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Course description

Through a variety of literary texts from authors such as Rabelais, Flaubert, Balzac, Proust, Baudelaire, Ponge, and Nothomb; through film clips; and through other multimedia resources, students analyze and interpret the importance of food and gastronomy in the French and other Francophone cultures while participating in a range of oral and written communicative activities. Students also review and refine their knowledge of various grammatical structures.

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