|
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, the travel of agriculture and horticultural products, to café culture and current food fashions.
|
