Handbook

One of the most enduring ideas associated with France is that it is the country of food and wine. This is manifested in the perceived excellence of French Haute Cuisine, born in the banquets of the Aristocracy and the Royal court in 17th century and in a culinary terminology that has conquered the world (ratatouille, patisserie, terroir). The tradition of French gastronomy is indeed an integral part of French identity that has been recognized in 2010 by the inclusion of the French gastronomic meal and its rituals in the list of intangible UNESCO cultural heritage. The behaviours and values associated with food and wine are an essential component of successful social and business interactions in France and other Francophone countries. They therefore constitute a rich entry into French culture that may facilitate future professional interactions and cultural sensitivity.

Through the viewing of films and documentaries, and the reading of literary texts and excerpts from the culinary genre (recipe books, dictionaries, essays, and guides), this course will allow you to discover the evolution of French society through its rich culinary tradition and compare it to your own society. You will explore varied culinary practices in the Francophone world and meet industry professionals who will explain how they navigate the challenges of globalisation, sustainability or foreign influence.

Even though the language of instruction is English, you will be required to complete the assessments in French if you have selected to take this course as a professional elective.