French Gastronomy

About

The Sorbonne Summer University offers 15 cycles - 13 in French and 2 in English - taught by academics from the Sorbonne University.

France is one of those countries that has a particular passion for food. With the invention of catering and gastronomy at the beginning of the Industrial Revolution, France moulded a relationship with food and the table that set it apart from its neighbors. This is one of the reasons why wines, cheeses, charcuterie and pastries are France's best ambassadors to the world.

History of French gastronomy and cuisine
Fabien Faugeron, history, Faculty of Arts and Humanities at Sorbonne University
Gastronomy, a French exception
Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University
Bread, wine and cheese: cultural bestsellers
Gilles Fumey, geography, Faculty of Arts and Humanities at Sorbonne University
What is a "local product"?
Vincent Moriniaux, geography, Faculty of Arts and Humanities at Sorbonne University

Course leader

Sorbonne Summer University Email Address: lettres-ftlv-universite-ete@sorbonne-universite.fr

Target group

Students, tourists, or curious Parisians ! (A good level of French is required: B1)

Course aim

Discover the ongoing debates in various scientific fields, while delving deep into the French civilization and being taught by professors from the renowned Sorbonne Université.

Fee info