ULGATLA068 European gastronomy

Faculty of Philosophy and Science in Opava
Winter 2014
Extent and Intensity
1/2/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
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 aim of the course is to provide the students with specific knowledge of contemporary European gastronomy and of characteristics of particular national cuisines. The students will also learn new trends in gastronomy and food preparation. They will be guided to identify the characteristic features of individual national cuisines and to the ability to development the menu typical for a particular country.
Syllabus
  • 1. Development of catering and services from ancient times until today
    2. Italian gastronomy
    3. French gastronomy
    4. Gastronomy of Spain and Portugal
    5. Anglo-Saxon cuisine
    6. Europe - Belgium, Netherlands, Switzerland
    7. German and Austrian gastronomy
    8. Gastronomy of the Balkans and Greece
    9. Gastronomy of Poland, Russia and post-Soviet republics
    10. Hungarian, Slovak and Romani gastronomy
    11. Gastronomy influenced by religion - Judaism and Islam
    12. Fast food, slow food and new trends in gastronomy
Literature
    recommended literature
  • BUREŠOVÁ, P. - ZIMÁKOVÁ, B. Gastronomické služby - servis. Praha, 2008. info
  • FREEDMAN, P. Jídlo. Dějiny chuti. Praha, 2008. info
  • FRANK, J. Kuchařský zeměpis. Praha, 2008. info
  • HOLUB, K. a kol. Vybrané kapitoly z dějin gastronomie a hotelnictví. Praha, 2004. info
  • KUČEROVÁ, E. Kulinářské toulky Evropou. Praha, 2003. info
  • ČERNÝ, J. Moderní kuchyně ve společném stravování. Úvaly, 2003. info
  • POŠTULKA, V. 100 nejslavnějších receptů světa. Praha, 2002. info
  • ČERNÝ, J. Encyklopedický slovník gastronomie. Úvaly : Ratio, 2001. ISBN 80-86351-02-5. info
  • DAVIDSON, A. The Oxford companion to food. Oxford, 1999. info
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
- written test - success rate 60 %
The course is also listed under the following terms Winter 2012, Winter 2013, Winter 2015, Winter 2016, Winter 2017, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (Winter 2014, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2014/ULGATLA068