Welcome to the Henri Peyre French Institute

Welcome to the Henri Peyre French Institute2019-02-28T00:51:36+00:00
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New Events at the Henri Peyre French Institute

The Object Seminar: Breaking Boundaries
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More about Édouard Glissant

Édouard Glissant’s Tout-Monde: Transnational Perspectives Symposium

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More about Édouard Glissant

The Heart

While studying in Paris from 1899 to 1902, Meta Vaux Warrick Fuller (1877 – 1968) impressed Auguste Rodin (1840 – 1917) when he saw her sculpture Homme qui a faim, aka Man Eating His Heart, [...]

Home

What is “home”?  Where can “home” be?   In an April 2001 interview for the magazine Label France (published by the French Ministry of Foreign Affairs), Gao Xingjian (b. 1940) spoke of certain moments that [...]

Time

Gâteau?  Usually less complicated than one’s relationship with time.  The student of literature might think of Proust’s madeleine, the journey on which this petit gâteau takes the narrator of A la recherche du temps perdu [...]

Au marché

What might catch your eye at the marketplace?  A load of grapes being taken from or hoisted onto a harvester’s back?  A pickpocket?  Someone’s grocery basket despite the snowstorm?  The shopper over there?  That child [...]

Lunch

Other than lunching in the style of Le déjeuner sur l’herbe (1863) by Édouard Manet (1832-1883), how else might the midday meal be taken?  A greenhouse-like room would be an interesting place to have lunch, [...]

Château XYZ

Château Tour Saint-Pierre was renamed Château Lapin d’Or.  Château Larteau was renamed Château Lapin Impérial.  Château Senilhac was renamed Château Antilope Tibétaine.  Château Clos Bel-Air was renamed Château Grande Antilope.  These wine estates in the [...]

« Madame, répliqua Florine, je mange des astrologues, des musiciens et des médecins. »

Extrait du conte « L’Oiseau bleu » (1697), Madame d’Aulnoy (1650-1705):   [...]  « Quoi !  Ce barbare est devenu sourd à ma voix ? disoit-elle.  Il n’entend plus sa chère Florine !  Ah ! [...]

Nougat

The year is 1701.  The dukes of Bourgogne and of Berry are passing through Montélimar, France.  What would be something representative of Montélimar to give them?  Nougat — a sweet made of egg whites, roasted nuts, [...]

Luxe

“Le luxe est le pain de ceux qui vivent de brioche.” — André Saurès (1868-1948), Voici l’homme (1906)   Marie-Antoinette (1755-1793) might not have actually said “Qu'ils mangent de la brioche” during the French Revolution, [...]

Pierrot

Absinthe, brandy, Camembert, candy, chocolate, cognac, Cointreau, cookies, Coulommiers cheese, lemon soda, Sauternes — advertising for many food items in France from the late nineteenth to the early twentieth centuries used the Pierrot character.   [...]

Coffee?

Climate change has recently been disturbing coffee production in countries such as Cameroon, Haiti, and Côte d'Ivoire.  The consumer's concerns about reduced flavor quality and increased pricing for a cup of coffee (due to a [...]

At the White House: Honoré Julien, Edith Hern Fossett, and Frances Gillette Hern

April 3, 1807 was a regular workday for the chef Honoré Julien (1760–1830) and his assistants Edith Hern Fossett (1787-1854) and Frances Gillette Hern (1788-after 1827), both of whom were enslaved.  When they were preparing [...]

Compotier

The compotier (a generally long-stemmed dish or bowl for serving dessert or uncooked fruit) has been reworked in exceptional ways by Pierre Reverdy (1889-1960), Juan Gris (1887-1927), Marcel Mültzer (1866-1937), and Louis Comfort Tiffany (1848-1933). [...]

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