Summer Course in
Summer Course - French gastronomy
Sorbonne University - Summer School
Key Information
Campus location
Paris, France
Languages
French
Study format
On-Campus
Duration
1 week
Pace
Full time
Tuition fees
EUR 450 / per course **
Application deadline
Request info *
Earliest start date
Request info
* Subject to availability
** Up to 28/02/23, 360 € full fee/week, From 28/02/23 to 30/04/23, 405 € full fee/weel, As of First May, 450 € full fee/week
Introduction
France is one of those countries that have a particular passion for food. With the invention of the restaurant and gastronomy at the beginning of the Industrial Revolution, France created a relationship with food and the table that set it apart from its neighbors. This is one of the reasons why wines, cheeses, charcuterie and pastries are France's best ambassadors to the world.
- History of French gastronomy and cuisine
Fabien Faugeron, history, Faculty of Arts and Humanities at Sorbonne University - Gastronomy, a French exception
Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University - Bread, wine and cheese: cultural bestsellers
Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University - What is a "local product"?
Vincent Moriniaux, geography, Faculty of Arts and Humanities at Sorbonne University
Cycle in french
Week 1: 26 to 30 June 2023 from 9.30am to 12.30pm
OR
Week 2: 3 to 7 July 2023 from 9.30am to 12.30pm
To register : subject to availability