Fall 2012 Course Spotlight – Culture & Cuisine: Quebec
The fall 2012 semester will bring not only New England’s breathtaking fall foliage, but also a new course, Culture & Cuisine: Québec (ML 639 EL) taught by Rachel Black, PhD.
In this course, students will:
- Study the history of the Canadian province of Québec from a culinary perspective
- Investigate the native foodways of Québec
- Explore the multi-cultural heritage of this province through farming, cooking, and eating
- Experience firsthand the dynamic cuisine and products that make Québec a world-class culinary destination
- Have the guidance of one of Canada’s top food and wine writers, Rémy Charest
- Eat historic native and French Canadian dishes
- Visit farms and fisheries in the Kamouraska and Eastern Townships, including ice cider producers, eel interpretation center, and lamb producers
- Take part in a cheesemaking workshop
- Have dinner at Joe Beef and meet renowned chefs David MacMillan & Frédéric Morin
Course Logistics
- Course is open to graduate and undergraduate students
- ‘Blended’ course, with face-to-face and distance options
- Meets on campus in Boston: September 13, October 11, November 1 & November 29
- For distance students, there will be online content, recordings of lectures, and discussion in place of in-class meetings
- Travel to Québec: October 13-21, 2012
Course Cost
- $3,040 includes:
- 4 credits of graduate course work
- Transportation during the trip
- Daily meals: breakfast, lunch or dinner, and snacks
- Museum visits, guest lectures, and workshops
- Additional costs:
- Transportation to and from Québec
- Lodging
- Additional meals
- Healthcare coverage
For more information, contact Rachel Black