5:45 – 7:45 pm
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.
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.
Eight sessions, $190