An introduction to the practice of the food critic and to the rich history of French food culture. French cuisine is not only a fundamental part of national identity; it is one of the first cuisines to achieve recognition across the world. This module introduces students to the cultural history of food presenting a history of France in menus. As humans have fewer more basic needs, the production and absence of food have also profoundly affected social relations across the ages, thus you will also learn about the feasting and fasting habits of the nobility in the Middle Ages, bread riots in the eighteenth century and twentieth-century wartime food propaganda.