French Classic Cuisine (June 6, – June 26, 2011)

Course Description and Rationale:
In this production course, students will apply the knowledge learned in History and Culture to examine the evolution of food consumption in and around France, and to examine the character and substance of regional cuisines. The lab will expose students to the concept of French cuisine and will provide an introduction to traditional spices, herbs, products, and cooking techniques, as well as the preparation of traditional dishes. In addition, students will be introduced to taste and flavor and the fundamentals of seasoning foods.
Furthermore, by defining the characteristics of cuisine, students develop a template on which to research future cuisines. By analyzing the cooking techniques, eating habits, flavors, and origins of ingredients students gain a deeper understanding of the

For my own thoughts about, or projects that I have done in this class please look look under the “French Classic Cuisine” category.

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