A Cultural History of French Food and Its Enjoyment | Newberry

A Cultural History of French Food and Its Enjoyment

Thursday, October 11, 2012
Thursdays, October 11 – December 6 (class will not meet November 22)

5:45 – 7:45 pm

Led by Jeanine Teodorescu

This seminar presents an historical and cultural overview of French food and eating from the Middle Ages to the twentieth century. The journey starts with gastrolatrie, a French Renaissance term defining the idolatry of the stomach, and continues with its metamorphosis into gastronomie, the reflective enjoyment of food as a quest for culinary distinction.

Jeanine Teodorescu holds a Ph.D. in French and teaches at Elmhurst College.

Materials List
Revel, Jean-François. Culture and Cuisine: A Journey through the History of Food. Da Capo Press, 1982. ASIN: B003KDJKRS
This text is out of print and not available through the Newberry Bookstore; it is available through Amazon (http://www.amazon.com/gp/offer-listing/0385151071/ref=dp_olp_used?ie=UTF8&condition=used).
Flandrin, Jean-Louis. Arranging the Meal: A History of Table Service in France. University of California Press, 2007. ISBN: 0520238850

CPDU credit is available for Illinois teachers seeking recertification.

This class is part of the Newberry’s Adult Education Seminars Program.

Cost and Registration Information 

Eight sessions, $190
Register online