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Gastronomy. A Global and Interdisciplinary Perspective
The aim of the course is to give the student an introduction to food
studies, with special emphasis given to the concept Gastronomy, its
historical origins and present status. The course will offer both
theoretical and practical knowledge of Gastronomy, including basic
elements of sensory studies and food processing in order to enhance the
gastronomic attributes of food.
The historical development of
gastronomy will be studied, specifically in relation to nutrition and
public health. The social context of eating, the meal, is a focal point
in the course. Eating habits and meal orders will be studied in a
comparative perspective between different countries and regions.
Last modified 15 Sep 2009
SASH34
Gastronomy. A Global and Interdisciplinary Perspective, 7,5 ECTS credits
Phone:
+46 46-2229512
E-mail:
Hakan.Jonsson@kultur.lu.se