À Table !: The Food Culture of France / Edition 2

by Becky Brown

Overview

Intended for intermediate or advanced students of French, À Table ! The Food Culture of France is a content-based cultural text centered around the cuisine of France and various French-speaking cultures. Organized like a French menu, each chapter includes prose, poetry, film references, and recipes, together with vocabulary, grammar points, and exercises. This second edition of À Table ! features a redesigned full-color interior to reflect the richness and color of French food culture and history. The author has also added questions for reading comprehension and has expanded and rearranged select readings to give the text a more coherent organization. A chronological arrangement of chapters, along with a variety of food-related sources, encourages a comprehensive yet flexible approach to learning French language and its cultural contexts. 

Product Details

ISBN-13:	9781585108473
Publisher:	Hackett Publishing Company, Inc.
Publication date:	06/05/2017
Edition description:	Second Edition
Pages:	224
Product dimensions:	6.90(w) x 9.90(h) x 0.60(d)
Language:	French

About the Author

Becky Brown is Professor of Linguistics at Purdue University. In addition to sociolinguistics, French, and World Languages pedagogy, her most recent focus is on innovative methodologies in learning language and culture through a country’s foodways. She has shared her enthusiasm with students of French for over thirty years and has received many teaching awards and honors.

Editorial Reviews

"À Table ! makes a brilliant companion for intermediate-to-advanced courses or a perfect primary textbook for a content-focused study of French culinary culture. Astutely fashioned after a French menu with its nine chapters chronologically embodying individual facets of a multi-course meal from apéritif to digestif, À table ! incorporates excerpts of prose, poetry, and film that address the culture of eating in France. The author also blends recipes and instructions for dégustations with vocabulary and grammar explanations/activities that foster creative and pragmatic interactions. . . . This second edition comes replete with a full-color transformation of the layout, which displays a more user-friendly text. . . . Brown's guides with basic chapter-by-chapter comprehension questions are readymade to ease instructors' workloads while guiding students through a more extensive literary experience in French. Overall, this new edition accomplishes much. It helps students develop vocabulary, sharpen analytical skills, and broaden knowledge of contemporary Francophone culinary culture through exposure to different styles of journalistic writing, recipes, and literature. It is a solid tool for reinforcing grammar and writing through short compositions and contextualized grammar exercises offered in the 'Une cuillerée de réflexion' and 'Un zeste d’activité' sections."
—Sarah Glasco, Elon University, in the French Review


"À Table ! offers a winning recipe for a special topics class that can be completely self-contained or easily supplemented for more advanced students. . . . Becky Brown's approach corresponds beautifully to the curricular needs of French programs in the twenty-first century."
—Deborah Houk Schocket, Bowling Green State University


"Using the topic of cuisine to expand a student’s knowledge of the French language and culture, À Table ! presents skillfully chosen intermediate-to-advanced learning materials. A teacher will want to try this content-based instruction in the classroom, while a student will be eager to try the recipes at home."
—Masha Mikolchak, St. Cloud State University


Praise for the first edition: "À Table ! provides a lively, intriguing, well-designed, and pedagogically sound set of learning materials that bring taste back into the curriculum and put content-based learning on the table."
—Kathryn Murphy-Judy, Virginia Commonwealth University, in The Modern Language Journal

From the Publisher