A Cultural History of French Food and Its Enjoyment

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
Required:
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.