Student Scholar Symposium Abstracts and Posters

Document Type


Publication Date

Fall 12-7-2016

Faculty Advisor(s)

Veronique Olivier


This paper examines the relationship between modern French vegetarians and the vast French culinary tradition. Historically composed of meat, dairy, and animal by-products, French cuisine is at odds with a growing trend to become vegetarian or vegan, a movement which embraces greener and more compassionate ethics. The research is divided into three sections: animal rights, ecology, and personal health, these being the most popular reasons one adopts a vegetarian or vegan diet. In each category, the French tradition is contrasted with the behaviors and thoughts of French vegans or vegetarians. The purpose of this project is to highlight how French vegans and vegetarians are veering away from what has been popular cuisine, and to show how French vegans and vegetarians may be creating new traditions and new forms of cuisine. With the World Health Organization declaring many types of meat carcinogenic, the recommendation to eat more plant-based has followed. Therefore, it is important to understand how the French vegan and vegetarian movement fits in with the wider global movement to consume less meat and dairy products. Research methodology includes examining studies of French vegetarians conducted in English and in French, comparing articles published in newspapers, analyzing statistics related to diet and health, and gathering information from French animal liberation organizations like PETA France and L214. Ultimately, the expected conclusion of this research is to find how France is either moving away from and/or holding onto its longstanding culinary history as the animal liberation movement gains momentum.


Presented at the Fall 2016 Student Research Day at Chapman University.

The original paper was completed for my French thesis course in French. The poster has been translated from the original paper.