Principles of Gastronomy -
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Principles of Gastronomy


Course
Enrolment for this course is currently closed.

Key Information

100% Online
Learn at your own convenience
8 February - 18 April 2021
Live learning and discussion with instructor every week
50 Hours of Learning
10 weeks of study: 4-5 hours per week
Euro €1240
All inclusive
English
Course offered in English

Learning Outcomes

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

  • Evaluate multidisciplinary perspectives of gastronomy in historical, cultural and theoretical contexts
  • Understand the ways in which technological and social change impact food culture(s)
  • Discuss the social and cultural relevance of gastronomy in the modern world
  • Apply this knowledge through sustainable and ethical gastronomic practices 

    This course explores the philosophical principles of gastronomy from a historical context and uses a range of approaches to understand complex issues related to food and drink culture. In understanding the background to gastronomy, the aim is to develop critical and analytical skills that will enhances one’s understanding of issues concerning food and drink culture(s) in historical and contemporary contexts.  The knowledge and skills developed will enable participants to reflect in a meaningful way to the sustainable production and consumption of food in the modern world, including presenting creative and innovative solutions to current and future problems regarding food.

     

    Who is this course for?

    This course will be of interest to those working in food and drink related businesses as well as those interested in food as a leisure activity, understanding gastronomy and why we take pleasure in eating and drinking, and its impact on society and culture. Especially useful for those working in businesses involved with gastronomic experiences or who have an interest in becoming involved in such businesses.

    This course will also appeal to those interested in understanding why the production and consumption of food plays such an important part in our lives and has become a fundamental way we represent ourselves (identities) to others.

     

    Instructor: Dr. David Scott

    Dr. David Scott is currently a senior lecturer in tourism and leisure at Dalarna University, Sweden. David’s PhD explored the relationships between everyday life and tourism with a focus on food and identity, following his master’s research thesis, exploring the role food plays in private and public performances of hospitality. Recent publications include the future of food tourism, the issues of food as leisure and the development of critical research methods for understanding food and hospitality. Before completing post graduate study David spent over 20 years in hotel and hospitality management in senior food and beverage management positions in hotels in the United Kingdom and New Zealand. 

     

    Career Opportunities

    Food and drink marketing, hospitality professionals, professional/amateur food writers/bloggers, people engaged in creating and developing food and drink focused businesses across a wide range of industry sectors, or for those thinking of food and drink as a future business or career choice.

    Download Brochure and Queries

    Here is the course outline:

    Introduction to Gastronomy

    Meet Dr David Scott, your instructor. The course begins with an exploration of the concept of gastronomy, its historical development, and contemporary interpretations.

    Gastronomy as Social Practice

    Explore the gastronomic writings of ancient and medieval Europe, the influence of philosophy and the close association between gastronomy and medicine. Followed by the rise of gastronomy in the nineteenth century through writers such as Brillat-Savarin and Grimod de la Reynière.

    Food and Culture

    Food is not merely fuel. It is also a medium, capable of carrying many different meanings depending on the culture and society in which it is eaten – or not eaten. Examine the (sometimes contested) meanings of food and how they are acquired and communicated.

    Food Choices

    Examine the influences on food choice and food preferences, at a cultural and social level, including geographic determinants (for example, climate), cultural determinants and food taboos.

    Drinks and Drinking Through Time

    Explore drinking in traditional societies and the role of alcohol across cultures and place.

    Drink in Contemporary Society

    Drinking patterns over the years are also a result of temperance movements in response to the social and economic problems associated with drinking. Alongside new drinking patterns is the development of new public places for socialising, the types of beverages available and their role in consumer society.

    Cuisines and Cooking

    The development of cooking marked a new stage in human evolution. This topic examines the origins and development of cooking and cuisine and their cultural significance.

    Gastronomy and Books

    As a part of culture, cuisines are subject to change. This topic explores the ways in which cuisines evolve and how the written records of these changes – cookbooks and recipes – in both form and function.

    Eating and Sharing Food

    Historically, the times, contents and forms of ‘meals’ have not only varied according to social status but has changed in accordance with other changes in society. This topic examines the concept of a meal and commensality, or sharing, over time.

    Gastronomy and the Commercial Experience

    Explore the traditions of hospitality, the choices for eating away from home in antiquity and examine the rise of restaurants in the nineteenth century to the modern day.

    Completion

    The following certificates are awarded when the course is completed:

    Certificate of Completion 2021
    Statement of Results 2021
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