Public Group active 9 years, 7 months ago

Food, Foodstuffs, Cuisine in the French and Francophone Worlds

This group is initiated by Francesca Canade Sautman in conjunction with the three-year seminar “Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds” run by the Henri Peyre French Institute. The group is public and open to all members of the CUNY community. It hopes to foster exchange of ideas, problems, readings and research projects among those whose interests in the field of food focus on this large and diverse geo-cultural domain.:

Admins:

Announcement by Francesca Canade Sautman on 5/9/14

  • Posted by Francesca Canade Sautman on May 9, 2014 at 12:59 pm

    The HPFI seminar seminar “Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds" is organized on the basis of a distinctive foodstuff or process per semester: salt, sugar, wine, coffee, fruit, and preserving and processing methods. This Group could follow a similar path or open up to many more topics and areas linked to the French and Francophone World. We would like it to be completely open to member interests and queries.

You must be logged in to reply to this topic.