This course seeks to deepen our understanding of foodways and food systems, and of the roles that nourishment and nourishers play in our lives, while regenerating connections with food practices and food creators through the study of global French narratives, scholarships on foodways and foodscapes, and hands-on, in-person experiences with nourishers in our local community. A strong emphasis on experiential learning, including community engagement in systems of food access and production as well as work with chefs and farmers, and the study of French-language narrative, culinary, scholarly, journalistic writing, and other cultural documents. Taught in French. Recommended prerequisite French 204 or equivalent.
