FRN 220 Culinary Culture of the French-Speaking World

Spring

This course will examine the social, historical and geographical aspects of French food in order to define and interpret the role that food plays in the culture of France and other French-speaking countries. From Taillevent, the famed court chef who wrote one of the first recipe collections in medieval France, to Jacques Pepin, well-known chef and television personality, French chefs have transformed the act of eating into a cultural experience. Resources will include written texts, videos, recipes, and hands-on experience planning, preparing, and presenting a French meal, in conjunction with students from the York College Hospitality program. Taught in English, with an Applied French option.

3 credit hours