Cuisines and Cultures : Using Food to Express Cultural Differences
Teaching about food, and about national and regional dishes in particular, is usually very well received by our students. This presentation lays out a number of strategies and tools for language instructors and explores an underlying question: Can we teach about food and culinary specialties the same way now as ten years ago? In other words, does it still make sense to talk about origins within the process of rapid globalization?
Although the presentation is in French and focuses mostly on French and francophone cuisines, the sample activity it develops most thoroughly is based on McDonald’s world-wide strategy of adapting to local culinary and cultural traditions, and can therefore inspire instructors teaching different languages and cultures.