Baguettes, macarons, Bordeaux, Camembert--French gastronomy holds a mythical appeal, with its long history and famed personalities. In this class, we discuss the reasons for its popularity and influence, starting with the publication of La Varenne's Le cuisinier françois in 1651 and concluding with French cuisine today. We look at key figures in French culinary history such as Marie-Antoine Carême, Jean-Anthelme Brillat-Savarin, Auguste Escoffier, Fernand Point, Gault and Millau, Paul Bocuse, and Alain Ducasse. We explore the cuisines of France and other Francophone countries, wines from both established and up-and-coming regions, France's longstanding pastry and baking traditions, and the impact of labels such as AOC (appellation d'origine contrôlée) on producers and consumers.
La Gastronomie française à travers les ages NFRN3716
A 13 session(s). Tues. & Thurs., 6:00 PM-7:50 PM, beg. June 14. $590.00
Register: Non-Credit General Credit
Anne McBride
