116-218 Matters of Taste: French Eating Cultures

The subject is taught and assessed in French.

116-133 French I: Language B.

In France since the 19th century, the preparation, serving and consumption of food, in both the domestic and public space, has been emblematic of French bourgeois cultural hegemony. In this subject students will examine the elaboration of normative codes relating to food and wine and the emergence of gastronomy as an expression of cultural dominance and identity. Students will also study challenges to bourgeois cuisine and gastronomy as have been experienced since at least the mid-20th century, resulting primarily from the colonial history of France and its current multi-cultural situation. Students will engage with a wide variety of discursive practices including treatises on taste and gastronomy, recipe books, restaurant critiques, works of fiction and contemporary film.

• Research: through frequent and systematic use of the library and other information sources, the definition of areas of inquiry and familiarisation with research methods;

• Critical thinking and analysis: through required and recommended reading, essay writing and tutorial discussion, and by assessing the strength of arguments;

• Thinking in theoretical and analytical terms: through lectures, tutorial discussion, essay writing and engagement in the methodologies of the humanities and social sciences;

• Understanding of social, political, historical and cultural contexts and international awareness/openness to the world: through the contextualisation of judgements and knowledge, developing a critical self-awareness, being open to new ideas and new aspects of French and Italian culture, and by formulating arguments;

• Communicating knowledge intelligibly and economically: through essay and assignment writing, tutorial discussion and class presentations;

• Time management and planning: through managing and organizing workloads for required and recommended reading, essay and assignment completion and revision for examinations.

A 2,000 word essay 50% (due during the semester) and a food journal totalling 2,000 words 50% (due during the semester).

Materials will be provided by the School at the beginning of semester.