CRIT 315 Food, Labor, & Art

3 credits 45.0 hours
300 level undergraduate course

Our present-day restaurant developed in Paris in the late-1700s. By the 1870s, Paris had been remolded-cafés, dance halls, and restaurants abounded-and the capital included Les Halles, the largest covered food-market in the world. Beginning with King Louis XIV’s sparkling seventeenth-century court, students will explore the rise of the restaurant and the literary and visual culture of luxury and sustenance in nineteenth-century France. Through Émile Zola’s novel The Belly of Paris and the imagery of Manet, Renoir, Monet, Degas, Pissarro, Cassatt, Van Gogh and others, students will consider food and labor-class workers within a power system shifting from an empire to a republic. Students will examine the dichotomy between leisure and labor amid the socialist politics that arose in the 1870s and our current sustainable farming methods.

Prerequisites COMP*102, COMP*102D, COMP*102E, COMP*112, or COMP*112H

This course is not repeatable for credit.