The course explores the transversal nature of terroir-based gastronomy and its roots in French society, from the "repas gastronomique des Français", a UNESCO World Heritage site, to new "trends" (molecular cuisine, biodynamic wines, etc.). It also raises the question of wine and gastronomy in their political dimension and France's international influence: from Louis XIV to Emmanuel Macron, what does French "soft power" mean? Finally, as the actors of tomorrow, students will be invited to reflect on the contemporary issues that are taking shape. Climate and food, climate and vines: what will the future hold for gastronomy and wine?
All these points of reflection will be illustrated by authentic documents (articles, texts, videos, maps...) and will lead to oral and written expression activities.
The course explores the transversal nature of terroir-based gastronomy and its roots in French society, from the "repas gastronomique des Français", a UNESCO World Heritage site, to new "trends" (molecular cuisine, biodynamic wines, etc.). It also raises the question of wine and gastronomy in their political dimension and France's international influence: from Louis XIV to Emmanuel Macron, what does French "soft power" mean? Finally, as the actors of tomorrow, students will be invited to reflect on the contemporary issues that are taking shape. Climate and food, climate and vines: what will the future hold for gastronomy and wine?
All these points of reflection will be illustrated by authentic documents (articles, texts, videos, maps...) and will lead to oral and written expression activities.
- Profesor: André Julie
- Profesor: Bruillon Alexia