This course will examine French texts, such as comic writing, women’s writing, postmodern and postcolonial works, autobiographical works, and fantasy.

This course is a study of major genres (such as the musical, comedy, drama, documentary) and movements (such as the French New Wave, le Cinéma du look, social cinema, Beur cinema, political cinema) of the French-speaking world. We will study motion pictures from France, Québec, Africa and other parts of the Francophone world that have made a significant contribution to modern cinematography and culture.

The history and development of perceptions of "us" and "them" in France and the francophone world. The course examines language and culture, and the historic role of Eurocentrism and colonialism in the construction of cultural stereotypes. "Others" considered include the "noble savage", the "Oriental", the "country bumpkin" and the "foreigner". This course was formerly taught in English, but will now be taught in French.

A continuation of FREC01H3 and FREC02H3. Through an action-oriented approach, students will continue to hone their language competencies by participating in task-based activities in real-world, contextual situations and by engaging with authentic materials. Students will also work on developing the necessary techniques for the production of various types of discourse.

By the end of FRED01H3, students will be at the level B2 of the Common European Framework of Reference.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

This is an advanced language course designed for students who want to consolidate their oral/aural skills. In-class discussions, debates and oral presentations will enhance their fluency, expand their vocabulary and improve their pronunciation.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

Topics will vary from year to year. This seminar provides intensive study of a specific aspect of French literature from France. Emphasis may be placed on the importance of a particular movement or theme that will be explored in a variety of genres (novels, short stories, essays, autobiographies) and different authors. This course will require student participation and will involve a major paper.

The focus of this seminar will vary from year to year and may examine one specific advanced aspect of Québec’s literature by studying a variety of genres (novels, short stories, essays, autobiographies). The course will include questions of identity, the Self, migration, etc. It may also explore literatures from culturally-diverse communities based in Québec.

A continuation of FREB08H3 and FREC18H3 involving translation of real-world documents and practical exercises as well as a theoretical component. Students will use a variety of conceptual and practical tools to examine problems that arise from lexical, syntactic and stylistic differences and hone skills in accessing and evaluating both documentary resources and specific professional terminology. The course includes two field trips. Different translation fields (e.g. Translation for Government and Public Administration, or Translation for Medicine and Health Sciences) will be chosen from year to year.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society. Using a food biography perspective, it critically examines ecological, material, and political foundations of the global food system and how food practices affect raced, classed, gendered, and national identities.

This course provides innovation and entrepreneurship skills to address major problems in socially just food production, distribution, and consumption in the time of climate crisis. Students will learn to identify and understand what have been called “wicked problems” -- deeply complicated issues with multiple, conflicting stakeholders -- and to develop community-scale solutions.

This class will introduce students to the wine regions of the world. They will learn methods of grape cultivation and wine making, the fundamentals of viticulture, cultures of terroir, tasting skills, marketing strategies, and the effects of climate change.

This course, which is a requirement in the Minor program in Food Studies, provides students with the basic content and methodological training they need to understand the connections between food, culture, and society. The course examines fundamental debates around food politics, health, culture, sustainability, and justice. Students will gain an appreciation of the material, ecological, and political foundations of the global food system as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. Tutorials will meet in the Culinaria Kitchen Laboratory.

An exploration of how eating and cooking traditions around the world have been affected by economic, environmental, and social changes, including imperialism, migration, climate change, and urbanization. Topics include: immigrant cuisines, commodity exchanges, and the rise of the restaurant. Tutorials focus on exploring cooking traditions from across time and around the world. exploration of how eating traditions around the world have been affected by economic and social changes, including imperialism, migration, the rise of a global economy, and urbanization. Lectures will be supplemented by cooking demonstrations.

This course explores vine cultivation and wine making, marketing, and consumption around the world, linking it to challenges of social, cultural, and environmental sustainability. This course includes in-class tastings

This course puts urban food systems in world historical perspective using case studies from around the world and throughout time. Topics include provisioning, food preparation and sale, and cultures of consumption in courts, restaurants, street vendors, and domestic settings. Students will practice historical and geographical methodologies to map and interpret foodways.

Same as HISC05H3

Through engagement with policymakers, researchers, and industry stakeholders, this course explores the political economy of the Canadian food system and, broadly, global food systems. The course provides an introduction to the commercial determinants of health and relevant theoretical frameworks; examines the role of private industry in the research and policymaking process; explores the role of power within political and economic structures that affects human behaviour, preferences, and culture; and presents examples of current research related to corporate influence of food policies in Canada and globally.

This course will help students learn to identify inequalities around food and gain skills to help ensure broad access to healthy, sustainable, and culturally appropriate food. Frameworks will include race, gender, class, indigeneity, and generational differences.

Across cultures, women are the main preparers and servers of food in domestic settings; in commercial food production and in restaurants, and especially in elite dining establishments, males dominate. Using agricultural histories, recipes, cookbooks, memoirs, and restaurant reviews and through the exploration of students’ own domestic culinary knowledge, students will analyze the origins, practices, and consequences of such deeply gendered patterns of food labour and consumption.

This course explores familiar foods - from field to plate and microbiome - as plants, seeds, crops, comestibles, commodities, and nutrients. Case-studies select from chocolate, tea, coffee, sugar, grains, and produce. Topics include socio-cultural, socio-political, and nutritional transitions, evolving supply chains, and climate change impact on production and consumption.

Students in this course will examine the development of regional cuisines in North and South America. Topics will include indigenous foodways, the role of land expropriation, commodity production and alcohol trade in the rise of colonialism, the formation of national cuisines, industrialization, migration, and contemporary globalization. Tutorials will be conducted in the Culinaria Kitchen Laboratory.

This course uses street food to comparatively assess the production of ‘the street’, the legitimation of bodies and substances on the street, and contests over the boundaries of, and appropriate use of public and private space. It also considers questions of labour and the culinary infrastructure of contemporary cities around the world.

Same as GGRC34H3

Students examine historical themes for local and regional cuisines across Global Asia, including but not limited to Anglo-Indian, Arab, Bengali, Chinese, Himalayan, Goan, Punjabi, Japanese, Persian, Tamil, and Indo-Caribbean. Themes include religious rituals, indigenous foodways; colonialism, industrialization, labour, gender, class, migration, globalization, and media. Tutorials are in the Culinaria Kitchen Lab.

This option is available in rare and exceptional circumstances to students who have demonstrated a high level of academic maturity and competence. Qualified students will have the opportunity to investigate a topic in Food Studies that is of common interest to both student and supervisor.

This seminar will expose students to advanced subject matter and research methods in Food Studies. Each seminar will explore a selected topic.