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• W3174186754 abstract "My essay discusses how I transformed a proposal to teach a class on “The Culture of the French Table” into the creation of “Global Foodways,” a university-wide program of thirty courses and fourteen events that engaged the academic and regional community in a yearlong exploration of food from the perspective of global humanities, a critical field for the advancement of ethical, engaged citizenship and cross-cultural literacy. I describe the design of both the French course and the interdisciplinary program, including the process of securing financial backing to support the high-impact, experiential pedagogical methods (i.e. guest speakers and presenters; tasting and cooking food) that are essential to understanding cultural diversity as an embodied, sensory experience—an encounter with and a literal taking in of Otherness. I analyze the pedagogical success of my course and its impact as a recruitment and retention tool in French Studies My goal for the French studies course was to design a dynamic learning environment for French majors, minors, and non-traditional students to understand the central role of food culture in the evolution of modern French society and in the fraught creation of national identity. The tension between the codification of “French gastronomy” in the 18th century and the perpetual adaptation of this category provided fertile ground to investigate sociopolitical questions of gender, class, and ethnic diversity from an interdisciplinary perspective. Primary source materials were culled from multiple visual and written genres, and students were required to attend several Global Foodways events that I curated with the course in mind. I asked students to reflect critically on these sources and experiences through both analytical writing and creative interpretation. My goal for Global Foodways was to foster interactions of diversity among humanities scholars, practitioners, and audiences to enable a deeper understanding of food as a complex and at times paradoxical touchpoint of cultural memory, human creativity, and the history of the unfolding present. The term “foodways” suggests that both variation and movement are integral to the story of cuisine, and the program highlighted this dynamism by emphasizing the intersecting paths of production, consumption, sustainability, and Diaspora. One of the most exciting aspects of directing Global Foodways was the opportunity to create cross-cultural and transhistorical conversations between French Studies and other fields. I organized an event about the “History, Politics, and Culture of Leftover Food” that brought together Harvard professor Janet Beizer, a renowned French scholar who is writing a book about the practice of re-plating rich people’s leftover food to sell to the poor in 19th-century Paris, the leadership team from Feeding the Carolinas, the region’s largest food bank initiative, and a faculty representative from our campus’s Center for Sustainable Living to explore together the social stigma of repurposing leftover food. The event itself was structured around a zero-waste buffet of French food and was attended by over sixty people. This event succeeded in making French history relatable and relevant to others, and perhaps especially to the many students in the audience taking French courses." @default.
• W3174186754 created "2021-07-05" @default.
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• W3174186754 date "2021-06-21" @default.
• W3174186754 modified "2023-10-18" @default.
• W3174186754 title "Connecting French Studies to the World through Global Foodways" @default.
• W3174186754 doi "https://doi.org/10.4324/9781003126461-13" @default.
• W3174186754 hasPublicationYear "2021" @default.
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