French Gastronomy

The Sorbonne Summer University offers 15 cycles - 13 in French and 2 in English - taught by academics from the Sorbonne University. France is one of those countries that has a particular passion for food. With the invention of catering and gastronomy at the beginning of the Industrial Revolution, France moulded a relationship with food and the table that set it apart from its neighbors. This is one of the reasons why wines, cheeses, charcuterie and pastries are France's best ambassadors to the world. History of French gastronomy and cuisine Fabien Faugeron, history, Faculty of Arts and Humanities at Sorbonne University Gastronomy, a French exception Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University Bread, wine and cheese: cultural bestsellers Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University What is a "local product"? Vincent Moriniaux, geography, Faculty of Arts and Humanities at Sorbonne University

Course leader

Sorbonne Summer University Email Address: lettres-ftlv-universite-ete@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.