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August 2, 2016 at 10:46 pm

Fall 2016 | Food Studies Offers Internship, French Gastronomy, Edible Athens

High Tunnel at Plant Biology Learning Garden

High Tunnel at Plant Biology Learning Garden

The Food Studies theme offers a menu of courses  for Fall 2016.

CAS 4911 How Food Works in the Community Internship

Students will get hands-on experience in small-scale sustainable agricultural production at the Plant Biology Learning Gardens through planting, tending, and harvesting, along with marketing and selling produce at the weekly produce sales. The course is open for 2-4 credits minimum and approximately 10 hours of commitment per week.

  • 2-4 credits
  • about 10 hours per week
  • By permission only. Contact Dr. Art Trese.

Food studies theme logoML 2300 French Gastronomy

  • MWF 11:50 a.m. to 12:45 p.m.
  • 3 credits
  • Starting with the creation of the restaurant in Paris in the 19th century, the course examines the development of French gastronomy as described in the literature of the time, as well as its encoding in food texts. This course analyzes the specificity of French food and French concepts such as “terroir.” It examines the evolution of French gastronomy, its increasing importance in French culture, and its influence worldwide. Students explore the underlying reasons for the changes in French gastronomy as well as the French reactions to these changes. Throughout the semester, we explore renowned French products, their history and evolution as well as their place in the French gastronomic tradition.
  • Contact Dr. Dominique Duvert.

CAS 1300 Edible Athens

  • Online
  • 1 credit
  • Edible Athens offers students an online, self-directed introduction to the Athens food scene on and off campus. Over the course of the semester, students choose to attend, and post online their reflections upon, seven food-related activities and events. Edible Athens introduces students to the Food Studies theme and is a fun and delicious way to get to know the local food scene.
  • Contact Dr. Theresa Moran with any questions.

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