{"id":2075,"date":"2012-05-09T07:56:37","date_gmt":"2012-05-09T12:56:37","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=2075"},"modified":"2018-03-28T17:53:14","modified_gmt":"2018-03-28T21:53:14","slug":"fall-2012-course-spotlight-culture-cuisine-quebec","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/05\/09\/fall-2012-course-spotlight-culture-cuisine-quebec\/","title":{"rendered":"Fall 2012 Course Spotlight &#8211; Culture &amp; Cuisine: Quebec"},"content":{"rendered":"<p style=\"text-align:left\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-2076 aligncenter\" title=\"Quebec\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec.jpg\" alt=\"\" width=\"550\" height=\"250\" \/><\/a>The fall 2012 semester will bring not only New England&#8217;s breathtaking fall foliage, but also a new course, Culture &amp; Cuisine: Qu\u00e9bec (ML 639 EL) taught by Rachel Black, PhD.<\/p>\n<p><strong>In this course, students will:<\/strong><\/p>\n<ul>\n<li>Study the history of the Canadian province of Qu\u00e9bec from a culinary perspective<\/li>\n<li>Investigate the native foodways of Qu\u00e9bec<\/li>\n<li>Explore the multi-cultural heritage of this province through farming, cooking, and eating<\/li>\n<li>Experience firsthand the dynamic cuisine and products that make Qu\u00e9bec a world-class culinary destination\n<ul>\n<li>Have the guidance of one of Canada\u2019s top food and wine writers, R\u00e9my Charest<\/li>\n<li>Eat historic native and French Canadian dishes<\/li>\n<li>Visit farms and fisheries in the Kamouraska and Eastern Townships, including ice cider producers, eel interpretation center, and lamb producers<\/li>\n<li>Take part in a cheesemaking workshop<\/li>\n<li>Have dinner at <a href=\"http:\/\/www.joebeef.ca\/\" target=\"_blank\">Joe Beef<\/a> and meet renowned chefs David MacMillan &amp; Fr\u00e9d\u00e9ric Morin<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Course Logistics<\/strong><\/p>\n<ul>\n<li>Course is open to graduate and undergraduate students<\/li>\n<li>\u2018Blended\u2019 course, with face-to-face and distance options<\/li>\n<li>Meets on campus in Boston: September 13, October 11, November 1 &amp; November 29\n<ul>\n<li>For <span style=\"text-decoration:underline\">distance students<\/span>, there will be online content, recordings of lectures, and discussion in place of in-class meetings<\/li>\n<\/ul>\n<\/li>\n<li>Travel to Qu\u00e9bec: October 13-21, 2012<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec-food1.jpg\"><img loading=\"lazy\" class=\"alignright size-medium wp-image-2082\" title=\"Quebec Food\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec-food1.jpg?w=248\" alt=\"\" width=\"248\" height=\"300\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec-food1.jpg 567w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/05\/quebec-food1-527x636.jpg 527w\" sizes=\"(max-width: 248px) 100vw, 248px\" \/><\/a>Course Cost<\/strong><\/p>\n<ul>\n<li>$3,040 includes:\n<ul>\n<li>4 credits of graduate course work<\/li>\n<li>Transportation during the trip<\/li>\n<li>Daily meals: breakfast, lunch or dinner, and snacks<\/li>\n<li>Museum visits, guest lectures, and workshops<\/li>\n<\/ul>\n<\/li>\n<li>Additional costs:\n<ul>\n<li>Transportation to and from Qu\u00e9bec<\/li>\n<li>Lodging<\/li>\n<li>Additional meals<\/li>\n<li>Healthcare coverage<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align:left\"><strong>For more information, contact <a href=\"mailto:rblack@bu.edu\">Rachel Black<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The fall 2012 semester will bring not only New England&#8217;s breathtaking fall foliage, but also a new course, Culture &amp; Cuisine: Qu\u00e9bec (ML 639 EL) taught by Rachel Black, PhD. In this course, students will: Study the history of the Canadian province of Qu\u00e9bec from a culinary perspective Investigate the native foodways of Qu\u00e9bec Explore [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2075"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=2075"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2075\/revisions"}],"predecessor-version":[{"id":8462,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2075\/revisions\/8462"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=2075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=2075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=2075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}