13 July 2017
La gastronomie française : un art pour manger ?
France is part of those countries grasped by a particular passion for food. With the invention of resturants and gastronomy at the begginig of Industrial Revolution, France has created a distinguishable relationship, from its neighbours, between food and the plesures of table. In this country, the Starred Chefs show a professional requirement which the American agri-food and fast-food industry try to destabilise with the mass consumption. There is no losers and no winners of this battle between a David and a Goliath, but just one more reason to explain why french wines, cheese, charcuterie and pastry are the best France ambassadors in the world.
Session 1 : Monday from 9h30 to 12h30
What food means in France
Gilles Fumey, Geography, Paris-Sorbonne University
Session 2 : Wine and Cheese workshop, Monday from 17h to 20h
Discover french food culture with a wine and cheese matchmaking
Session 3 : on Thursday, July 6 or on Wednesday, July 12, from 14h 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 resturant (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 9h30 to 12h30
Histoiry of French cuisine from the Middle Age to the Modern times
Fabien FAUGERON, Histoiry, 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 resturants and gastronomical litterature (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 Age, 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.
Associated Professor in Middle Age History, Fabien Faugeron is Lecturer in Middle Age 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
Gilles Fumey, Fabien Faugeron
Students, tourists, or curious Parisian ! (A good level of French is required: B1)
Discover the current debates in different scientific fields and learn about the French civilisation with professors from a prestigious University: La Sorbonne.
A certificate will be delivered.
EUR 570: Courses, conferences and a visit of the Sorbonne (or of the Senate) are included in the price.
You can also add cultural activities to the programme of courses.