Gastronomy: Science and Art of Food

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Cursusdoel

After completing this course, students are able to:
  • Break down the complexity of food issues into different disciplinary perspectives
  • Argue the added value of combining different disciplinary perspectives to understand the past, present and future of food when answering the question “What really makes us eat?”.
For this, students need to be able to:
  1. Characterise basic (bio)chemical food components in relation to human health and disease
  2. Discuss the impact of food on art, media, advertisement, and vice versa
  3. Discuss the sustainability and impact of food choices on the environment
  4. Describe some economic, social, historical and cultural influences that have shaped present-day gastronomy
  5. Summarise major factors that affect the future of our food and cookery
  6. Apply culinary techniques of food preservation, preparation and presentation techniques and link this to some of the theoretical disciplinary perspectives embedded in Gastronomy.

Assessment
Description of assignment Assesses which course aims?

1. Portfolio
2. Disciplinary-based tests (individual)
3. Final group project (group research presentation)
4. Gastronomy Lab
5. Academic attitude

 1,2,3,4,5
1,2,3,4
5,6
6
1,2,3,4,5,6

Vakinhoudelijk

What really makes us eat? This seems to be trivial question but it is actually rather complex and important. The current relevance of this question is illustrated by the fact that approximately one third of the ‘Sustainable Development Goals’ adopted by the United Nations are based around or relate to food. Some notable examples include addressing global health issues, sustainable consumption and production of food, and ending hunger by 2030, all of which require changing or adapting our (society’s) current relationship with food. However, nothing’s new, really. The past teaches us what we eat today; the present determines what we will be eating tomorrow…

Gastronomy, as academic interdisciplinary field of studies, explores the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating (Oxford Dictionary). It gives us a direction towards the answer of the complex question “what really makes us eat?” in the present day, in the past, but also in the future.

The overarching objective of this course is to introduce students to the interdisciplinary complexity of food issues – past, present and future – and provide both academic and culinary basis to reflect on these issues on a global scale as well as in their daily lives.


Format

Students with different academic backgrounds are brought together to learn about, reflect on, and connect insights from various disciplines on the past, present and future of food and cookery.

The course is organized around class sessions and culinary activities for approximately 12 contact hours in total per week. In addition to these scheduled contact hours, about 28 hours per week are allocated to self-study, individual homework assignments, and group work. During class sessions, the theory and concepts of several selected topics in gastronomy will be introduced by experts in different fields, always in relation to particular food issues. Remaining contact time will be spent reflecting on homework assignments, the workshop/excursion of the previous day(s), class discussions and in-class exercises. As a general rule, these class sessions will be organized in the morning (11.00-13.00). Students are expected to have completed the assigned readings before class in order to actively engage in class conversations, and to connect to the related culinary activity following class sessions. These culinary activities, including the Gastronomy Lab, are an integral part of the course, and are usually scheduled in the afternoon or in the early evening hours.


Course costs

Since there is no textbook, and other information sources are provided for free, students are expected to pay for course-related events themselves, such as excursions and culinary activities (up to a maximum of 75 euro per person).

Werkvormen

UCU INT 1 course

Toetsing

Gastronomy Lab

Verplicht | Weging 10% | ECTS 0,75

Portfolio

Verplicht | Weging 30% | ECTS 2,25

Final group project (group research presentation)

Verplicht | Weging 25% | ECTS 1,88

Academic attitude

Verplicht | Weging 10% | ECTS 0,75

Disciplinary-based tests (individual)

Verplicht | Weging 25% | ECTS 1,88

Ingangseisen en voorkennis

Ingangseisen

Je moet minimaal 30 punten van het bachelor programma hebben behaald

Voorkennis

Er is geen informatie over benodigde voorkennis bekend.

Voertalen

  • Engels

Competenties

  • Academisch schrijven
  • Internationale en interculturele oriëntatie
  • Interdisciplinariteit
  • Presenteren
  • Samenwerken

Cursusmomenten

Gerelateerde studies

Tentamens

Er is geen tentamenrooster beschikbaar voor deze cursus

Verplicht materiaal

Materiaal Omschrijving
DIVERSE Excursions and culinary activities, up to a maximum of 75 euro per person
DIVERSE A selection of textbook chapters, articles and online media, selected by instructors and guest lecturers will be provided through Blackboard.

Aanbevolen materiaal

Er is geen informatie over de aanbevolen literatuur bekend

Opmerkingen

Counts as elective only, not towards any major.

Coördinator

dr. M. Barroso m.barroso@uu.nl

Docenten

dr. M. Barroso m.barroso@uu.nl

Inschrijving

Let op: deze cursus is niet toegankelijk voor studenten van andere faculteiten, bijvakkers mogen zich dus niet inschrijven.

Naar OSIRIS-inschrijvingen
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