Exploring Taste and Terroir in the Jura Mountains with Comté Cheese
CM5076 Food, Culture and Communication
Professor Christy Shields
Cost: €650 (includes round-trip train transportation, shared gite accommodations, on-site bus transportation, all tastings & meals, entrance fees, guided visits, professor’s trip costs, and VAT)
Travel to the Jura Moutains in eastern France and follow Comté cheese from cow to consumption. Our objective is to gain an in-depth understanding of the French notion of terroir and its relationship to taste (approached here as reflexive practice) within regional, national and international contexts. We will begin with an extensive, hands-on introduction to tasting (dégustation) led by local taste educator Claire Perrot, who will then accompany us on our other visits. These include a local dairy farm, a village cheese making facility (fruitière), a cheese ripening facility (affineur), the local Comté musuem, and the headquarters of the Interprofessional Committé for Gruyere of Comté (CIGC) where we will meet specifically with the Director of Communications. Meals (and tastings) are an integral part of the learning experience. They will be based on local products, shared at communal tables, sometimes prepared for students in local restaurants or at the rural “gite”, located in the beautiful village of Les Planches d’Arbois, and sometimes prepared by students themselves. For more information consult: http://foodculturecomm.org/
Last day to register/cancel: January 25
Late cancelation fee: €650
Payment for study trips is due as soon as the trip is officially confirmed by email from the adang
aup.edu (CP Coordinator, Alexis Dang)