Welcome to the Henri Peyre French Institute

Welcome to the Henri Peyre French Institute
Welcome to the Henri Peyre French Institute 2019-02-28T00:51:36+00:00
Find out more

New Events at the Henri Peyre French Institute

The Object Seminar: Breaking Boundaries
Find out more
Visit HPFI EVENTS
Visit HPFI EVENTS
Visit the Haiti Seminar

Visit our Blog

More about Édouard Glissant

Édouard Glissant’s Tout-Monde: Transnational Perspectives Symposium

Visit our events page for more details.
More about Édouard Glissant

« 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). [...]