Manger: Food and Food Systems in the French-Speaking World

Catalog description

An exploration of our relationship with food and its cultural and societal roles in French-speaking countries, from French gastronomy to the historical and economic influences that have determined our current systems of food production, what effects those systems have on immigration, equity, and climate, and the movements that seek to bring about changes in the ways people produce and consume food. A strong emphasis on experiential learning, including community engagement in systems of food access and production, as well as work with chefs and the study of French-language narrative, culinary, scholarly, and journalistic writing and other cultural documents. Recommended prerequisite: French 204 or equivalent.