CM5076 Food Culture and Communication (only for students taking this class)
Christy Shields
Cost: €615 (includes round-trip train transportation, shared gite accommodations, onsite 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 begin with an extensive, hands-on introduction to tasting (dégustation) led by local taste educator Claire Perrot, who then accompanies 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 museum, and the headquarters of the Interprofessional Committé for Gruyere of Comté (CIGC) where we meet specifically with the director of communications. Meals (and tastings) are an integral part of the learning experience. They are 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 24
Late cancelation fee: €615
Payment for study trips must be made no later than February 1 for the Spring 2016 semester. Any concerns in this regard should be addressed to the Cultural Program & Student Accounting Services.