Louise Freshman Brown
Louise, co-director, will act as our Arts guide, directing us to some of the dozens of museums, andto some of the incomparable renaissance, medieval and gothic architectural sites that dot themetropolis. In 1998 Lyon was made an UNESCO World Heritage site and is comparable only toVenice in the preservation of entire areas of medieval art and architecture.
Louise, a painter and mixed medium artist, work has beenfeatured in museum exhibitions and galleries throughout theUnited States and Europe. Her solo exhibitions include; PiirtoGallery, Helsinki, Finland, Everson Museum, Syracuse, NY,The Jacksonville Museum of Contemporary Art, Jacksonville,FL, The Deland Museum of Art, DeLand, FL, and MoniqueGoldstrom Gallery, NYC.
She is a professor of art at The University of North Florida, Jacksonville, FL whereshe has been recognized for excellence in teaching and scholarship. In 2005 shereceived the Outstanding Faculty ScholarshipAward and the Distinguished ProfessorAward in 2007.
Commercial, industrialand banking powerhousefor the past 500 years,grand old Lyon is the focalpoint of a prosperous urban area of almost two million people,France
-largest urban area, Lyon boasts outstanding artmuseums, a dynamic cultural life, a busy clubbing and drinkingscene, not to mention a thriving university and fantasticshopping. Lyon has many of the same charms as Paris-- greatopera, chic shops, river cruises, world-class museums and even atall, 1893 metal structure that looks like the Eiffel Tower. ButLyon is older than Paris, has more Roman ruins and, as localresidents will tell you, better food.
In Lyon, gastronomy is second nature, part of local identity…
Whether you were born and bred in Lyon, or came to love it as ahometown later on, whether you are a student there, work there orare just visiting, you will be captivated by the art of good living. InLyon they worship good cuisine. The Lyonaisse believe that cookingcreates social links between cultures, professionals, and evengenerations.
culinary tradition has been handed down overthe centuries like a genetic predisposition. This tradition has carriedon developing, through the various chefs