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Haute Cuisine to Haute Food: Meals and Meaning in Today's Food World

Haute Cuisine to Haute Food: Meals and Meaning in Today's Food World
100 St. George Street room 2098
Time: Apr 4th, 4:00 pm End: Apr 4th, 6:00 pm
Interest Categories: Sociology (FAS), Language Studies (UTM), French and Linguistics (UTSC), French (FAS), Environment, Critical Theory, Comparative Literature (FAS), Communication, Culture, Information and Technology (UTM), 2000-, 1950-2000
Lecture by Priscilla Parkhurst Ferguson, Sociology, Columbia University

The Jackman Humanities Institute Program for the Arts and the Centre for the Study of France and the Francophone World are pleased to present:

Priscilla Parkhurst Ferguson, Sociology, Columbia University

Haute Cuisine to Haute Food: Meals and Meaning in Today's Food World

Priscilla Ferguson's work ranges from analysis of the literary field in France to studies of the post-revolutionary French novel through explorations of an emerging national culture in France over the 19th century. Her most recent book, Accounting for Taste: The triumph of French cuisine (2004), examines the elaboration and institutionalization of cuisine and gastronomy as prime components in the formation of French identity. Her current research focuses on the dynamics of material culture.

This event is free and open to the public.  For further information, please contact Kim Yates at (416) 946-0313.


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