(IN FRENCH) - Cycle 4 (NEW) "French gastronomy: eating as art?":  week 2 and 3

 

France is part of those countries grasped by a particular passion for food. With the invention of the restaurant and the gastronomy at the beggining of the Industrial Revolution, France has developed a special relationship with food and with the pleasures of the table which distinguishes it from its neighbours. In this country, the Starred Chefs are very demanding but the American agri-food industry try to destabilise this perfectionism with the mass consumption. There are no winners or losers in this battle but just one more reason to explain why french wines, pastries, charcuterie and cheese are the best ambassadors of France in the world.

  • Session 1 : Monday from 9:30am to 12:30pm
    What food means in France

    Gilles Fumey, Geography, Paris-Sorbonne University
  • Session 2 : Wine and Cheese workshop, Monday from 5 to 8pm
    Discover french food culture with a wine and cheese matchmaking
  • Session 3 : on Thursday, July 6 or on Wednesday, July 12, from 2pm to 17h                            ---

Walk (3h) : From Paris, a gastronomical capital to Paris, gastro-environmental capital  Between Maubert market and rue du Nil and "Terroir d’avenir", a walk to understand the relationships between food and Paris.                                                                                                                                    

 - Meal in restaurant (2h)                                                                                                             A restaurant, in the heart of the Latin Quarter, which offer a signature cuisine. A way to think food as art, not only for sight but also for all the senses. A very inventive menu to explore the culinary quintessence of french gastronomy.                                                                                             

  • Session 4 : Thursday from 9:30am to 12:30pm
    Histoiry of French cuisine from the Middle Age to the Modern times

    Fabien Faugeron, History, Paris-Sorbonne University

    This course will focus on an important periode for the development and the diffusion of French cuisine. From the famous Viandier of Taillevent (beginning of the XIVth century) to the emergence of restaurants and gastronomical literature (end of the XVIIIth and the beginning of the XIXth century), we will see how French cuisine and tableware have distinguished themselves from the food culture of the Middle Ages, common at the Christian western world. The Italian influence at the XVIth century, the selective integration of the colonial products, the promotion of the « nouvelle cuisine » at the Versailles court before becoming the dominant cultural model in all the European continent, or the differiantiation of the culinary regional identities will be some of the milestones of this particular trip throw the centuries.

    Fabien Faugeron is Lecturer in Middle Ages History at Paris-Sorbonne University. Specialist on the History of food cultures and practices, he also teachs History of Alimentation for the Master « Alimentation and alimentation culture » of the Faculty of Geography.
    He is the autor of the book Nourrir la ville. Ravitaillement, marchés et métiers de l’alimentation à Venise dans les derniers siècles du Moyen Âge, Rome, École Française de Rome, 2014