Elective course for spec.Gastronomy Management : National cuisine [PDW-TR-M4SE04]
Semestr letni 2018/2019
Wykład,
grupa nr 1
Przedmiot: | Elective course for spec.Gastronomy Management : National cuisine [PDW-TR-M4SE04] | ||||||||||
Zajęcia: |
Semestr letni 2018/2019 [2019L]
(zakończony)
Wykład [W], grupa nr 1 [pozostałe grupy] |
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Terminy i miejsca:
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wielokrotnie, poniedziałek (niestandardowa częstotliwość), 10:10 - 14:25
sala 213 Vistula University jaki jest adres?
wielokrotnie, piątek (niestandardowa częstotliwość), 8:00 - 12:05
sala 213 Vistula University jaki jest adres? |
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Terminy najbliższych spotkań:
Kliknij w datę by zobaczyć tygodniowy plan z zaznaczonym spotkaniem. |
Wszystkie zajęcia tej grupy już się odbyły - pokaż terminy wszystkich spotkań.
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Liczba osób w grupie: | 4 | ||||||||||
Limit miejsc: | (brak danych) | ||||||||||
Zaliczenie: | Egzamin/zaliczenie na ocenę/zal w skali zal-std2 | ||||||||||
Prowadzący: | Agnieszka Koper | ||||||||||
Literatura: |
(tylko po angielsku) Selected chapters from: Massimo Montanari “Food as a culture” Massimo Montanari “Italian Identity in the Kitchen, or Food and the Nation” Thomas O. Hollmann “The Land of the Five Flavours - A Cultural History of Chinese Cuisine” Zubaida, R.Tapper “Taste of Thyme“ |
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Zakres tematów: |
(tylko po angielsku) The fundamental objective of the course is to present specific cooking traditions, habits and practice of different national cuisine. We will identify the meaning of single ingredients in different cultures by exploring the way the gender, ethnicity, socioeconomic status and religion influence food choices or preferences with reference to national cuisine. 1. Cuisines of the world and their characteristic. 2. The influence of the climate, history, ethnicity, religion, economic and geopolitical aspects of individual cuisines. 3. Vegetables, fruits and spices characteristic of single cuisine. 4. Characteristic dishes of cuisines from different part of the world (cooking class and degustation) 5. Combination of food and drink used and served in various cuisines. 6. Travel and cuisine – how our habits influence food choices during travel. 7. The relationship between food and national identity. 8. Health effects of specific elements of the world's cuisine (Mediterranean diet as a UNESCO heritage) |
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Metody dydaktyczne: |
(tylko po angielsku) Theoretical lectures, practical exercises, group project, discussion. |
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Metody i kryteria oceniania: |
(tylko po angielsku) The exam will aim to verify the student’s acquisition of basic knowledge, their ability to express the main concepts in an appropriate way. Final grade will be determined according to the following: 30% Participation and Attendance 30% Class Assignments 40% Final Project- students complete a research project and final paper of 12 - 15 pages related to own national cuisine (history, food culture, typical dish) |
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Uwagi: |
Elective course for spec.Gastronomy Management |
Właścicielem praw autorskich jest Akademia Finansów i Biznesu Vistula.