French Culture Ii
A.Y. 2021/2022
Learning objectives
The course aims to lead to an in-depth knowledge of some key areas and elements of French culture, through the analysis of documents that express their identifying characteristics
Expected learning outcomes
Ability to identify and analyze cultural behaviors, placing them in their historical-social context.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation
Course syllabus
The programme's title is: French gastronomy: a taste of excellence. What image(s) of France?
It is divided in three parts:
A. The constitution of a myth. From the medieval feast to the court of Versailles
B. The flourishing of the myth and the influence of French civilisation in the world, 18th, 19th and 20th centuries
C. The 20th - 21st centuries: influence or decadence of a myth?
The course aims to investigate the social, political and cultural situation in which the myth of gastronomy in France is born and has spread. French culinary art, which has been a world record for centuries, reveals identity and cultural traits that have led to the imposition of an image of France in the world as an emblem of refinement, elegance and excellence. The quality of the food and the way it is served, regional cuisine and luxury catering, bistronomie, dîners at the Elysée Palace, traditional places (cafés, bistrots, palaces, bouchons...) are all France emblems. To what extent in the 21st century, France manages to keep up with the myth that she herself has been able to forge?
It is divided in three parts:
A. The constitution of a myth. From the medieval feast to the court of Versailles
B. The flourishing of the myth and the influence of French civilisation in the world, 18th, 19th and 20th centuries
C. The 20th - 21st centuries: influence or decadence of a myth?
The course aims to investigate the social, political and cultural situation in which the myth of gastronomy in France is born and has spread. French culinary art, which has been a world record for centuries, reveals identity and cultural traits that have led to the imposition of an image of France in the world as an emblem of refinement, elegance and excellence. The quality of the food and the way it is served, regional cuisine and luxury catering, bistronomie, dîners at the Elysée Palace, traditional places (cafés, bistrots, palaces, bouchons...) are all France emblems. To what extent in the 21st century, France manages to keep up with the myth that she herself has been able to forge?
Prerequisites for admission
To take the French Culture II exam, you must have already taken the French Language I and French Culture I exams.
Teaching methods
The course will be conducted through lectures in French in which the presentation of the topics will be supported by the analysis of textual, iconographic and multimedial documents, which will be discussed in class.
Teaching Resources
The course website si on Ariel teaching platform ("French culture II"), to which reference should be made for further details and any other materials uploaded by the teacher.
Bibliography for both attending and non-attending students:
Jean-Robert Pitte, Gastronomie française. Histoire et géographie d'une passion, Paris, Fayard (1991), 2005, ISBN: 978-2213024066
Michèle Barrière, Les Soupers assassins du Régent, Paris, Le Livre de Poche, 2008, ISBN: 978-2-253-12875-5
René Goscinny, Albert Uderzo, Le tour de la Gaule d'Astérix, Paris, Hachette, 1999, ISBN: 978-2-01-210137-1
Part A
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Part B
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Part C
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Non-attending students are invited to contact the teacher before starting preparation for the exam.
Bibliography for both attending and non-attending students:
Jean-Robert Pitte, Gastronomie française. Histoire et géographie d'une passion, Paris, Fayard (1991), 2005, ISBN: 978-2213024066
Michèle Barrière, Les Soupers assassins du Régent, Paris, Le Livre de Poche, 2008, ISBN: 978-2-253-12875-5
René Goscinny, Albert Uderzo, Le tour de la Gaule d'Astérix, Paris, Hachette, 1999, ISBN: 978-2-01-210137-1
Part A
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Part B
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Part C
- a dossier of critical materials and texts will be uploaded on the Ariel/Microsoft Teams platform
Non-attending students are invited to contact the teacher before starting preparation for the exam.
Assessment methods and Criteria
The exam will be oral and in French, in part at least; it will start with the analysis of a document, among those studied in class or freely proposed by the candidate on the basis of a little personal research, potentially guided by the teacher. The exam will then extend to more general contents and themes studied in the course.
L-LIN/03 - FRENCH LITERATURE - University credits: 9
Lessons: 60 hours
Professor:
Paraboschi Francesca
Professor(s)
Reception:
Tuesday, 9:00-12:00
Piazza Sant'Alessandro 1