À Table! FREN1510C. Advanced Oral and Written French

Transcription

1 À Table! FREN1510C Advanced Oral and Written French

2 À Table! NOT A COOKING CLASS!

3 The Gastronomic Meal of the French inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity

4 The Intangible Cultural Heritage of Humanity The term cultural heritage has changed content considerably in recent decades, partially owing to the instruments developed by UNESCO. Cultural heritage does not end at monuments and collections of objects. It also includes traditions or living expressions inherited from our ancestors and passed on to our descendants, such as oral traditions, performing arts, social practices, rituals, festive events, knowledge and practices concerning nature and the universe or the knowledge and skills to produce traditional crafts.

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6 engouement passion infatuation enthusiasm appetite fondness

7 Making carottes à la crème

8 ASOM Association de la Sauvegarde de L Œuf mayonnaise

9 FREN1510 Advanced Oral and Written French French Society Today (Annie Wiart) Cultura (Shoggy Waryn) Introduction to Film Analysis (Shoggy Waryn) Translation (Stéphanie Ravillon) Travel and Travellers (Youenn Kervennic) Adaptation(s) (Stéphanie Ravillon) French Heroes and Mythologies (Pauline de Tholozany) Gastronomy (Annie Wiart) Sociability the French Way(Valentine Balguerie) (Fashion (Stéphanie Ravillon))

10 French Cuisine A system of communication Tradition: the French meal Regions: regional specialties Bread Wine Cheese Economics and ecological considerations Eating and Health: buying organic. Vegetarianism, veganism, allergies The restaurant industry: chefs, guides Food in literature. Writing Workshop. The Media: TV and Radio The Future: Molecular Cuisine Practical Aspects: utensils, how to shop, AMAPs

11 Explicit cultural objectives : learn about the culinary tradition in France : a historical perspective learn what constitutes a meal : its structure (UNESCO) but also its role, looking at the meal as a communication act learn how, what and why different regions of France cook learn how wine, cheese and bread are made in France learn how to eat bread and cheese and how to drink wine in a French way learn how to read and execute a recipe (learn the metric system, the use of scales, Celsius)

12 Implicit cultural objectives: the artisan as an artist the question of honor the very strong father-son relationship; French sexism the competitive tradition (Michelin stars; best baguette; best œuf dur etc.) French schizophrenia: strong attachment to French tradition vs strong interest in and desperate desire to open to other traditions

13 Linguistic objectives Vocabulary specific to food and to cooking Grammatical structures : expressions of quantity, time, causative structures, review of the use of tenses Expressions of feelings (pride, surprise, disgust, disappointment...) Practice (a lot of) in the interpersonal mode of communication Practice in various types of writing

14 Student production 2 essays 1 Creative writing: description of a meal 3 journals (informal register) 1 final project 1 powerpoint presentation optional: a video presentation

15 Preparation for study abroad testimonies by students

16 General Food is an integral part of life in any country A lot of practice in the interpersonal mode of communication

17 Vocabulary What s in specific dishes Understanding what (and how) to order Essential utensils and ingredients How to buy ( tranché ) pot, stove, garlic, whole grain bread, etc.

18 Knowing how the French cook how to use a kitchen balance what to do with crème fraîche why the French don't have certain ingredients that I wish they had some experience thinking of ovens in Celsius experience with a French recipe good background on how the French eat

19 Openness to difference oysters squid sea urchins pâté escargots coquilles Saint-Jacques unpasteurized cheese

20 Connections Points of connection to Paris and French culture Relating to FP on familiar topics Michelin starred restaurants insects as a possible source of nutrients Le camion qui fume (food truck) Un dîner presque parfait (TV show) the impact of McDonalds and other American fast food chains on French culture geography of France

21 Language Preparation for courses error correction grammar practice Economics and Politics of Food Production Systems (agroalimentaires)

22 Personal-level objectives reflect about one s rapport to food, one s tradition learn to cook (a few things ) learn to enjoy a meal together relate food to one s general knowledge: chemistry, economics, ethnology

23 FOOD! Cuisine Repas Gastronomie Plat à manger Denrée Mets Produit(s) Aliments (use the adjective alimentaire) Bouffe...