Taking the city of Paris as its focus, this course explores the historical, cultural and political factors that have shaped French culinary traditions and practices and their transformations in the contemporary context of globalization. Through readings, classroom discussions, tastings and field trips, the course will cover such topics as: the production and consumption of symbolically and economically significant foods such as cheese, wine and chocolate; the impact of postcolonial migration on the culinary landscape of Paris; the role of food in constructing personal and national identity; the emergence of innovative and sustainable approaches to urban food production in Paris, such as rooftop gardens, permaculture and vertical food cultivation as alternatives to industrial food systems.

The learning objectives of this course are both substantive and methodological. A primary goal of this course is for students to gain experience conducting their own independent and original research in an international setting. Thus, alongside the goal of acquiring knowledge about food in contemporary French society and culture, the course also emphasizes the significance of experiential learning in an international context through the application of anthropological research methods. Students will gain first-hand experience in crafting a research project with the ultimate goal of producing an original ethnographic research paper.

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This course is 3 Rice credit hours.

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Priority Deadline: December 9, 2026
Final Application Deadline: February 15, 2027

For details on these two deadlines, please navigate to the How to Apply section of the Program Information & FAQs page.

For questions regarding the course content, please contact the course instructor (see below).

For questions regarding the program (budget, application process, financial aid, global awards), first read through the Rice Global Paris Summer Program Information and FAQs page on our website. If you cannot find the answer to your question, email us at globalowls@rice.edu.