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Faculty
Sort By: Rank | Alphabetical
- John P. Murphy
Chairperson/Associate Professor, French and Italian
Academic Focus: Contemporary French culture and society in anthropological perspective
- Florence Ramond Jurney
Kermit O. Paxton & Renee A. Paxton Endowed Teaching Chair and Professor, French and Italian
Academic Focus: Caribbean Studies, Francophone Studies, Women Studies
- Alan R. Perry
Professor, French and Italian
Chairperson, Italian Studies, French and Italian
- Caroline Ferraris-Besso
Associate Professor, French and Italian
Academic Focus: Nineteenth and twentieth-century French literature; Postcolonial studies; Polynesian studies; Visual culture
- Luisa Brocavich
Adjunct Instructor, French and Italian - Celia Cuadrado
Adjunct Instructor, French and Italian - Angelle Dupuy
Teaching Assistant, French and Italian - Robin Oliver
Academic Administrative Assistant, French and Italian
French Department Spotlight
Our distinguished faculty’s publications
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Article La Preuve par l’image : L’Usage de la photographie dans La Moustache d’Emmanuel Carrère
by Prof. Caroline Ferraris-Besso
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Article Les Dérives multiples des Voyages de Merry Sisal de Gisèle Pineau
by Prof. Florence Ramond Jurney
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Book Women’s Lives in Contemporary French and Francophone Literature co-edited by Prof. Florence Ramond Jurney
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Book Yearning to Labor: Youth, Unemployment, and Social Destiny in Urban France by Prof. John P. Murphy
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Article Foie gras in the freezer: Picard Surgelés and the branding of French culinary identity by Prof. John P. Murphy
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Article La Preuve par l’image : L’Usage de la photographie dans La Moustache d’Emmanuel Carrère
by Prof. Caroline Ferraris-Besso -
Article Les Dérives multiples des Voyages de Merry Sisal de Gisèle Pineau
by Prof. Florence Ramond Jurney -
Book Women’s Lives in Contemporary French and Francophone Literature co-edited by Prof. Florence Ramond Jurney
-
Book Yearning to Labor: Youth, Unemployment, and Social Destiny in Urban France by Prof. John P. Murphy
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Article Foie gras in the freezer: Picard Surgelés and the branding of French culinary identity by Prof. John P. Murphy
