Culture and Cuisine: Quebec
Featured Gastronomy Elective—
Fall 2013 Online or Blended,
with Travel to Québec
Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Québec. The cuisine of this predominantly French-speaking area of Canada reflects the lasting legacies of French, British, and a variety of immigrant and native cultures, and combines them with exciting new culinary trends—from ice cider to nose-to-tail eating. We will examine identity politics, heritage preservation, and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province.
Students may study online or in the blended format, which combines online classes with monthly face-to-face sessions. In October, the entire class will spend a week visiting Québec City, Montréal, and the surrounding rural areas. While there, students will have a chance to meet and engage in hands-on activities with farmers, artisans, and culinary professionals.
Students may choose online or blended study.
- Online: September 4–November 6
- Blended: Four Wednesday evenings on campus, 6–9 p.m.,
September 18, October 2 & 23, November 6,
plus online components
All students must travel to Québec for a week, October 5–13.
Rachel Black, Assistant Professor of Gastronomy
$3,120 (not including travel, housing, or travel insurance)