Courses
Offers an on-site opportunity for students to engage with the culture(s) and the communities of French-speaking regions and/or communities. Emphasizes the complexity, transnationality, and interdisciplinary nature of culture(s). Employs a range of methodological approaches to identify and describe cultural practices, texts, or events, as well as analyze how meanings are created, distributed, and exchanged within particular social groups or geographic areas. May explore questions of cultural identity, meaning, representation, policy formations, and ideologies. In addition to regular in-class lessons and activities, students have the opportunity to engage in a dialogue with members of the local communities about their perspectives on relevant cultural topics and everyday experiences. May be repeated up to three times. Conducted in English.
Designed for individuals whose language skills are at the intermediate level and who seek specially focused language instruction. Such instruction might be the use of the language in specific settings, or it might be focused on specific conversational nuances of the language. Students must have at least an elementary level of competence in the language.
Designed for individuals whose language skills are at an advanced level and who seek specially focused language instruction. Such instruction might be the use of the language in specific settings, or it might be focused on specific conversational nuances of the language.
À table! : French Language and Culture through Food “Dis-moi ce que tu manges et je te dirai qui tu es.” The culinary arts have long been understood as essential to French culture, as chefs such as Marie-Antoine Carême and Auguste Escoffier helped make France a global standard bearer of refinement and good “taste.” Since 2018, the country has boasted another distinction, when it was ranked number one in the world according to the Economist’s Food Sustainability Index. As President Emmanuel Macron has observed, French efforts, both local and national, to develop more ecological methods of production and consumption have constituted nothing less than a “cultural revolution.” This French Language Immersion program seeks study this culinary revolution and its relationship to French culture and identity. By engaging in a series of workshops, cooking lessons and visits to markets, restaurants, bakeries, artisans, retailers, farms and cooperatives, students will examine how tensions around the environment, gender, race, and socioeconomic status inform changes in French consumption habits in the face of a world that is at once increasing fractured and more connected than ever. Students earn credit for two courses. One a cultural studies course taught in English by Professor Hancock and the other French course between Intermediate or Advance level taught at the Institut Catholique de Toulouse.
