CM5076 Food Culture and Communication (only for students taking this class)
Christy Shields
Cost: 鈧�615 (includes round-trip train transportation, shared gite accommodations, onsite聽bus transportation, all tastings & meals, entrance fees, guided visits, professor鈥檚 trip聽costs, and VAT)
Travel to the Jura Moutains in eastern France and follow Comt茅 cheese from cow to聽consumption. Our objective is to gain an in-depth understanding of the French notion of聽terroir and its relationship to taste (approached here as reflexive practice) within regional,聽national and international contexts. We begin with an extensive, hands-on introduction to聽tasting (d茅gustation) led by local taste educator Claire Perrot, who then accompanies us on聽our other visits. These include a local dairy farm, a village cheese making facility (fruiti猫re),聽a cheese ripening facility (affineur), the local Comt茅 museum, and the headquarters of the聽Interprofessional Committ茅 for Gruyere of Comt茅 (CIGC) where we meet specifically with聽the director of communications. Meals (and tastings) are an integral part of the learning聽experience. They are based on local products, shared at communal tables, sometimes聽prepared for students in local restaurants or at the rural 鈥済ite,鈥� located in the beautiful聽village of Les Planches d鈥橝rbois, and sometimes prepared by students themselves. For more聽information consult:
Last day to register/cancel: January 24
Late cancelation fee: 鈧�615
Payment for study trips must be made no later than February 1 for the Spring 2016聽semester. Any concerns in this regard should be addressed to the Cultural Program &聽Student Accounting Services.