Another semester has come and gone. At the end of each one, regardless what happens during the term, I am always overcome with wanting to hug each of my students and send them out into the world with a macaron. Maybe two.
This class was no exception. Despite a rough and rocky start, I finally learned to relax around them after Spring Break. The change was very welcome. I started spending less time
freaking out planning my lessons and more time enjoying talking about some of the topics that interest me the most: history and process, food and memory, taste and identity, sustainability and individual responsibility, inspiration and experimentation.
The first time that I taught a class on French food, it was the summer that the movie Ratatouille came out. I saw the movie by myself before accompanying two separate groups of students to the theater. Maybe it…
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