This course will provide an overview of the history and geography of France using French cuisine to highlight the cultural and regional differences of this fascinating country. It will explain how the geographical, climatic and historical circumstances have shaped and defined culinary frontiers and will cover the distinguishing culinary specialties of the different regions in France.
The fundamental concept of terroir, a typical French term associating the notions of land, customs and authenticity, will be outlined as well as its importance in terms of durability of tradition and regional identity.
On completion of the course, learners will be able to:
- explain how the geographical, climatic and historical circumstances in France have shaped and defined culinary frontiers;
- distinguish between different French regions by their different food specialties;
- describe the fundamental concept of ‘terroir’ and its importance in terms of durability of tradition and regional identity.
Who should attend?
This course is designed for people interested in France’s culture, history and geography; for people who are planning a trip to France but also for those interested in cuisine, professionally or personally. It is an excellent complement to “Voyage en France” but would still be very informative when attended on its own.
- 2 X Saturdays, 31 August - 7 September , 9:30am - 12:00pm
- $85.00 incl. GST
- The University of Auckland, City Campus
- Presented by Veronique Guilloteau
Veronique is a French native, with diplomas in Industrial Relations Psychology and Business Management. She worked for 12 years in France as the Human Resources Manager for several large corporations. She has been teaching French language and French culture to adults for a number of years.