FPFVA032 Culinary Europe: Culinary Heritage of Selected European Countries

Filozoficko-přírodovědecká fakulta v Opavě
zima 2023
Rozsah
0/2/0. 5 kr. Ukončení: z.
Vyučující
PhDr. Radmila Dluhošová, Ph.D. (cvičící)
Mgr. Martina Palyzová (cvičící)
Garance
PhDr. Radmila Dluhošová, Ph.D.
Filozoficko-přírodovědecká fakulta v Opavě
Rozvrh seminárních/paralelních skupin
FPFVA032/A: každý sudý čtvrtek 8:05–9:40 PrPed, M. Palyzová
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
předmět má 22 mateřských oborů, zobrazit
Cíle předmětu
The aim of the course is to strengthen and deepen the achieved English language knowledge and skills and to extend the lexical system of English in the field of culinary heritage of selected European countries and to provide a basic overview in the area of culinary traditions, typical diet and eating habits of particular European countries in English. The individual lectures will introduce characteristic ingredients and products, traditional beverages, typical dishes including traditional recipes as well as dishes connected with typical traditional feasts, celebrations, holidays and festivities. The main aim is to inform students of culinary culture characterising given countries, possibilities of preserving and maintaining culinary heritage as well as to widen and deepen their language skills especially in the area of understanding spoken and written English texts. At the same time, the course aims at strengthening the competences of students and their use of language in communication in a conscious and confident way, both in terms of fluency and accuracy. All the mentioned topics will be extensively discussed and individual presentations will be devoted to particular issues.
Osnova
  • 1. History of Gastronomy
    2. Diet and Religion
    3. - 4. The Czech Republic and Its Gastronomy Phenomena
    5. Italian Gastronomy - the Basis of European Cuisine
    6. France, The Mecca of Gastronomy
    7. Gastronomy of Great Britain
    8. - 9. Mediterranean Cuisines - Greek, Spanish and Portuguese
    10. Austro-Hungarian Cuisine and the Present
    11. - 12. Gastronomy of the Balkans - Bulgarian, Romanian, Croatian, Bosnian, Serbian and Slovenian Cuisines
Literatura
    doporučená literatura
  • Wisker, Gina. Key Concepts In Postcolonial Literature. Basingstoke: Palgrave Macmillan, 2007. info
  • Ashcroft, Bill, Gareth Griffiths and Helen Tiffin. The Empire Writes Back. London: Routledge, 2001. info
  • Loomba, Ania. Colonialism/Postcolonialism. London: Routledge, 1998. info
  • Young, Robert, J. C. Colonial Desire: Hybridity in Theory, Culture and Race. London: Routledge, 1995. info
  • Lee, Robert A., ed. Other Britain, Other British. London: Pluto, 1995. info
  • Ashcroft, Bill, Gareth Griffiths and Helen Tiffin. The Postcolonial Studies Reader. London: Routledge, 1995. info
  • Said, Edward W. Culture and Imperialism. London: Ghatto and Windus, 1993. info
Vyučovací jazyk
Angličtina
Informace učitele
75% attendance in lessons
Active participation in discussions
PowerPoint presentation of a chosen topic
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2018, zima 2019, léto 2020, zima 2020, léto 2021, zima 2021, léto 2022, zima 2022, léto 2023, léto 2024.