Hors d'oeuvres: French Gastronomy and Literature
French Studies · 3 hrs Lecture
Offered: Every Second Year
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Hard to catch. Runs only every second year, and the calendar doesn't say which, confirm the next offering with the department before counting on it.
FREN-2209 prerequisites
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Where FREN-2209 counts
Counts toward 4 more as one option among several, not as a course you must take:
Read from the departments' own calendar pages, where 50 of 208 programs are only partly machine-readable, so treat these as a minimum rather than the full list. Confirm with an academic advisor.
Description
This course offers an overview of the history of French food and cuisine and its relationship to literature. Students read both literary food-related texts (e.g. Rabelais, Mme de Sévigné, Zola, Proust) and classic texts of French gastronomy (e.g. Taillevant, le Ménagier de Paris, Brillat-Savarin, Escoffier). Course materials include works of history and cultural geography, as well as podcasts and other audio-visual media. Students gain an understanding of the central role food and cuisine play in French society and culture as they improve their writing, listening and speaking skills.
Requisite courses
FREN-2105 or the former FREN-1111(6) or the former FREN-1112(6) or placement test or permission of the instructor [prerequisite(s)].
Note
Experimental Course - This course is offered on a trial basis to gauge interest in the topic. Students who successfully complete this course receive credit as indicated.
From the 2026-27 undergraduate calendar. Always verify details on WebAdvisor or with an academic advisor before registering.