Culture and Cuisine of QuÃ©bec 2.0
This course was a big success last fall so we have decided to run it again.Â Some of the highlights during our trip to QuÃ©bec last year included having dinner at CÃ´tÃ© Est with culinary artisans in Kamouraska, wrestling eels, lunch at TouquÃ©Â in MontrÃ©al (including meeting Normand Laprise, touring the kitchen, and a surprise visit from sommelier FranÃ§ois Chartier), a roundtable discussion on QuÃ©becois cuisine at McGill University, and late-night bagels at St. Viateur.
This is a graduate-level course that is open to BU and non-BU students. Exceptional undergraduates will also be considered. Culture and Cuisine of QuÃ©bec 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, cuisine and foodways. There is an emphasis on experiential learning and student engagement in all activities.
The course work portion can be taken on line and there will be a week-long trip to QuÃ©bec from Oct. 5-13, 2013
Course Description: MET ML 639EL Culture & Cuisine: QuÃ©bec
Moving beyond the stereotypes ofÂ poutineÂ and maple syrup, this course will explore the rich contemporary and historical foodscapes of QuÃ©bec. 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 Northeastâ€”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 â€“ on-line format available for distance students) before and after a weeklong trip to QuÃ©bec City, MontrÃ©al and surrounding rural areas. While in QuÃ©bec, 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 QuÃ©becois food and wine journalistRÃ©myÂ Charest.