French Gastronomy

Cours de Civilisation Française de la Sorbonne

Course Description

  • Course Name

    French Gastronomy

  • Host University

    Cours de Civilisation Française de la Sorbonne

  • Location

    Paris, France

  • Area of Study

    French, French Culture

  • Language Level

    Intermediate, High Intermediate, Advanced, High Advanced, Superior

    Hours & Credits

  • Contact Hours

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Summary: French gastronomy is omnipresent in the study of the French language of its culture, life in France.
    French gastronomy is always a unique opportunity to savor and savor France.

    Program by session:

    1. The omnipresent gastronomy in French culture, its prestige in the world.

    2. France agricultural land, small tour de France specialties

    3. The notion of terroir and appellations / labels, the Salon de l'agriculture

    4. The week of taste, the desire to transmit the gastronomic heritage

    5. French history and gastronomy (origin of food names, etc.)

    6. Gourmand, gourmet vegan, vegetarian, other trends and diets, the "doggy bag" arrived in France.

    7. The eating habits of the French in 2018

    8. The gastronomic meal of the French classified as intangible heritage of UNESCO

    9. Many idiomatic expressions of gastronomy

     10. Some great names in French gastronomy

    Discover all that contributes to the wealth and prestige of French gastronomy

    Preferred supports
    During the conference: Powerpoint, illustrations on the internet, lexical booklet (paper support)

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.