This course examines the history and culture of French cuisines across the globe from the Metropole (France) to its colonies, protectorates, and spheres of influence in the Middle East, North Africa, West Africa, Asia, North America, Central America, and other geographic spaces across time. Topics include North African and Middle Eastern Cuisines, The Culinary Traditions of Provence, Caribbean Cuisine: History and Cultures, West African Cuisine: Colonial and Postcolonial Encounters, French Foods and Revolutions: The Socialist Baguette and the Bourgeois Croissant, Street Food and the Rise of Café and Bistro Cultures, and others. Prerequisite: FREN 2314 with a grade of C or better or permission of the instructor.