01:070:283 French Gastronomy and Global Food Culture

3 credits

An exploration of the cultural codes and socio-economic contexts that shape food practices in France and the US today. The course provides a comparative interdisciplinary perspective on contemporary issues such as technology and cultural identity, cultural heritage in a globalized world, food and migration, sustainable communities, food insecurity, food justice, and food sovereignty.

Meets Core Curriculum Requirements: CCO-1, HST-1


Departmental Chair
Ryne Palombit
Email - Ryne Palombit
Fall 21 Office Hrs.

Monday 5:30-6:30 pm, virtual
Wednesday 5:30-6:30 pm, virtual

Undergraduate Director
Robert S. Scott
Email - Robert S. Scott
Office Hours: virtual, by arrangement

Undergraduate Assistant
Maydelle Romero
Email - Maydelle Romero
Available by email M-F 9-5