I am opening a French language school for adults in Sweden. The courses will be on beginner and intermediate level. The concept that makes us different from other language schools is that we cook...

I am opening a French language school for adults in Sweden. The courses will be on beginner and intermediate level.
The concept that makes us different from other language schools is that we cook and offer samples of typical French food to our students.
My question is the following: what could be potential lesson material for the concept that I am about to set up? What topics, subjects, course material related to the French language could work well with French food?

Any suggestions, ideas, dear eNotes,?

Many thanks!

Expert Answers
wordprof eNotes educator| Certified Educator

You might begin with a lecture/discussion on how foods get their names. Think, for example, of how animals have English names (cow, pig, sheep, etc.) but the food made from those animals have French names (beef, pork, mutton, etc.); this occurred because of the Norman Invasion – the ruling aristocracy was French, but the serving classes were Anglo-Saxon. As a result, the servants had to learn the French words in order to obey the commands to the kitchen staff from the rulers – boeuf, porque, mouton, etc. Expand this discussion into a study of how French foods are named, what pate di fois gras  or brulee means, where fondue gets its name, etc. You might ask the class to translate a menu from a good French restaurant into English, with appropriate sampling of the food itself. Then you can ask the class to give French names to American and British cuisine, thereby building their vocabulary. Finally you can have taste tests (perhaps at a French restaurant in Sweden) and tell the students to write their reviews in French: magnifique, terrible, etc. (salty, mellow, too much, too little, “I would go back,” etc.). And don’t forget French wines (a lesson on regions and how regions give wines their names).

mwestwood eNotes educator| Certified Educator

Why not connect culture with the food? For instance, Provence has seafood and many dishes that vary greatly from the rest of France. (Andrew Zimmer has shown viewers much on Provence on his Delicious Destinations) Also, the Celtic people in Brittany have a culture and food that differs from other areas.

Geography and culture does, indeed, play a great part in what foods people eat. And, while investigating these things, different expressions used in different areas can be introduced as well.

Bon Courage, et Bon Appetit!

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