We would love to have you join the conversation on Tuesday, ongoing, from 1 PM to 7 PM—but if you cannot make it, please do view the materials on the HPFI website in the Food Seminar section and post remarks and questions here for the Commons group.

The project will be ongoing for three years starting this Fall, and while the broad title “France and the Francophone Worlds”  may promise more than can be delivered at every event, we do have events and documents planned that will speak to regions and cultures generally considered “Francophone” (as much as the term can be, and is, questioned): in particular, we expect to have materials pertaining to the Caribbean  posted soon.

You joined this group no doubt with interests of your own in this vast area–please let us know about topics and themes you would like to see covered in our talks, online forums, digital exhibits and other events. Please view the seminar and its contents on the HPFI website : http://www.henripeyrefrenchinstitute.org/

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 19^th century to the early 20^th 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.