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1 - 2 of 2 results for: FRENCH 166: Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting

DLCL 121: Performing the Middle Ages

Through an analysis of medieval courtly love, religious, satirical, and Crusade lyrics, we will study the rise of a new subjectivity; the female voice; the roles of poet, audience, and patron; oral and manuscript transmission; and political propaganda. Special attention will be given to performance as a reimagining of self and social identity. Authors include Bertran de Born, Marie de France, Hildegard von Bingen, Walther von der Vogelweide, Dante, and Chaucer. Students will have the opportunity to produce a creative project that brings medieval ideas about performance into dialogue with modern conceptions. Taught in English, all texts in translation. NOTE: for AY 2018-19 FRENCH 166 Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting counts for DLCL 121.
Last offered: Autumn 2016 | UG Reqs: GER:DB-Hum, GER:EC-Gender, WAY-A-II, WAY-CE

FRENCH 166: Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting (FRENCH 266, FRENCH 366, MUSIC 133, MUSIC 333)

Students cook a collection of unfamiliar recipes each week while learning about the cultural milieus in which they originated. The course focuses on the fourteenth and fifteenth centuries, a time of great banquets that brought together chefs, visual artists, poets, musicians, and dancers. Students read late-medieval cookbooks under the guidance of professional chefs, learn songs and poetry with the help of visiting performers, and delve into a burgeoning scholarly literature on food history and sensory experience. We will also study trade routes and food networks, the environmental impact of large-scale banquets, the science of food, and the politics of plenty. This course may count towards the Medieval component of the French major, and corresponds to DLCL 121, a course requirement for the Medieval Studies Minor. Students interested in applying for course must email both professors (mgalvez@stanford.edu, jrodin@stanford.edu) by 20 September with a statement of up to 350 words that includes: (a) reasons for wanting to take the class; (b) relevant background in cooking/medieval studies/etc.; (c) stated commitment to attend all ten course meetings; and (d) any dietary restrictions/preferences.
Terms: Win | Units: 3-5 | UG Reqs: WAY-A-II, WAY-CE
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