Named in 2010 by UNESCO as part of Humanity’s Intangible Cultural Heritage, French gastronomy is fundamental to identity, family, and tradition. In this hands-on seminar, trace the history of food from the Gauls to the slow-food gastronomic movement, and meet Parisian chefs, bakers, and food writers. Scour neighborhood markets for the finest ingredients, learn how to prepare traditional recipes like boeuf bourguignon and confit de canard, and serve them to your peers in tasting groups. Meet with fifth-generation boulangers and learn the secrets of the perfect baguette, or interview a local fishmonger about getting the day’s fresh catch from the coast to the city. Explore regional distinctions, and discuss the importance of global influences on French cooking with chefs who blend Senegalese, Moroccan, or Vietnamese ingredients with traditionally French techniques.
There is a $150 supplemental fee for the French Cuisine major seminar and a $100 supplemental fee for the minor.