France, Paris

Sorbonne |At the heart of French life: cuisine (s) and gastronomy |No.1

when 2 July 2018 - 6 July 2018
language French
duration 1 week
fee EUR 600

The Sorbonne Summer University offers 12 cycles - 10 in French and 2 in English - taught by academics from the Sorbonne Universities cluster.

This cycle invites to discover France and French people through their food cultures and their gastronomy: all that goes around the table, in France, in fact has nothing insignificant and leaves no one indifferent. For many, on the contrary, it is a passion; a passion consecrated by the classification in 2010, on the initiative of UNESCO, the "gastronomic meal of the French" to the intangible heritage of humanity. We can not pay better tribute to the European and global influence of gastronomy and of “arts de la table” developed in France over the centuries!

A series of theoretical classes, in the morning, will retrace the major stages of the development of French cuisine and gastronomy, from the Middle Ages until today; sociability at the table, a real customary and ritual practice, is studied through the prism of its representations, particularly literary ones, but also of its places: cafes, broths and restaurants. Finally, the gastronomic discourse of "good drinking" and "good eating" will be confronted with medical realities by examining the famous "French paradox": gastronomy and regional cuisine in France could well constitute a health regime, despite their wealth!

Several practical activities will enrich and illustrate this cycle during the afternoons: a "wine and cheese" workshop, a historical itinerary and a literary gustatory walk in Paris.

History of gastronomy and French cuisine from the late Middle Ages to the 20th century - Part 1
Fabien Faugeron, history, Paris-Sorbonne University
History of gastronomy and French cuisine from the late Middle Ages to the 20th century – Part 2
Fabien Faugeron, history, Paris-Sorbonne University
From banquet to stew. Where to eat? With whom to eat? What to eat? : culinary sociability in literature (from the Middle Ages to the 21st century)
Nelly Labère, literature, Paris-Sorbonne University
The bill please ! The restaurant in literature (19th-21st centuries)
Nelly Labère, literature, Paris-Sorbonne University
A healthy kitchen? The scientific basis of the famous “paradoxe français” ("French paradox")
Khadija El Hadri-Zegouagh, physiology, Pierre et Marie Curie University
During this cycle, activities are proposed to illustrate the courses, such as:

Wine and Cheese Workshop
Marry wines and cheeses, to understand the culinary cultures of France
Gilles Fumey, geography, Paris-Sorbonne University
Historic walk
From the banks of the Seine to the "belly of Paris": discovering the circuits, spaces and actors of food supply in the French capital from the Middle Ages to the present day
Fabien Faugeron, history, Paris-Sorbonne University
Taste literary walk: tasty Paris
Nelly Labère, literature, Paris-Sorbonne University

Course leader

Sandrine La Neelle sandrine.la_neelle@paris-sorbonne.fr

Target group

Students, tourists, or curious Parisian ! (A good level of French is required: B1)

Course aim

Discover the current debates in different fields and learn about the French civilisation with professors from the prestigious Sorbonne Université.

Credits info

A certificate will be delivered.

Fee info

EUR 600: Courses, conferences and a visit of the Sorbonne (or of the Senate) are included in the price.
You can also add cultural activities to the programme of courses.

Scholarships

None