Associate Professor Carole Edwards (Classical and Modern Languages and Literatures)
sent in these student comments from somewhere in Reims, France, June, 2012: “This
summer 28 TTU students took the least traveled study abroad road to Reims, France.
They took a leap of faith to contextualize all that which they had learned on campus.
Immersion is probably the most active learning experience one will ever take, albeit
intimidating. In their own words they chose to describe different aspects of the
French culture,” Edwards said.
“By studying abroad I have learned three main things about them. Showing an effort to speak French and understand their customs goes a long way. The French do carry baguettes everywhere, but in their defense baguettes are the most delicious bread. And lastly, if you want to catch sight of a Frenchman in a beret; it is in your best interest to look for them in the military.” Danika King (Business major)
“Before arriving in Reims I was extremely anxious about communicating with French people. This anxiety began to subside when we visited our host university and met French students. Our new friends patiently answered our questions, assisted us with our French, and encouraged us. Each compliment and gentle correction leaves me thirsty for improvement and more knowledge and furthers my adoration for the French people. They hold themselves and others to a high standard when speaking French because they value the French language for its power and beauty. When I am corrected I consider it an encouragement because the French want everyone to hear and understand the beauty of the French language. Living in Reims for four weeks has dramatically improved my ability to comprehend French and my confidence in my ability to speak French.” Caroline Weir (French and Political Science major)
“…French cuisine, especially in the smaller town where we stayed, was more about the freshness and quality of the ingredients, and the care with which the food is prepared. We had the opportunity to meet farmers who provide fresh vegetables for restaurants in town, as well as a cooking class to show us how difficult producing fine food really is.” Karlissa Black (French major)