ULGATLA067 Catering and hospitality in the towns of the Czech lands in the past

Faculty of Philosophy and Science in Opava
Summer 2015
Extent and Intensity
1/1/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
prof. PhDr. Irena Korbelářová, Dr. (lecturer)
prof. PhDr. Irena Korbelářová, Dr. (seminar tutor)
Guaranteed by
prof. PhDr. Irena Korbelářová, Dr.
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
Prerequisites (in Czech)
! UHVD0020 Catering, Pubs and Restaurants
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The course will provide the basic overview of catering, private kitchen and dining of burgher society in the context of conditions and habits of noble and country background. Attention will be paid to the basic features as well as to the specifics of catering, foodstuffs, ingredients and spices, alcoholic and non-alcoholic drinks. The course will introduce the basic trends of eating habits development, structure of diet of particular classes, etc. Basic overview of the development and structure of hospitality establishments providing services in the area of catering, accommodation and entertainment will also be given. All the given issues will be studied within the Czech lands, regional context and conditions in the neighbour countries will be taken into consideration as well as the historical changes from the Middle Ages until the half of the 19 century. The seminars will be aimed at the familiarisation with literature and original sources documenting catering and hospitality services in selected towns of Bohemia, Moravia and Silesia (cookery books, recipes, menus, special periodicals and entertaining calendars, prints, directories, etc.), their analysis, evaluation and possibilities of application of a particular knowledge in contemporary practice. The aim of the course is to apply the interdisciplinary approach to the issue (historical research, employment of the knowledge in modern practice in gastronomy and tourism).
Syllabus
  • 1. Catering and dining in the past, their social, cultural and ritual role in the family and society on the background of period changes
    2. Geographical, regional and socio-economic influence on the structure of diet, specifics of diet in towns in the context of country and noble background
    3. - 5. Diet, private kitchen and dining of burgher society and their differences according to the social statute (burghers, craftsmen, lower classes) in the Middle Ages/early modern period/on the threshold of the modern period (end of 18/19 century)
    6. - 7. Hospitality activities and establishments in towns (typology, characteristics, function) in the Middle Ages/early modern period
    8. Hospitality activities on the threshold of the modern period, their specifics and function in the social life
    9. - 10. Sources and literature concerning the history of catering and hospitality, practical presentation of their study and possibility of their employment in contemporary practice in the area of gastronomy, accommodation services and tourism
Literature
    required literature
  • ÚLEHLOVÁ - TILSCHOVÁ, M. Česká strava lidová. Praha, 2011. info
  • BERANOVÁ, M. Jídlo a pití v pravěku a ve středověku. Praha, 2005. info
  • PETRÁŇ, J. Dějiny hmotné kultury. Praha, 1997. info
    recommended literature
  • ŽÍBRT, Č. Česká kuchyně za dob nedostatku. Praha, 2012. ISBN 978-80-7272-420-8. info
  • ZÍBRT, Č. Staričeské umění kuchařské. Praha, 2012. ISBN 978-80-7272-400-0. info
  • KMENT, Z. Hospody a jejich historická úloha v českých společnosti. Valašské Meziříčí, 2011. info
  • LENDEROVÁ, M. - JIRÁNEK, T. - MACKOVÁ, M. Z dějin české každodennosti. Praha, 2009. info
  • FREEDMAN, P. Jídlo. Dějiny chuti. Praha, 2008. info
  • kolektiv. Dobrou chuť, velkoměsto. Praha, 2007. ISBN 978-80-86852-16-4. info
  • MONTANARI, M. Hlad a hojnost. Dějiny stravování v Evropě. Praha, 2003. info
  • BERANOVÁ, M. Tradiční české kuchařky. Jak se vařilo před M. D. Rettigovou. Praha, 2001. info
  • HRDLIČKA, J. Hodovní stůl a dvorská společnost. České Budějovice, 2000. info
  • BARCZYK, M. Essen und Trinkem im Barock. Sigmaringen, 1990. info
  • BITSCH, I. - EHLERT, T. - ERTZDORFF, X. Essen und Trinkem in Mittelalter und Neuzeit. Sigmaringen, 1987. info
  • ŠTIKA, J. Lidová strava na Valašsku. Ostrava, 1980. info
  • WINTER, Z. Kuchyně a stůl našich předků. Praha, 1892. info
Teaching methods
Lecturing
One-to-One tutorial
Internship
Assessment methods
Credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
- attendance in lectures and seminars
- active participation in discussions
- written essay
The course is also listed under the following terms Summer 2013, Summer 2014.
  • Enrolment Statistics (recent)
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