Course Catalogue

Food and Culture in France FRENCH4104

  • Academic Session: 2026-27
  • School: School of Modern Languages and Cultures
  • Credits: 20
  • Level: Level 4 (SCQF level 10)
  • Typically Offered: Runs Throughout Semesters 1 and 2
  • Available to Visiting Students: Yes
  • Collaborative Online International Learning: No
  • Curriculum For Life: No

Short Description

This course examines the role of food in French identity and culture through a range of media such as literary and culinary texts. We will consider questions including France's contribution to the relationship between food and health, the ways in which French authors link food and class, and the importance of food in the construction of French national identity.

Timetable

20 x 1-hour sessions over both semesters as scheduled on MyCampus.

 

This is one of the honours options in SMLC and may not run every year. The options which are running this session are available on MyCampus.

Requirements of Entry

Available to all students fulfilling requirements for Honours entry into French, and by arrangement to visiting students or students of other Honours programmes who qualify under the University's 25% regulation.

Excluded Courses

None

Co-requisites

None

Assessment

The standard assessments for this course are:

■ Essay (2,000 words) - 50%

■ Essay (2,000 words) - 50%

 

If required, for instance where a disability prevents a student from undertaking a specific method of assessment, the following alternatives are available:

■ There is no alternative to the essays, but an extension to the deadline can be offered as reasonable adjustment (students should follow the usual process for extensions).

 

Further reasonable adjustments may be provided where necessary. Students are encouraged to consult with the course convenor. 

Main Assessment In: April/May

Course Aims

This course will provide the opportunity to:

■ develop students' knowledge and understanding of the significance of food in the construction of individual and collective identity in France

■ enable students to analyse critically a range of media and to place these in their historical context

■ encourage students to critically assess concepts such as 'French culture' and 'French nation'

Intended Learning Outcomes of Course

By the end of this course students will be able to:

■ discuss the evolving role of food in modern French culture; 

■ apply critical reading skills to various forms of literary and non-literary French;

■ articulate their views in writing on a range of media; 

■ select, evaluate and organize primary and secondary material

Minimum Requirement for Award of Credits

No exceptions