Culinary Tour of France

THE GOAL:

To use classic French cuisine as a tool to visit every region, exploring history and

traditions along the way; to educate people about the variety in French cooking; to break down stereotypes about French food; to learn how geography influences cuisine.

GOOD FOR ALL AGES:

Can be used at any level as a springboard for discussion or as a wonderful visual stimulus in a French classroom.

INCLUDES:

A colorful power point presentation (153 slides) with accompanying script in English (10 pages).

CLASSROOM SUGGESTIONS:

Teach food vocabulary, cooking terms, French regions, etc. before using power point. Engage students by asking questions or having them describe what they see. Divide class into groups, each with a specific region, and have each group make and share a typical dish. Challenge students to see how many things can be produced by a single species (pig, cow, goat, etc.). Compare and contrast foods and techniques from one region to another.