COURSE OBJECTIVES:

- Emphasize the role of gastronomy in French culture and society.
- Establish the links between the history of France, the history of French cuisine, and the great French chefs.
- Familiarize students with technical vocabulary and enrich their language on the theme of gastronomy.
- Discover the regional gastronomic wealth and traditional recipes.

COURSE REQUIREMENTS: 

-The analysis of authentic documents (engravings, period paintings, excerpts from films, documentaries, and filmed recipes) allows students to discover French culinary habits from the Middle Ages to the present day.
- Students work in groups based on a document containing the key facts from each period of French culinary history. This work serves as the basis for the written assessment.
- Students will present the gastronomy of a French region of their choice.
- Outings (museums, exhibitions, specialized stores) are linked to the theme being studied or a specific culinary event.
- A traditional recipe will be presented at each class.

COURSE MATERIAL:

- Booklets provided by the instructor.
- Historical iconographic documents.
- Authentic documents (excerpts from films, documentaries, TV shows, newspaper articles, literary excerpts, etc.)

*Course content subject to change