Over the course of a month, we will travel back in time and range over regions in pursuit of the sources for France’s reputation as the gastronomic capital of the world. Through France’s history, literature, and art we will explore many of the nation’s food and wine cultures. We will also discuss the evolution of French cuisine and eating practices, as well as dwell on the vital importance of the concept of terroir—the unique connection between place and food and the role of gastronomy in French identity.

OCT 30 | An introduction to French Food and our fascination with it We will try to define gastronomy, reflect on the notion of food identity, and explore the idea of “terroir. Of course, we will also review useful culinary terminology and take a detour through Proust’s In Remembrance of Things Past to make sense of that famous petite madeleine.

NOV 06 | History of Gastronomy We will trace the evolution of French cuisine from the Middle Ages to the modern era, as well the evolution of the ways, proper and improper, to enjoy this cuisine in the company of others. (Remarkably, the towering Dutch humanist Erasmus offers a window onto changing table manners.)

NOV 13 | The great Chefs from Vatel to Bocuse The invention of the French restaurant : the case of Renoir’s Luncheon of the boating party and current culinary trends. Topics will include the evolution of French cuisine and eating practices, the concept of terroir—the unique connection between place and food and the role of gastronomy in French identity.

NOV 20 | French wines, or everything you wanted to know but were afraid to ask We will discuss the meaning of appellation d’origine contrôlée (AOC)—the crucial label that identifies products cultivated and grown in the proper region—as well as the practice of “cépage”—namely, the mix of grapes in a particular wine. We will also take a moment to reveal certain myths and legends of the Champagne wines.

4 weeks Thursdays | October 30 - November 20 | 1:00 PM - 3:00 PM In person and simulcast | $40 per individual lecture or $150 for the series