos as well as cultural objects we will develop our minds and palates while discussing how food and drink inform culture and personal history. Our graded tasks of writing, listening, speaking and audio recording will allow students to develop French language and cultural skills. These tasks and projects will also allow students to develop skills that can be used later in personal and professional opportunities. Overall, the course both solidifies and diversifies B2 proficiency on the CEFR scale, and prepares students for rigorous academic work in the French major and minor. Conducted in French.
Prerequisite: FRENCH 301/302.