The course examines the history and culture of French cuisines across the globe from France to its former colonies and spheres of influence in the Middle East, North Africa, West Africa, Canada, Louisiana, and the Caribbean across history. Topics include North African and Middle Eastern Cuisines, the Culinary Traditions of Provence, Caribbean Cuisines, West African Cuisines, and the Rise of Café and Bistro Cultures. No prior knowledge of French language or culture is necessary. Taught in English. May be repeated as the topic changes. Offered as MODL 4316 and FREN 4316; credit will be granted for either MODL or FREN. Students who are working toward a major or minor in French will be required to take FREN 4316.