Chocolat (FRE4493.01)

Noëlle Rouxel-Cubberly

Introduced in France after a complex trajectory from the “New World”, chocolate constituted, when it arrived in Paris, a medical, social, and cultural catalyst on French seventeenth-century aristocracy and haute-bourgeoisie. In this course, students will explore the economic, historical, social, political, artistic and cultural legacy of chocolate production and consumption in French-speaking contexts to understand how the “food of the gods” has both shaped communities and revealed social crises throughout the world. Students will also hone their linguistic skills using visual representations such as ads, documentaries, and films (Vatel, Chocolat, Emotifs anonymes); literary excerpts (Madame de Sévigné, Proust) and theory (Barthes, Foucault, Glissant); podcasts and articles. Written assignments, oral presentations will help develop students their listening and speaking, reading and writing as well as their critical skills. Conducted in French. Intermediate Low. Prerequisites: At least one full year of college-level French. 

Corequisites: Attending two events of the Language Series.

Prerequisites: At least 1 year of college-level French / permission of instructor. For registration, please e-mail Noelle Rouxel-Cubberly on May 16 and 17
Credits: 4
T 8:00am - 9:50am; F 8:00am - 9:50am
Maximum Enrollment: 18
Course Frequency:
This course is categorized as 4000, All courses, Four Credit, French, Noëlle Rouxel-Cubberly, Tuesday and/or Friday Mornings, and tagged , , , .