Chocolat (FRE4223.01)

Noelle Rouxel-Cubberly

Introduced in France after a complex trajectory from the New World, chocolate constituted, when it arrived in Paris, a medical and cultural catalyst for the 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 shaped societies throughout the world. Students will hone their linguistic skills using films, videos, literary excerpts, ads, 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-high level.

Prerequisites: Permission of the instructor.
Credits: 4
T 10:10am - 12:00pm; F 10:10am - 12:00pm
Maximum Enrollment: 18
Course Frequency:
This course is categorized as All courses, Four Credit, 4000, French, Noelle Rouxel-Cubberly, and tagged , , , .