Food and Foodstuffs in the French and Francophone Worlds (Part 1)

APR 09, 2014 | 5:00 PM TO 7:00 PM

Details

WHERE:

The Graduate Center
365 Fifth Avenue

ROOM:

9206

WHEN:

April 09, 2014: 5:00 PM-7:00 PM

ADMISSION:

Free

Description

Part One of the Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds, an interdisciplinary seminar organized by the Henri Peyre French Institute: The Discourse of Food from the 19th Century to the Inter-war Period. Panel discussion: Prof. Julia Przybos will speak on "De l'imagination physiologique", Dr. Joseph Rienti will speak on the "Place of the Restaurant in the Literary Culture of the Second Half of the 19th Century, and Lauren K. Christensen (doctoral candidate, Ph.D. Program in French, The graduate Center) will speak on "Cuisine as Nation: Regional Food, National Identity, and French Gastronomical Writing (1918-1940)."