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À Table ! (Second Edition)

À Table ! (Second Edition)

The Food Culture of France

Becky A. Brown

June 2017 - 224 pp. - Imprint: Focus

Format ISBN Price Qty
Paper 978-1-58510-847-3
$38.95
Examination 978-1-58510-847-3
$4.00

Quick 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. Course instructors: An updated instructor's manual for the second edition will be available in September, 2017.

OR

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. North American rights only.

Course instructors: An updated instructor's manual for the second edition will be available in September, 2017.

 

Reviews:

"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

"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

"This new edition of A Table ! provides more resources for the instructor and the student: content has been expanded, and there are improved comprehension and discussion questions, more interesting visuals, and enhancements to the organization and presentation of the material. I look forward to using the second edition in my courses."
      —Joanne McKeown, Moravian College

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

 

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.