HKDRPNP025 Experimental Practicals at Culinary Heritage

Faculty of Philosophy and Science in Opava
Winter 2020
Extent and Intensity
0/2/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Martina Bartoňová (seminar tutor)
PhDr. Radmila Dluhošová, Ph.D. (seminar tutor)
prof. PhDr. Irena Korbelářová, Dr. (seminar tutor)
Guaranteed by
prof. PhDr. Irena Korbelářová, Dr.
Institute of Historical Sciences – Faculty of Philosophy and Science in Opava
Timetable of Seminar Groups
HKDRPNP025/A: Tue 15:35–16:20 H9, Tue 16:25–17:10 H9, R. Dluhošová, I. Korbelářová
Prerequisites (in Czech)
TYP_STUDIA(N)
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 presents culinary heritage rooted in the past of a region/location, or ethnic or cultural society, as a current phenomenon of cultural leisure activities and culinary, more often just gastronomic tourism. It draws attention to the pitfalls of the often simplistic perception of the cultural and historical dimension of culinary arts in regional gastronomic practice, to the problems of pseudo-expert activities distorting the state of knowledge. It also refers to so called modern applications of "traditional regional cuisine" linked to one-sided tourism interests (so-called Czech/Silesian/Slovak cuisine). It aims at a consistent application of the historical approach, searching for and illuminating the roots and chronological definition of culinary issues in the context of regional traditions and social context. Examples of regional (Wallachian/ Subcarpathian/ Chodsko cuisine, Lower Silesian cuisine, etc.), culturally and socially determined culinary heritage are presented. The course aims at students' collaboration with practice, recognition of uncritical/misinterpretation of historical/traditional food and drinks, application of professional knowledge and skills and presentation of verified knowledge in the form of events/popularization workshops in the field of experimental retro gastronomy on a selected topic.
Syllabus
  • 1. Introduction, background, terminology, sources and literature.
  • 2. Culinary heritage - brief characteristics (set of ingredients, food, beverages, food preparation, serving, and dining culture).
  • 3. Traditional/regional/folk diet and dining.
  • 4. Aristocratic and bourgeois diet and dining.
  • 5. Modern trends, globalisation, care of culinary heritage, ways of preserving it.
  • 6. Forms of popularisation, presentation and education of culinary heritage.
  • 7. Gastro-tourism and historical/regional traditions.
  • 8. Experimental retro-gastronomy.
  • 9. - 10. Theoretical preparation of a popularization event/workshop on a selected topic.
  • 11. - 12. Practical preparation of an event/workshop (calculation, menu, and recipes).
  • 13. Realization of an event/workshop (+ 1 day).
Literature
    required literature
  • Holub, K. Umění a gastronomie. Praha, 2011. info
  • Kol. autorů. Velké dějiny zemí Koruny české. Lidová kultura. Praha-Litomyšl 2014.
  • Pospěchová, P. Regionální kuchařka. Všechny chutě Čech, Moravy a Slezska. Praha 2013.
    recommended literature
  • Duchoňová, D. – Lengyelová, T. Hradné kuchyne a šľachtické stravovanie v ranom novoveku. Radosti slávností, strasti každodennosti. Bratislava 2016.
  • Jakimowicz-Klein, B. Kuchnia Śląska. Potrawy tradycyjne. Wrocław, 2014. info
  • Hall, C. M., Mitchell, R. Gastronomic tourism. Comparing food and wine tourism experiences in Niche Tourism. Contemporary Issues. Trends and Cases. Oxford, 2005. info
  • Korbelářová, I. – Zezula, M. (edd.) Kuchyně a kultura stolování na středověkých vévodských dvorech v Opavě a Ratiboři. Opava-Ratiboř 2018.
  • Praschl-Bichler G. – Sievers G. B. Kaiserliche Küche. Die Rezepte der Habsburger. Graz 2010.
  • Salfellner, G. u. H. Die besten Rezepte aus der Kaiserlichen Hofküche. Wien 2015.
  • Štajnochr, V. a kol. Prostřený stůl na hradě Pernštejn. Praha 2017.
  • Štika, J. Lidová strava na Valašsku. Rožnov pod Radhoštěm, 1997. info
  • Velan, L. Jak chutná Slovácko. (Uherský Brod) 2016.
  • Velan, L. Jak chutná Slovácko a Luhačovické Zálesí. (Uherský Brod) 2016.
  • Velan, L. Jak chutná Východní Slovácko. (Uherský Brod) 2014.
  • Zíbrt, Č. Staročeské umění kuchařské. Praha, 2012. info
Assessment methods
Discussion. Project/product proposal; attendance at a course (75%); obligatory attendance at workshop.
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: + 1 den.
The course is also listed under the following terms Winter 2021, Winter 2022, Winter 2023, Winter 2024.
  • Enrolment Statistics (Winter 2020, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2020/HKDRPNP025