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C3. Gastronomic Tales of Revolution, War and Enlightenment in France (10 Week Course)

  • 02/03/2020
  • 04/20/2020
  • 10 sessions
  • 02/03/2020, 1:30 PM 3:00 PM
  • 02/10/2020, 1:30 PM 3:00 PM
  • 02/17/2020, 1:30 PM 3:00 PM
  • 02/24/2020, 1:30 PM 3:00 PM
  • 03/02/2020, 1:30 PM 3:00 PM
  • 03/23/2020, 1:30 PM 3:00 PM
  • 03/30/2020, 1:30 PM 3:00 PM
  • 04/06/2020, 1:30 PM 3:00 PM
  • 04/13/2020, 1:30 PM 3:00 PM
  • 04/20/2020, 1:30 PM 3:00 PM
  • AC - Kennedy Building Rm. 119
  • 65

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This ten-week course invites you to learn about the most legendary foods and drinks of France and their gastronomic shifts over time due to the social and political trends that evolved over centuries. Enjoy a series of French culinary tales from the Gaul era, where there were barbarians at the plate, to the international cuisines that infiltrated France after WWII. A sample of topics include Charlemagne’s agricultural reforms, the Crusades, the Sun King, revolution & Napoleon.

INSTRUCTOR: Yvonne M. LaFleur, M.Ed obtained her Master’s Degree from Worcester State University and completed undergraduate and graduate work in French at UMASS Amherst. She taught French and Intercultural Communications at three universities and colleges over 20 years. Recipient of NEH grants and international fellowships in French.

REQUIRED BOOK: A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment. (1st Edition) Stephane Henault and Jeni Mitchell, The New Press. ISBN: 9781620979 (hardcover), or ISBN: 9781620972526 (e-book).

Worcester Institute for Senior Education (WISE)
Assumption College, 500 Salisbury Street, Worcester MA 01609
508-767-7513
wise@assumption.edu

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