{"id":69,"date":"2016-03-30T11:00:36","date_gmt":"2016-03-30T15:00:36","guid":{"rendered":"http:\/\/sites.wofford.edu\/warejm\/?page_id=69"},"modified":"2016-10-30T13:00:16","modified_gmt":"2016-10-30T17:00:16","slug":"interim-2017-food-in-france","status":"publish","type":"page","link":"https:\/\/sites.wofford.edu\/warejm\/interim-2017-food-in-france\/","title":{"rendered":"Interim 2017. JAN 426: Food and Food Cultures in France."},"content":{"rendered":"<p style=\"text-align: center\"><strong>JAN 426A: Food and Food Cultures in France<\/strong><\/p>\n<p style=\"text-align: center\"><strong>Professors Catherine Schmitz and John Ware<\/strong><\/p>\n<hr \/>\n<p><strong>Course Description:<\/strong> When it comes to food, Americans\u00a0speak French. Go to a <em>restaurant<\/em> (French), and you\u2019ll <em>order<\/em> (French) from a <em>menu<\/em> (French). Whether listed as <em>appetizer<\/em> or <em>hors d\u2019oeuvre<\/em>, your first <em>course<\/em> derives from French. Your <em>entr\u00e9e<\/em>\u2014French. Skip or eat <em>dessert<\/em>, still French. Even at a <em>grocery store<\/em>, you\u2019ve learned some French.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-69 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/sites.wofford.edu\/warejm\/interim-2017-food-in-france\/aixenprovencemarket_duchamp\/'><img width=\"150\" height=\"150\" src=\"https:\/\/sites.wofford.edu\/warejm\/files\/2016\/03\/aixenprovencemarket_duchamp-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" aria-describedby=\"gallery-1-70\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-70'>\n\t\t\t\tMarket in Aix-en-Provence\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/sites.wofford.edu\/warejm\/interim-2017-food-in-france\/httpghostbees-tumblr-com\/'><img width=\"150\" height=\"150\" src=\"https:\/\/sites.wofford.edu\/warejm\/files\/2016\/03\/winterfood_ghostbees-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" aria-describedby=\"gallery-1-71\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-71'>\n\t\t\t\thttp:\/\/ghostbees.tumblr.com\/\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/sites.wofford.edu\/warejm\/interim-2017-food-in-france\/pariscafe_natlgeographic\/'><img width=\"150\" height=\"150\" src=\"https:\/\/sites.wofford.edu\/warejm\/files\/2016\/03\/pariscafe_natlgeographic-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" aria-describedby=\"gallery-1-72\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-72'>\n\t\t\t\tCafe in Paris\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>This interim involves a 16-day gastronomic tour of France. We\u2019ll stay in Aix-en-Provence, Lyon, Dijon, and Paris and study the food culture of those regions. While cooking classes will give us experience creating regional dishes, our days aren\u2019t confined to kitchens; we\u2019ll spend more time touring towns and regions to learn about food identified with them. Sure, champagne is from Champagne, and Dijon is a type of\u00a0mustard; however, Marseille is celebrated for bouillabaisse, Besan\u00e7on for comt\u00e9 cheese, Lyon for the bouchon, and Paris for its variety. You can only eat so much and so often, so we\u2019ll reserve plenty of time to walk it off in the museums and cultural sites of each area.<\/p>\n<p>This interim should appeal to students interested in the food and culture of this influential nation. You don\u2019t need to speak French or be a proficient cook to enjoy this interim.<\/p>\n<p><strong>Dates<\/strong>: Our first class meeting will take place during the fall semester; we&#8217;ll meet on 12\/6 at 11:00 AM to review the syllabus, required forms, and answer questions. Interim begins on 1\/5 and ends on 2\/1. We&#8217;ll be traveling from 1\/10 through 1\/26. Transportation to and from the Charlotte airport is prearranged and included in the interim fee.<\/p>\n<p><strong>Places<\/strong>: For a map of the locations we&#8217;ll visit, click <a href=\"https:\/\/www.google.com\/maps\/d\/edit?mid=zOCBLaujHh0A.kTwejglVxQwg&amp;usp=sharing\" target=\"_blank\">here<\/a>.<\/p>\n<p>If you have questions, email either Dr. Ware (warejm@wofford.edu) or Dr. Schmitz (schmitzcl@wofford.edu).<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>JAN 426A: Food and Food Cultures in France Professors Catherine Schmitz and John Ware Course Description: When it comes to food, Americans\u00a0speak French. Go to a restaurant (French), and you\u2019ll order (French) from a menu (French). Whether listed as appetizer or hors d\u2019oeuvre, your first course derives from French. Your entr\u00e9e\u2014French. Skip or eat dessert, [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/pages\/69"}],"collection":[{"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":0,"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/pages\/69\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.wofford.edu\/warejm\/wp-json\/wp\/v2\/media?parent=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}