FPF:FPFVA032 Culinary Europe: Culinary Heri - Informace o předmětu
FPFVA032 Culinary Europe: Culinary Heritage of Selected European Countries
Filozoficko-přírodovědecká fakulta v Opavězima 2020
- Rozsah
- 0/2/0. 5 kr. Ukončení: z.
- Vyučující
- PhDr. Radmila Dluhošová, Ph.D. (cvičící)
- Garance
- PhDr. Radmila Dluhošová, Ph.D.
Filozoficko-přírodovědecká fakulta v Opavě - 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
- 1. History of Gastronomy
- 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.
- Statistika zápisu (zima 2020, nejnovější)
- Permalink: https://is.slu.cz/predmet/fpf/zima2020/FPFVA032