This one-year seminar course will explore notions of French and Francophone identity as mediated through culinary traditions and contemporary film, supplemented by hands-on exploration and cooking. Interpersonal discussions, formal presentations, and project-based investigations will explore the products, practices, and perspectives of the culinary arts in French-speaking regions around the world. Authentic resources drawn from Francophone regions around the globe will be interpreted with an interdisciplinary, comparative perspective that will contextualize notions of French identity in the early 21st century. The course is conducted in French.