HKDRPBP036 Culinary culture and gastronomy

Faculty of Philosophy and Science in Opava
Summer 2021
Extent and Intensity
1/1/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
prof. PhDr. Irena Korbelářová, Dr. (lecturer)
Ing. Bc. Michal Motyčka, Ph.D. (seminar tutor)
Guaranteed by
prof. PhDr. Irena Korbelářová, Dr.
Institute of Historical Sciences – Faculty of Philosophy and Science in Opava
Timetable
Tue 14:45–15:30 M5
  • Timetable of Seminar Groups:
HKDRPBP036/A: Tue 15:35–16:20 M5, I. Korbelářová
Prerequisites (in Czech)
TYP_STUDIA(B)
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 basic features and structure of culinary culture in the sense of the interrelated system of eating and dining, social behaviour, material and non-material aspects of food preparation and serving. Its essential component is gastronomy as a specific activity focused on the preparation of food/meals in the form of a programme activity, private or public service. It highlights the importance of culinary culture and cuisine/gastronomy as phenomena of socio-cultural history with an emphasis on the Czech lands and Central Europe. Emphasis is on grasping the issue in the context of everyday life and festivities of the society; on the perception of customs and specifics of eating; on culinary life of different classes of people in pre-modern and modern times up to the present. It recalls the importance of cultural transfer, the development of trade and globalization of culture and their reflection on the diet of traditional and newly emerging classes. It leads to the differentiation of historical, traditional, folk, regional dishes/diet and culinary arts. It shows the role of culinary heritage in the history of modern society and highlights possibilities of applying the results of historical research in modern practice in gastronomy and tourism.
Syllabus
  • 1. Introduction to the study (methods, literature, specific sources and information sources, personalities).
  • 2. Culinary studies – content, structure, basic terminology.
  • 3. Chronological, cultural and social aspects of the development of food, cuisine and dining.
  • 4. Cuisine: history.
  • 5. Dining: manifestation of food culture, service in history and nowadays.
  • 6. Gastronomy as a cultural and social phenomenon; public service.
  • 7. Gastronomy as a culinary art.
  • 8. Cuisine or gastronomy in pre-modern times.
  • 9. Modern elements of culinary culture (gastrosophia; retro gastronomy, gastro tourism; globalisation, etc.).
  • 10. Microprobes: history of culinary culture and contemporary application.
  • 11. Microprobes: regional, folk and traditional cuisine; national cuisine.
  • 12. Modern trends in gastronomy (ingredients, technology, recipes; food preparation, serving).
  • 13. Final summaries of the state and trends.
Literature
    required literature
  • Holub, K. Umění a gastronomie. Praha, 2011. info
  • Bahenský, F. a kol. Lidová kultura. Velké dějiny zemí Koruny české. Tematická řada. Praha, 2014. info
  • Wielacher, A. – Neumann, G. – Teuteberg, H. J. (eds.). Kulturthema Essen. Ansichten und Problemfelder. Berlín 1993.
  • Stoličná-Mikolajková, R. Jedlo jako kľúč ku kultúre. Martin 2004.
    recommended literature
  • BERANOVÁ, M. Jídlo a pití v pravěku a ve středověku. Praha, 2005. info
  • Franc, M. Řasy nebo knedlíky? Postoje odborníků na výživu k inovacím a tradicím v české stravěv 50. a 60. letech 20. stolet. Praha 2002.
  • Kol. autorů. Kulinární kultura Slezska. Východiska, metody, interdisciplinarita. Opava 2015.
  • Korbelářová, I. – Zezula, M. Kuchyně a kultura stolování na středověkých vévodských dvorech v Opavě a Ratiboři. Opava-Ratiboř 2015.
  • Lane, Ch. Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants, British Journal of Sociology 62(4), 2011, s. 696-717.
  • Stoličná-Mikolajková, R. (edd.) – Nováková, K. Kulinárna kultúra regiónov Slovenska. Bratislava 2012.
  • Teuteberg, H. J. – Neumann, G. – Wielacher, A. (eds.). Essen und kulturelle Identität. Europäische Perspektiven. Berlin 1997.
  • Zíbrt, Č. Staročeské umění kuchařské. Praha, 2012. info
    not specified
  • Dokumenty, materiály
  • Maurerův výběr Grand Restaurant, [online] (www.grandrestautrant.cz).
  • Michelin Guide, [online] (https://guide.michelin.com/cz).
Assessment methods
Oral discussion. Attendance at seminars (75%), active approach.
Language of instruction
Czech
Further Comments
Study Materials
The course is also listed under the following terms Summer 2022, Summer 2023, Summer 2024, Summer 2025.
  • Enrolment Statistics (Summer 2021, recent)
  • Permalink: https://is.slu.cz/course/fpf/summer2021/HKDRPBP036