Culture and Cuisine of Québec: Only a few seats left!


There are only a few seats left in my Culture and Cuisine of Québec course this fall at Boston University. This is a graduate-level course that is open to BU and non-BU students. Exceptional undergraduates will also be considered. This course counts as 4-credits (72 credit hours) of graduate course work that should be transferable to most American and Canadian universities. It is a great course for those interested in Canadian culture, history and foodways. There will be an emphasis on experiential learning and student engagement in all activities.

The course can be taken on line and it includes a week-long trip to Québec.

Course Description: MET ML 639EL Culture & Cuisine: Québec

Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Québec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast—from ice cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face (optional – on-line format available for distance students) before and after a weeklong trip to Québec City, Montréal and surrounding rural areas. While in Québec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities. Our guide in during the trip will be renowned Québecois food and wine journalist Rémy Charest.

Register here or contact the Gastronomy Program for more details. Class starts Sept. 13, 2012 and the class will be going to Québec from Oct. 13-21.

Wine Memory

Both taste and smell are such fleeting experiences but in the case of winemaking, they must be assigned to memory and attached to physical processes. What can this example of taste memory in winemaking tell us about the role of smell, taste and memory in the production of other artisanal beverages and foodstuffs? Read more in my recent article on Sensate.