France

This course represents additional work for the course FR 101A, FRENCH CIVILIZATION. This course studies key aspects of contemporary French culture and civilization. The course covers topics that are pertinent to the functions of French society such as state organization, the educational system, the press and media, and demographics.

This course examines the concept of security and governance of security, and its application in different contexts and at different levels of analyses with a focus on developing societies, particularly Africa. It considers key theories and relates them to particular contexts. The course provides an intellectual and practical context to the notion of the security sector and the governance of security and develops and demonstrates knowledge, understanding, and skills to investigate the various ways through which "security" can be brought under "democratic governance."

This course provides knowledge of the chemical composition of wine and its evolution to master enological practices and wine treatments. It covers enological treatments, practices, and products; disorders and deposits; filtration and stabilization techniques; wine transfer and processes; and preparation and treatment before filling and bottling. The course includes a practical component regarding filtration and stabilization. 

This course deals with the French political and administrative system: the different local and national public institutions; relationships between the state and local authorities; and the democratic issue. It presents the various institutions involved: the European Union, states, regions, departments, inter-communalities, and municipalities. Its also explains the overall functioning of this system: role of the central state and the European Union, relations between local authorities, public-private cooperations. Finally, it introduces the main topics and issues which have been explored in recent years in the field of academic research about the French political and administrative system.

This course focuses on analyzing 19th century poetry from authors such as Emily Dickenson and Henry David Thoreau.

This course focuses on mental processes such as memory, problem solving, and decision making. It discusses the ideas and experiments of major psychologists who studied cognition, such as Ivan Pavlov and Albert Bandera. The main focus of the course is learning about cognition and internal mental processes. It studies the birth of scientific psychology, behavorism to cognitivism, memory, and metacognition.

This course focuses on writing that addresses places of memory by transfiguring them into "happiness machines," recycling the poetics deployed in the works of the program, which become literally a way of reintroducing into a new cycle fragments saved from oblivion in order to achieve a renewed perception of the world.

Meat consumption has long been an emotionally charged issue, but contemporary debates over the ethics of eating animals are growing increasingly heated, fueled by the fact that modern livestock agriculture is held responsible for approximately twenty percent of greenhouse gas emissions worldwide. This system's aim has always been to profitably produce an abundance of animal protein and it does so with tremendous efficiency; humans eat so many chickens today that chicken bones are considered one of the primary geological markers of the Anthropocene. Although this plenty provides essential protein for human diets, it also comes at an immense cost to environments, laborers, and the animals themselves and has resulted in the dramatic restructuring of lands, markets, and culinary practice worldwide. This course helps students understand how and why large-scale meat production became a central part of today's global food system. To do so, it combines approaches from environmental, economic, and culinary history and focuses primarily on the agricultural exchanges between Great Britain, Continental Europe, and the United States, both of which had outsized influence in shaping the contours of food production worldwide. The course develops a greater knowledge of the histories of agriculture, food commodity markets, and individual consumption in the nineteenth and twentieth centuries.

This course provides a platform for new thinking about international legal and institutional arrangements in the world of an urgent need for responsibility for the future. It also presents what role the United States and Europe play in this process. It considers whether global governance - a dynamic process in which legal, political, and economical arrangements unleash interests, change the balance of force, and lead to further reinvention of the governance scheme itself - and wider responsibility are possible.

This course covers the history of fashion from antiquity to the present day, since its first expressions in ancient times to its latest contemporary evolution. Through the study of fashion trends, clothing manufacturers, and critical commentary, the course analyzes the evolution of masculine and feminine silhouettes, as well as the links between the textile economy, clothing design, and the materials used to make clothing. These studies are based on emblematic visual and material objects to identify tools for describing the history of fashion and its obsessions. Each session revolves around one chronomatic issue in order to retell the history of clothing, silhouette, and the culture of fashion.