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CM5076 Food Culture and Communication (only for students taking this class)

Travel to the Jura Mountains in eastern France and follow Comt茅 cheese from cow to consumption. Our objective is to gain an in-depth understanding of the French notion of terroir and its relationship to taste (approached here as reflexive practice) within regional, national and international contexts. Begin with an extensive, hands-on introduction to tasting (d茅gustation) led by local taste educator Claire Perrot, who accompanies us on our other visits. These include a local dairy farm, a village cheese-making facility (fruiti猫re), a cheese -ripening facility (affineur), the local Comt茅 museum, and the headquarters of the Interprofessional Comit茅 for Gruyere of Comt茅 (CIGC) where we meet specifically with the Director of Communications. Meals (and tastings) are an integral part of the learning experience. They are based on local products, shared at communal tables, sometimes prepared for students in local restaurants or at the rural 鈥済ite,鈥� located in the beautiful village of Les Planches d鈥橝rbois, and sometimes prepared by students themselves. For more information consult:

Led by Prof. Christy Shields

Cost: 鈧�615 (includes round-trip train transportation, shared gite accommodations, on-site bus transportation, all tastings & meals, entrance fees, guided visits, professor鈥檚 trip costs, and VAT)
Last day to register/cancel: January 22
Late cancelation fee: 鈧�615

Payment for study trips must be made no later than January 30 for the Spring 2017 semester. Any concerns in this regard should be addressed to the Cultural Program & Student Accounting Services.