Bosler Hall Room M7
Adeline Soldin’s scholarship focuses on textual, sexual and social transgressions in France’s long 19th-Century. She is currently revising her monograph, "Snobs, Inverts, and Jews: Performing and Subverting Identity in Proust's la Recherche.” Her work has appeared in French Studies, MLN, and the The French Review, among other journals. Her research and teaching interests include women’s, gender, and sexuality studies; performance theory; visual culture; food studies; and modernism.
FREN 102 Elementary French
Complete first-year course. Intensive study of the fundamentals of French grammar, with special attention given to pronunciation and oral expression. Cultural readings in the context of language acquisition.Prerequisite: 101 or the equivalent.
FREN 232 Professional French
This course prepares students for professional work in a Francophone context. Students will learn about the job search and application process as well as cultural norms and practices in Francophone workplaces. Emphasis is placed on developing professional communication and intercultural skills specific to professional contexts. As a WID class, this course develops students’ written expression with a focus on professional genres such as CVs and cover letters, publicity, memoranda, and business proposals. It further advances students’ linguistic and intercultural proficiency by teaching them how to use specialized vocabulary and appropriate registers to conduct business in French and Francophone working environments. Students will learn about different types of organizations from various sectors of the economy, preparing them for work in a range of fields. This course also contains experiential learning components that develop oral communication including interaction with francophone companies and institutions and mock job interviews.Prerequisite: FREN 202 or equivalent.
FREN 301 Food, France, & Cultural Iden
This course examines the past, present and future of French food culture while attending to a multitude of intersections, including gender, race, class, and sustainability. This course investigates France's epicurean traditions and agricultural systems to understand the complex relationships among gastronomic practices, food and farming industries, and French identity. An inquiry of this type must consider numerous questions relating to the sustainability and/or development of traditions, values, systems, and resources. Moreover, students will be asked to reflect on their own culinary customs as well as the agro-business systems of their native countries and the globalized world. Through intercultural analysis, students will learn about how a region's food habits and ideologies relate to and affect the environmental, socio- economic, and health concerns of its inhabitants. Prerequisite: FREN 231 or 232
FREN 500 Independent Study
FDST 401 Capstone Seminar
This capstone seminar builds on the introductory Food Studies course (FDST 201). It requires students to reflect, synthesize, and apply knowledge gained through their academic coursework and experiential learning experiences. A substantive, reflective piece which could take many forms will be required. Students will work collaboratively to organize a symposium, performance, event, or other public presentation of their work. In order to register for FDST 401, students must have completed FDST 201 and at least 3 of the four electives, along with the experiential learning component. The latter may be taken simultaneously with FDST 401.Prerequisite: FDST 201, at least three of the four electives, and the experiential component which can be take simultaneously with FDST 401.