French Cuisine and Gastronomy: an Exceptional Art de Vivre |No.1

The Sorbonne Summer University offers 14 cycles - 12 in French and 2 in English - taught by academics from the Sorbonne University.

This cycle invites to discover France and the French through their food culture, namely their gastronomy: in France, nothing on the table is insignificant; nothing leaves you indifferent. For some, it is even a passion: a passion recognized in 2010 by UNESCO as part of the intangible heritage of the humanity namely the "gastronomic meal of the French". We could not pay a better tribute to the European and global influence of the gastronomy and of the “arts de la table” such as they have 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, especially the literary ones, but also of its places: cafés, broths and restaurants. Finally, the gastronomic discourse of "drinking well" and "eating well" will be confronted by medical realities: 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 this cycle during the afternoon: 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, Faculty of Arts & Humanities Sorbonne Université
History of gastronomy and French cuisine from the late Middle Ages to the 20th century – Part 2
Fabien Faugeron, history, Faculty of Arts & Humanities Sorbonne Université
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, Faculty of Arts & Humanities Sorbonne Université

The bill please ! The restaurant in literature (19th-21st centuries)
Nelly Labère, literature, Faculty of Arts & Humanities Sorbonne Université
A healthy kitchen? The scientific basis of the famous “paradoxe français” ("French paradox")
Khadija El Hadri-Zegouagh, physiology, Faculty of Science & Engineering Sorbonne Université

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, Faculty of Arts & Humanities Sorbonne Université

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, Faculty of Arts & Humanities Sorbonne Université

Taste literary walk: tasty Paris
Nelly Labère, literature, Faculty of Arts & Humanities Sorbonne Université

From Monday to Friday from 9.30 AM until 12.30 PM, Wednesday 10th and Thursday 11th of July from 2 PM until 5 PM

Course leader

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

Target group

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

Course aim

Discover the ongoing debates in various scientific fields, while delving deep into the French civilization and being taught by professors from the renowned Sorbonne Université.

Credits info

A course certificate will be delivered.

Fee info

EUR 700: Courses, conferences and a visit of the Sorbonne are included in the price. Optional cultural activities are available and can be added to the course program.

Scholarships

None