Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting (FRENCH 366, MUSIC 133, MUSIC 333)
Students cook a collection of unfamiliar recipes each week while learning about the cultural milieus in which they originated. The course focuses on the fourteenth and fifteenth centuries, a time of great banquets that brought together chefs, visual artists, poets, musicians, and dancers. Students read late-medieval cookbooks under the guidance of professional chefs, learn songs and poetry with the help of visiting performers, and delve into a burgeoning scholarly literature on food history and sensory experience. We will also study trade routes and food networks, the environmental impact of large-scale banquets, the science of food, and the politics of plenty. This course may count towards the Medieval component of the French major. Students interested in applying for course need to email Professors Galvez and Rodin (mailto:email@example.com and mailto:firstname.lastname@example.org) with a statement of intent and dietary restrictions/preferences.