Dates and schedule

Duration: one week

  • Week 2: From the 8th until the 12th of July 2019
    • From Monday to Friday from 9.30 AM until 12.30 PM, Wednesday 3rd and Thursday 4th of July from 2 PM until 5 PM
  • Week 3: From the 15th of the 19th July 2019
    • Monday to Friday from 9.30 AM to 12.30 PM, Wednesday, the 10th of July and Thursday the 11th, Thursday the 12th from 2 PM to 5 PM

A wine and cheese workshop is also scheduled every week. The date is to be determined.

Attention

The number of places is limited.

Program

This cycle invites to discover France and French people through their food cultures and their gastronomy: all that goes around the table, in France, in fact, has nothing insignificant and leaves no one indifferent. For many, on the contrary, it is a passion; a passion consecrated by the classification in 2010, on the initiative of UNESCO, the "gastronomic meal of the French" to the intangible heritage of humanity. We can not pay better tribute to the European and global influence of gastronomy and of “arts de la table” developed in France over the centuries!

A series of theoretical classes, in the morning, will retrace the major stages of the development of French cuisine and gastronomy, from the Middle Ages until today; sociability at the table, a real customary and ritual practice, is studied through the prism of its representations, particularly literary ones, but also of its places: cafes, broths, and restaurants. Finally, the gastronomic discourse of "good drinking" and "good eating" will be confronted with medical realities by examining the famous "French paradox": gastronomy and regional cuisine in France could well constitute a health regime, despite their wealth!

Several practical activities will enrich and illustrate this cycle during the afternoons: a "wine and cheese" workshop, a historical itinerary and a literary gustatory walk in Paris.

  • History of gastronomy and French cuisine from the late Middle Ages to the 20th century - Part 1
    • Fabien Faugeron, history, Faculty of Arts & Humanities Sorbonne Université
  • History of gastronomy and French cuisine from the late Middle Ages to the 20th century – Part 2
    • Fabien Faugeron, history, Faculty of Arts & Humanities Sorbonne Université
  • From banquet to stew. Where to eat? With whom to eat? What to eat? : culinary sociability in literature (from the Middle Ages to the 21st century)
    • Nelly Labère, literature, Faculty of Arts & Humanities Sorbonne Université
  • The bill, please! The restaurant in literature (19th-21st centuries)
    • Nelly Labère, literature, Faculty of Arts & Humanities Sorbonne Université
  • A healthy kitchen? The scientific basis of the famous “paradoxe français” ("French paradox")
    • Khadija El Hadri-Zegouagh, physiology, Faculty of Science & Engineering Sorbonne Université

During this cycle, activities are proposed to illustrate the courses, such as:

  • Wine and Cheese Workshop: Marry wines and cheeses, to understand the culinary cultures of France
    • Gilles Fumey, geography, Faculty of Arts & Humanities Sorbonne Université
  • Historic walk: From the banks of the Seine to the "belly of Paris": discovering the circuits, spaces, and actors of the food supply in the French capital from the Middle Ages to the present day
    • Fabien Faugeron, history, Faculty of Arts & Humanities Sorbonne Université
  • Taste literary walk: tasty Paris
    • Nelly Labère, literature, Faculty of Arts & Humanities Sorbonne Université

2019 Dates

  • Week 1: from 1 to 5 July 2019
  • Week 2: from 8 to 12 July 2019
  • Week 3: from 15 to 19 July 2019
  • Week 4: from 22 to 26 July 2019

Please note that Sorbonne Université reserves the right to change or cancel courses.

Program taught in:
  • English

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Last updated July 1, 2019
This course is Campus based
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Duration
1 week
Full-time
Price
700 EUR
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