COURSE OBJECTIVES:
- Highlight the place of gastronomy in French culture and society.
- Establish links between the history of France, the history of French cuisine, prominent French chefs and diplomacy.
- Discover the gastronomic wealth and intangible heritage of France.

COURSE REQUIREMENTS:
The analysis of authentic documents (engravings, period paintings, film and documentary excerpts) allows students to discover French culinary habits from the Middle Ages to the present.
-Students work in groups based on a document containing key events from each period in the history of French cuisine. This serves as the basis for the written evaluation.
- Field trips (museums, fairs, specialty stores) are linked to the them discussed or a particular culinary event.

COURSE MATERIAL:
- Booklets provided by the instructor.
- Historical iconographic documents.
- Authentic documents (film excerpts, documentaries, TV programs, press articles, literary excerpts, etc.)

*Course content subject to change