Dear Food/Foodstuffs group
The Henri Peyre French Institute at The Graduate Center of CUNY would like to inform you of its new online series around Food matters in France and the Francophone worlds, and invite your participation.
The first forum concerns food discourses and practices in 19th-century France, and will be followed by others on topics related to our semester themes, including materials and discussions concerning the Early Modern period. Our theme this semester is “Salt.”
Are you interested in the ways foods and cuisine impact culture in France and in the Francophone world, in the distant past and in the present?
- If so, please join the first Henri Peyre French Institute’s Food Seminar Online Forum on SEPTEMBER 30 2014 from 1 PM to 7 PM. Register on the HPFI website beginning September 22, 2014.
- This forum is an event of our ongoing seminar, Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds.
- The forum invites you to address and react to materials posted on the HPFI website pertaining to the practices of food preparation and consumption from the 19th century to the early 20th century, as well as to our overall project.
- Please view our video stream of the talk given onApril 9, 2014, “The Discourses of Food from the 19th-century to the Inter-war Period,” by Julia Przybos, Joseph Rienti and Lauren K. Christensen, and the online exhibit “French Street Fairs and Street Foods, from the 1800s to the early 20th century.”
- Visit our website at Henri Peyre French Institute.
