Food and Culture in France FRENCH4104

  • Academic Session: 2024-25
  • School: School of Modern Languages and Cultures
  • Credits: 20
  • Level: Level 4 (SCQF level 10)
  • Typically Offered: Runs Throughout Semesters 1 and 2
  • Available to Visiting Students: Yes
  • Collaborative Online International Learning: No

Short Description

This course examines the role of food in French identity and culture through a range of media such as literary and culinary texts. We will consider questions including France's contribution to the relationship between food and health, the ways in which French authors link food and class, and the importance of food in the construction of French national identity.

Timetable

20 x 1-hour sessions over both semesters as scheduled on MyCampus.

 

This is one of the honours options in SMLC and may not run every year. The options which are running this session are available on MyCampus.

Requirements of Entry

Available to all students fulfilling requirements for Honours entry into French, and by arrangement to visiting students or students of other Honours programmes who qualify under the University's 25% regulation.

Excluded Courses

None

Co-requisites

None

Assessment

Essay (2000 words) - 50%

Essay (2000 words) - 50%

Main Assessment In: April/May

Are reassessment opportunities available for all summative assessments? Not applicable for Honours courses

Reassessments are normally available for all courses, except those which contribute to the Honours classification. For non-Honours courses, students are offered reassessment in all or any of the components of assessment if the satisfactory (threshold) grade for the overall course is not achieved at the first attempt. This is normally grade D3 for undergraduate students and grade C3 for postgraduate students. Exceptionally it may not be possible to offer reassessment of some coursework items, in which case the mark achieved at the first attempt will be counted towards the final course grade. Any such exceptions for this course are described below. 

Course Aims

This course will provide the opportunity to:

■ develop students' knowledge and understanding of the significance of food in the construction of individual and collective identity in France

■ enable students to analyse critically a range of media and to place these in their historical context

■ encourage students to critically assess concepts such as 'French culture' and 'French nation'

Intended Learning Outcomes of Course

By the end of this course students will be able to:

■ discuss the evolving role of food in modern French culture; 

■ apply critical reading skills to various forms of literary and non-literary French;

■ articulate their views in writing on a range of media; 

■ select, evaluate and organize primary and secondary material

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.