History and civilization

main objectives

An overview of the history of the terroir concept in Europe:,• This class provides an important historical context essential for students to comprehend the stakes of terroir-driven food systems. An understanding of some of the historical developments and conflicts around terroir will enrich their experience of the summer program.,,Food: a historical and cultural construction:,• This class provides the intellectual context necessary for students to be able to think critically about the content of the summer program. It aims to help students place their learning about terroir into a historical context. It aims to help students to think about the concepts they will acquire and practices that they will observe during the program from an anthropological standpoint.,,“How can you govern a country with 246 varieties of cheese?” The story of French historical and agricultural diversity:,• These walking tours will enrich the cultural learning that the students experience during the summer program and underline the importance of historical knowledge when analyzing culture and cultural practices. The overall objective is to teach students that “Nothing happens by accident” and that human behaviors and cultural practices all occur within specific historical contexts.,,From terroir products to products recognized by official signs of quality: the socio-historical context of the very first appellation in France: Champagne: ,• To show how a well-known local terroir product can become the basis of an economical, technical and social project,

general content

An overview of the history of the terroir concept in Europe:,• Terroir is a French word that has historically had a variety of interpretations and applications both within and outside France. This class explores how the subject matter that the terroir concept it covers is contested and varies across time and space. It examines how terroir has come to represent cultural identities in various European regions,,Food: a historical and cultural construction:,• This class is built on three themes: ,• i) human evolution into ‘obligatory omnivores’ and consequent impacts on food production in the West ,• ii) the cultural role played by food in human society down through the ages,• iii) Possible future trends in production and consumption of food. ,,Students will be introduced to food history as an academic discipline and to the principal anthropologists who have influenced the study of western foodways since the beginning of the 20th century. They will learn that the cultural role food plays in society is as important as its nutritional value and how cultural attitudes to food are revelatory of social and cultural values.,,“How can you govern a country with 246 varieties of cheese?” The story of French historical and agricultural diversity:,• This class consists of a series of walking tours undertaken during visits to Paris, the Loire Valley and the Normandy Coast over the four-week period of the summer program. The walking tours provide input on the historical moments that impacted on agriculture and foodways in France with a particular focus on the Roman, Renaissance, Early Modern, 19th century and post-WW2 periods. ,,From terroir products to products recognized by official signs of quality: the socio-historical context of the very first appellation in France: Champagne:,• There are many terroir products all over the world, including in the United States. This course aims to show how, from a regional notoriety, sometimes confirmed by a Geographical Indication, a terroir product can be the basis of a development project. From the International Organization of Vines and the definition of Wine terroir, we will see how human factors can be considered to create a protected denomination of origin (PDO) product. We will develop the example of the first French appellation: Champagne,,Lecture of Yves Bodiguel : to be defined in 2021-2022,

pedagogy

Presentation in class Company visits and ‘in situ’ presentation Study cases

evaluation

Group term project,Oral defense

Bibliography

An overview of the history of the terroir concept in Europe’ and ‘Food: a historical and cultural construction’:,,• Bibliography:,- Parker, T., Tasting French Terroir The History of an Idea (California University Press 2015),- International Review of Social Research, 2017 Vol 7, N° 1. Special Issue dedicated to Food History and Identity,- Anthropology of Food : N°4 /2005 (Produits Alimentaires Locaux), Numéros Spéciaux : S2/2007 (De produits locaux à produits localisés), S7/2012 (Culture et Alimentaire Nordique), S14/2020 (Contesting Terroir : New anthropological imaginations of taste and place),- Andersen, Eugene., Everyone Eats : Understanding Food and Culture, ( NYU press, 2005),- Bruegel, M., Nicoud, M., Barlosius, E., Le choix des aliments : Informations et pratiques alimentaires de la fin du Moyen Age à nos jours, Presses Universitaires de Renens, 2010,- Cardon, P., Depecker, T., Plessz, M., Sociologie de l’alimentation, Armand Colin, 2019,- Counihan, C, Van Esterik, P, ( eds) Food and Culture, ( third edition) Routledge NY, 2013,- Fischler, C., “Food, Self and Identity”, Social Science Information, 1988 online at http://ssi.sagepub.com,- Fumey, G., Atlas de l’alimentation, Paris CNRS Editions, 2018,- Fumey, G. Etcheverria, O., Atlas mondial des cuisines et gastronomies : Une géographie gourmande, Editions Autrement, 2004,- Geertz, Clifford., The Interpretation of Cultures, Basic Books, New York, 1973,- Goody, Jack, Food and Love: A Cultural History of East and West, Verso, 1998,- Masolo, D.A., “Community Identity and the Cultural Space”, in Rue Descartes, 2002/2 n°36, pp. 19-35,- Scholliers, Peter (ed), Food, Drink and identity: Cooking Eating and Drinking in Europe since the Middle Ages, Berg, Oxford and New York, 2001,- Toussaint-Samat, Madelaine ., Histoire naturelle et morale de la nourriture, Editions Larousse, 1997,,• Suggested resources :,- For a contemporary discussion of the meaning of terroir watch the following presentation for the BIVB and compare with Marion Demossier’s point of view: The Bourgogne Wine Board ( BIVB) Bourgogne: The Birthplace of Terroir ( 2017) : https://www.youtube.com/watch?v=VPgc98zr8yE,- Demossier, M, ( 2018) Terroir, Wine Culture and Globalization : What terroir does to wine Available at : https://www.europenowjournal.org/2018/09/04/terroir-wine-culture-and-globalization-what-does-terroir-do-to-wine/,- Watch Claude Fischler 2013 Ted Talk on the Anthropology of Food:,- https://www.youtube.com/watch?v=j8BONu3cn6E&t=138s,- English Subtitles available. ,,From terroir products to products recognized by official signs of quality: the socio-historical context of the very first appellation in France: Champagne:,,• Bibliography ,- Delfosse Claire, sous la dir., 2011. La mode du terroir et les produits alimentaires. Paris, Les indes savantes, 357 p.,- Marache Corinne, Meyzie Philippe, sous la dir., 2015. Les produits de terroir, l’empreinte de la ville. Presses Universitaires de Rennes, Presses universitaires François Rabelais, collection Table des hommes, 300 p.,- Yengué Jean-Louis, Stengel Kilien, sous la dir, 2020. Le terroir viticole, espace et figues de qualité. Tours, Presses Universitaires François Rabelais, collection Table des hommes, 414 p.,- Valade Michel, Humbert Florent, 2020. Comment met-on les bulles dans le Champagne ? Paris, Editions France Agricole, 133 p.,,• Suggested resources ,- https://www.champagne.fr/en/homepage,