Jennifer L. Holm earned her M.A. and Ph.D. in French from the University of Virginia. She earned a MAT in Secondary Foreign Language from Johns Hopkins University while teaching in the Baltimore public school system as part of Teach for America.
In her research, Jennifer examines gastronomy (food, eating, table manners, taste, and culinary space) in French literature and film from the twentieth and twenty-first centuries. She is also interested in contemporary French gastrodiplomacy. Her current book project is entitled Comfort Food: Gastronomy and National Self-fashioning in Twentieth- and Twenty-First-Century French Literature and Film.
Professor Holm teaches across the French curriculum at Wise. She also works closely with students wanting to study abroad and is the Chair of the International Studies Scholarship Committee. In her free time, she enjoys traveling as well as spending time in the kitchen trying new recipes.
- Elementary French 1 and 2
- Accelerated Elementary French
- Intermediate French 1 and 2
- Accelerated Intermediate French
- French Conversation
- French for Business
- French for Business and Sports Marketing
- Survey of French Literature 1 and 2
- French Cinema
- Contemporary French Novel
- Terror, Fear, and Anxiety in the Contemporary Francophone World
- À la carte: La France gastronomique
- Eat Your Words: Food in Global Literature
- Twentieth- and twenty-first-century French literature
- Modern and contemporary French cinema
- Food studies and the history of gastronomy in France
- Contemporary French civilization and culture
- Foreign language pedagogy and second language acquisition
Digital media and technology in the classroom
“Sustaining the Nation: A Gastronomic Reading of France in the Twentieth and Twenty-First Centuries.” Chapter in progress after acceptance of proposal for the Routledge Handbook of French History. Expected publication in 2019.
“Finding French Food at the Fair: The French Pavilion at the 2015 Milan World Expo.” Food and Foodways. Revising for requested resubmission.
“Flesh and Blood in Claude Chabrol’s Le boucher.” What’s Eating You? Food and Horror on Screen, edited by Cynthia Miller and A. Bowdoin Van Riper, Bloomsbury, 2017, pp. 155-167.
“Consuming Nostalgia in Le fabuleux destin d’Amélie Poulain.” French Review, vol. 89, no. 1, 2015, pp.69-81.
(*indicates Invited Speaker)
“Dining on the Margins in Maylis de Kerangal’s Un chemin de tables and Abdellatif Kechiche’s La graine et le mulet.” Cinquième Convention Internationale d’Histoire et des Cultures de l’Alimentation. Tours, France: 6-7 June 2019.
“The Cost of Dinner: Maylis de Kerangal’s Un chemin de tables.” Sous les pavés. Twentieth- and Twenty-first Century French and Francophone Studies Colloquium. Providence, RI: 12-14 April 2018.
*“You Are What You Eat: Food and Identity in Contemporary France.” McDaniel College. Westminster, MD: 8 November 2017.
“Around the Table: Food, Identity, and Community in Antoine de la Sale’s Jehan de Saintré.” The Table of the Senses and the Senses of the Table. Fourth Luso-Brazilian DIAITA Conference on Food History and Cultures. Coimbra, Portugal: 25-27 October 2017.
“The Words of Taste, The Taste of Words: Writing the Gustatory.” Sens et les sens. Twentieth- and Twenty-first Century French and Francophone Studies Colloquium. Bloomington, IN: 6-8 April 2017.
*Presider, The Dark Thread: From histoire tragique to Gothic Novel. Charlottesville, VA: 25-26 March 2016.
“Site of Passage: Boats in Abdellatif Kechiche’s La graine et le mulet.” Passages, Seuils, Portes. Twentieth- and Twenty-first Century French and Francophone Studies Colloquium. St. Louis, MO: 17-19 March 2016.
“France à la carte and à la page: Terroir and National Self-Fashioning.” Literature and Knowledge. Twentieth- and Twenty-first Century French and Francophone Studies Colloquium. Baton Rouge, LA: 28 February 2015.