Modern Languages and Cultures |
The information contained in this module specification was correct at the time of publication but may be subject to change, either during the session because of unforeseen circumstances, or following review of the module at the end of the session. Queries about the module should be directed to the member of staff with responsibility for the module. |
Title | MANGER! FOOD AND FRENCH CULTURE | ||
Code | FREN230 | ||
Coordinator |
Dr IH Magedera Modern Languages and Cultures I.H.Magedera@liverpool.ac.uk |
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Year | CATS Level | Semester | CATS Value |
Session 2019-20 | Level 5 FHEQ | Second Semester | 15 |
Pre-requisites before taking this module (other modules and/or general educational/academic requirements): |
Modules for which this module is a pre-requisite: |
Co-requisite modules: |
Teaching Schedule |
Lectures | Seminars | Tutorials | Lab Practicals | Fieldwork Placement | Other | TOTAL | |
Study Hours |
22 |
6 |
0 17 |
45 | |||
Timetable (if known) | |||||||
Private Study | 105 | ||||||
TOTAL HOURS | 150 |
Assessment |
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EXAM | Duration | Timing (Semester) |
% of final mark |
Resit/resubmission opportunity |
Penalty for late submission |
Notes |
CONTINUOUS | Duration | Timing (Semester) |
% of final mark |
Resit/resubmission opportunity |
Penalty for late submission |
Notes |
Commentary There is a resit opportunity. Standard UoL penalty applies for late submission. This is an anonymous assessment. Assessment Schedule (When) :Semester 2 | 2,000 words | 50 | ||||
Essay There is a resit opportunity. Standard UoL penalty applies for late submission. This is an anonymous assessment. Assessment Schedule (When) :Semester 2 | 2,000 words | 50 |
Aims |
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Recognised by UNESCO in 2010 as part of humanity's intangible cultural heritage, the French 'gastronomic meal' has been one of the gifts the French feel they have given the world. This is the first module in French Studies globally that aims to give students both a historically grounded understanding of the discourses of food in France and a critical understanding of how French cuisine functions as a national myth; The wider context for this module's aims is the opportunity to offer our students content and teaching and learning unique in UK French Studies. The module capitalizes on the research expertise of 90% of members of staff at Liverpool; T his module aims to familiarize students with authentic documents written in French from different time periods from the Middle Ages onwards; This module aims to encourage students to apply the theoretical concepts, historical understanding and specialist French vocabulary that they have learnt to the unde rstanding and analysis of real-life situations ; This module aims to encourage students to make learnig and assessment choices which play to their strengths as independent learners. |
Learning Outcomes |
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(LO1) On completion of this module, students will have an understanding of the development of the significance of food for French society from the Middle Ages to the end of the twentieth century. |
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(LO2) On completion of this module, students will have acquired and internalized the core vocabulary in French for describing French food and its modes of presentation on the table and in a menu. |
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(LO3) On completion of this module, students will understand the role played by the absence and presence of food at specific moments in the history of France. |
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(LO4) Students will know the names of the principal individuals who have shaped French culinary tradition and understand the importance of food in terms of the relation between Paris and the provinces of France and between France and the UK |
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(S1) Global citizenship - Cultural awareness |
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(S2) Communication (oral, written and visual) - Academic writing (inc. referencing skills) |
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(S3) Demonstrate a knowledge and understanding of the cultures, linguistic contexts, history, politics, geography, and social and economic structures of the societies of the country of the target language |
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(S4) Apply theoretical approaches or critical secondary literature to the analysis of real-world situations. |
Teaching and Learning Strategies |
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Teaching Method 1 - Seminar Teaching Method 2 - Tutorial Teaching Method 3 - Other |
Syllabus |
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Topics covered during the module may include: Dossier/VITAL site and the 1938 and 2010 editions of the Larousse Gastronomique; Feast and fast in the Middle Ages. Le Mesnagier de Paris; Food and excess. Feast and fast in the Middle Ages. Le Viander de Taillevent / Les Très Riches Heures du duc de Berry; Bread and riots in the Revolutionary period. Menu for a 1788 ambassadorial visit to Versailles; selected extracts from Souvenirs d’un page de la Cour de Louis XVI, reprinted edn (1983); revolutionary pamphlets (e.g. Claude Fauchet, Journal des Amis, no. 8 for 23 February 1793). Les plats complets de tradition, les accompagnements, les viandes et abats; Food, wine and intoxication in nineteenth-century France. Selected poems from Baudelaire’s: Les Fleurs du mal, Le Spleen de Paris and Les Paradis artificiels; Food in Second-World-War France (rationing, shortages and substitutes; diet, health and hunger; food propaganda; wartime gastronomic vocabulary; t he black market; German requisitioning; city versus countryside. Extracts from official documents, literature, film, radio and the press. |
Recommended Texts |
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Reading lists are managed at readinglists.liverpool.ac.uk. Click here to access the reading lists for this module. |