FPF:UHVD0020 Catering, Pubs and Restaurants - Course Information

UHVD0020 Catering, Pubs and Restaurants as Phenomena of Everyday Life

Extent and Intensity

1/1/0. 2 credit(s). Type of Completion: z (credit).

Teacher(s)

PhDr. Radmila Dluhošová, Ph.D. (lecturer)
PhDr. Radmila Dluhošová, Ph.D. (seminar tutor)

Guaranteed by

PhDr. Radmila Dluhošová, Ph.D.
Institute of Historical Sciences – Faculty of Philosophy and Science in Opava

Prerequisites (in Czech)

! ULGATLA067 Catering and hospitality in th

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

• Spa Management and Tourism (programme FPF, B6503GAHOT)

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
• Petráň, J. a kol. Dějiny hmotné kultury I a II. Praha 1985 a 2003.;. info
• BERANOVÁ, M. Jídlo a pití v pravěku a ve středověku. Praha, 2005. info
• MONTANARI, M. Hlad a hojnost. Dějiny stravování v Evropě. Praha, 2003. info

recommended literature
• Úlehlová-Tilschová, M. Česká strava lidová. Praha, 2011. info
• Kment,. Hospody a jejich historická úloha v české splečnosti. Valašské Meziříčí, 2011. info
• FREEDMAN, P. Jídlo. Dějiny chuti. Praha, 2008. info
• VAŠÁK, J. Regionální pokrmy. Praha: Libri,, 2001. 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

Teaching methods

Lecturing
Lecture supplemented with a discussion
One-to-One tutorial

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

• Enrolment Statistics (Summer 2022, recent)
  
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