Program Dates May 30 to June 19, 2012

City FACTS

Paris & the Dordogne Region in Southwest France

Paris is considered one of the great cities of the world, attracting millions of visitors each year who come to experience the architecture, the museums, cathedrals, and yes, the food! The Dordogne region (named after the great Dordogne River) in southwest France is rich in unexpected ways. From the cragged, forbidding precipices which Paleolithic humans called home 40,000 years ago to poor soils that paradoxically yield extraordinary foods from walnuts to truffles, this region is a treasure trove and natural classroom.

Program Overview

This program examines the relationship between food, culture and commerce in Paris and the Dordogne region of southwestern France, two of the epicureal hubs of France. We will study several key industries, starting in Paris with cheese, wine, and one of the great cultural expressions of French life, the marché. We will then travel to the Dordogne and continue with regional cheeses and wines and other specialties including truffles and walnuts. We will end our study in the vineyards of Bordeaux. Some of the questions we will probe include, what role do these food industries play in local economies and beyond? What is the history of these food industries and how have they (or not) been affected by scientific innovation or progress? How have these industries been affected by and/or are affecting cultural norms and practices? How have these industries responded to regional, national and international pressures? We will examine these questions within the context of our own practices and norms in the U.S. – the famous wine industry of California, the truffle industry of the Northwest coast, artisanal cheese making, and the farmers markets. Our visits to the many fermiers and chateaux, artisans and proprietors will provide an exceptional look at these cultural icons of French life.

Academic Program

This program is offered under GLST 189 (Global Experiences) for 3 units; GE Area V credit may be available.

Course objectives:

• Examine the historical context of ideas and cultural food traditions in France and how they have influenced American culture;
• Understand how food, culture and commerce in France has changed in response to internal and external pressures;
• Experience the different dimensions of food and commerce in regional France – from the family farm and the local marché to global export;
• Learn about the social and cultural roles of the local marché;
• Understand and appreciate specific food industries (e.g., truffles, regional cheese, wine, etc.) in the southwestern region of France, and their historical and economic significance;
• Learn about the basic science behind production in regional industries;
• Appreciate the diversity of different cultures, and the historical, political, and social drivers for differences and similarities in culinary practices in France.

Enrollment

This program is open to all undergraduate and graduate students with an interest in human evolution, international studies, and French food and commerce.

Safety and Visas

A France tourist visa is not required for citizens of United States for stays up to 90 days.

Eligibility Requirements

This course is open to undergraduates and graduate students who are interested in food, culture and commerce. For GE credit, students must have upper division standing (60+ units) and have passed the Writing Skills Test (WST).

Program Leaders

Mr. Arnaud Bergerol
was born and raised in France, and earned his Diplôme d’Etudes Supérieures Spécialisées from the University of Paris I (Panthéon-Sorbonne) in Economics and Applied Foreign Languages. Arnaud’s interests are in French food and its commerce in southwestern France.

Dr. Elizabeth McGee
a professor of Biological Sciences at San Jose State University, specializes in primate ecology and evolution, both past and present. Her research has taken her to Madagascar, France, and Spain. She teaches a variety of courses at SJSU, including GE and majors biology and graduate seminars in ecology and evolution.

For more information about applying, please contact:
Dr. Elizabeth McGee
emcgee@email.sjsu.edu
408-924-5277

Program Dates

May 30 to June 19, 2012

Application "priority" deadline is December 16, 2011

Application Forms

Estimated Costs

These estimated costs do not include personal expenses as this varies among different participants

Contact us at the Study Abroad Office, Clark Hall, Room 543 Tel  (408) 924-5931 Fax (408) 924-5976
or send us an email