Key Information

		100% Online Learn at your own convenience
		Live learning and discussion with instructor every week
		50 Hours of Learning 10 weeks of study: 4-5 hours per week
		English Course offered in English

Learning Outcomes

Upon successful completion of this course, you will be able to:

• Identify the role of food in various art forms, from paintings, to literature, to film, over different periods throughout history.
• Critically engage with the aesthetic objectives and defining characteristics of each period, whether it is religion or realism, pleasure or provocation, and understand the meaning of food in delivering these objectives.
• Make connections between food as an object and tool in art and as a window to culture and gastronomy.
• Interpret art with confidence, aesthetically and politically, and discover your style preference when it comes to the representation of food in art.
• Apply artistic techniques and concepts learned in this course in your professional and/or personal life.

This course explores a wide range of paintings, literature, film and photography to discover what food means to the artist and the culture in which it was created and what role it plays to communicate a message that is relevant for the cultural, political, and social background of the time period and for the future. Be prepared to question our food choices and our relationship with the society and the environment.

Who is this course for?

This course will appeal to starting or second career professionals with diverse backgrounds, who want to build or develop their skills in culinary arts. It will be of interest to chefs, food writers, bloggers and editors, food designers, social media content creators, food marketing professionals, food photographers, food stylists, and gastronomes. The course will expand their knowledge and views in world history, geography, and politics thus enabling them to make more connections between food and other topics.

Instructor: Demet Güzey

Demet Güzey is a food writer, researcher, and educator. She is the author of two books: Food on Foot (2017) and Mustard (2019, the winner of Gourmand World Cookbook Awards in herbs & spices category). She has published articles on the history of food ingredients, traditions and art in magazines ranging from Gastronomica to EATEN, and has held many educational retreats combining food history, art, writing and cooking. Demet has a PhD in Food Science, a Diploma in Gastronomy, a WSET Level 3 Wine Certificate; she currently teaches food and culture at USAC in Verona, Italy.

Career Opportunities

Participants can employ the skills they acquire in this course in their existing or future career in many ways, especially in creativity. Build new content for online or print communication, write about new topics, design or cook new foods or market food products with newly developed skills in making connection to the world of art. Be inspired to appreciate the role of food in art and how it communicates about cultures across human history. Participants will have a deeper understanding of gastronomy no matter which part of it they work or intent to move into. Chefs, hospitality professionals, food designers, food and wine event organizers, marketers of food and wine, destination guides, art and gastronomy experience consumers, and gastronomes will enjoy this course.