CULANTH 309S · also FRENCH 308S, ICS 321S, LIT 308S
Manger: Foodways and Food Systems
Laura Florand
Description from DukeHub
This course seeks to deepen our understanding of foodways and food systems, and of the roles that nourishment and nourishers play in our lives, while regenerating connections with food practices and food creators through the study of global French narratives, scholarships on foodways and foodscapes, and hands-on, in-person experiences with nourishers in our local community. A strong emphasis on experiential learning, including community engagement in systems of food access and production as well as work with chefs and farmers, and the study of French-language narrative, culinary, scholarly, journalistic writing, and other cultural documents. Taught in French. Recommended prerequisite French 204 or equivalent.
Skills
AI-resilient: 4 of 5
- Yes: Physical, lab or field work · "hands-on"
- Yes: Live work with people · "service-learning"
- No: Judgment someone is accountable for
- Yes: A craft you practice with your hands or body · "culinary"
- Yes: Small, in-person format · seminar, 12 seats per section
The checks lean on Microsoft Research, Working with AI (2025), which found generative AI applies least to physical work and hands-on work with people. A signal, not a promise. How the score works
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