Decolonizing French Food

Catalog description

Wine and cheese, baguettes and croissants, multiple courses and fresh ingredients straight from the market—these are the internationally recognized hallmarks of French food. Yet, even as the practices surrounding the mythical French table have been deemed worthy of a place on UNESCO’s World Heritage List since 2010, culinary traditions in France remain persistently rooted in legacies of colonialism that are invisible to many. In order to “decolonize” French food, this seminar turns to art, literature, and film, as well as archival documents such as advertisements, maps, and cookbooks. In what ways do writers and filmmakers use food to interrogate the human, environmental, and cultural toll that French colonialism has taken on the world? How do their references to food demonstrate the complex cultural creations, exchanges, and asymmetries that have arisen from legacies of colonialism? We will interpret artworks, read literature (in English or in translation), and watch films (subtitled in English) that span the twentieth and twenty-first centuries by authors and directors from across the Francosphere—from Haiti, Guadeloupe, and Martinique in the Caribbean; to Mauritius in the Indian Ocean; from the Vietnamese diaspora in France, Canada, and the United States; to North, Central, and West Africa. Just as food can be examined from many angles, our discussions will focus on art, literature, and film, but also take into account perspectives from the fields of history, anthropology, and environmental studies. Moreover, we will employ the theoretical tools supplied by food studies, feminist and gender studies, critical race studies, and postcolonial studies.