GLC 227: Cultural History French Food - spring
Prerequisite: ENL 102 or permission of instructor
General Education requirement: 4C - Global Society
Survey of the cultural history of food in France from the Middle Ages to the present day using primary and secondary sources. How did food and wine become such integral parts of France¿s cultural identity? What role did colonialism play in this process? What are the origins of traditional French cuisine and gastronomy?
| Class# | Sct | Type | Seats | Units | ||||
|---|---|---|---|---|---|---|---|---|
| 13639 | 01 | Lecture | 30 | 3.00 | ||||
| Days | ||||||||
| MON TUE WED THU FRI SAT | ||||||||
| Instructor: Stephanie O'Hara | Class status: O | |||||||
| Prerequisite: ENL 102 or permission of instructor | ||||||||
| Enrollment Section | ||||||||
| Class instruction mode: In Person | ||||||||