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  • Credits: 3

Course description:Methods and skills for the K-12 teaching of French across the disciplines. Development of instructional materials related to food practices in French-speaking cultures, from the Middle Ages to contemporary societies.  We will explore the transformations of taste, menus, and table habits at key moments in the cultural history of France in order to understand the social meaning of food practices and how gastronomy as cultural heritage shapes regional, national, and transnational identities. Cross-listed with 16:420:514:S1

Course materials: Details on materials, cultural texts and assignments are forthcoming. All readings will be available on the course LMS (Canvas)
Language of instruction: French.
Dates: August 2 August 18 MWTh 9:30 AM 1:15 PM and by arrangement (two asynchronous sessions)
SPECIAL NOTE: The Canvas course site along with the first week of lessons has been made available to students enrolled in 420:470 and 420:514. Students have been sent invitations to join the 470/514 course site on Canvas. All participants should have received access information for the Zoom meeting. Please contact your instructor This email address is being protected from spambots. You need JavaScript enabled to view it. if you are having any difficulty accessing course content. NB: To access the Canvas course site, you will need to log in with your NetId and password. Please remember to regularly check your Rutgers email for notifications regarding this course.
Faculty: Professor Ana Pairet