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Course Details

Principles of Gastronomy

Prescriptor
Qualifications
TimeTable

Course Code	GAST801
EFTS	0.2500
Points	30.00
Level	8

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Prescriptor

The over-arching principle of gastronomy is the study of food and culture, merging science and art. This course conveys a clear understanding of gastronomy (established in the work of Brillat-Savarin), and its impact on contemporary Western food practices, and, the concepts of what is food, cooking, cuisine and a meal. The mobilities inherent in global histories (exploration, colonisation, migration) have influenced, and continue to influence, contemporary gastronomic values and practices, for instance, from the ancient spice trade and the travel of agriculture and horticultural products, to caf culture and current food fashions.

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