HOSP7043 - Gastronomy in the Modern World

Module Details

Module Code: HOSP7043
Title: Gastronomy in the Modern World
Long Title: Gastronomy in the Modern World
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module deals with understanding the taste and flavour of food and beverage and how humans react to it, taking a comprehensive look at food related issues and the increasingly important area of food and drink tourism for regional economic development and identity formation.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Analyse the influences on, and contributors to modern gastronomic practice and culinary appreciation, evaluating their impact upon consumer trends in the world of hospitality.
LO2 Analyse the links between socialisation, food and culture and discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security.
LO3 Asses the evolution of food in society, including insights into local food, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing.
LO4 Evaluate and synthesise gastronomic literature, Identifying and discussing contemporary Gastronomic trends.
LO5 Explore the importance of food and drink in relation to the tourist experience and destination success for those countries and regions closely associated with food and drink.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Impacts on Food Supply and Food Choice
Political and pressure group influences on food choice, the European Union, and other relevant policies Technological influences Psychological influences on food choice, personality and motivation, lifestyle, attitudes and behaviour.
Contemporary Gastronomy
The changing nature of Gastronomy. Identifying contemporary issues. New trends in cooking and food production, Slow Food. Organic Food. Food foraging.
Sustainability and Gastronomy
The socio/economic/political impact of global food production - Food Ethics. Fair Trade. Globalisation and food networks. Food production and population. Malnutrition, hunger and famine. Food surplus. Political ecology of food. Food quality. Food and health.
The role of gastronomy in tourism production.
Gastronomy as differentiation strategy; typologies of gastronomy tourism; gastronomic tourist experiences; food and drink festivals and the formation of cultural identity; globalisation and the homogenisation of food and drink.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 50
Timing Sem End Learning Outcomes 1,2,3
Assessment Description
Research and evaluate a chosen topic
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Clive F. Finch and Harry L. Cracknell. International gastronomy, Longman, 2010., [ISBN: 0582293367].
  • (2015), The Routledge Handbook of Sustainable Food and Gastronomy, Routledge, New York, [ISBN: 978-041570255].
Supplementary Book Resources
  • Cailein Gillespie; contributing editor, John Cousins. (2001), European gastronomy into the 21st century, Butterworth-Heinemann, Oxford, [ISBN: 978-0750652-674].
  • John L. Smith. (2002), The psychology of food and eating, Palgrave, Basingstoke, [ISBN: 978-0333-800201].
  • Nathan Myhrvold, Chris Young, Maxime Bilet. (2011), Modernist Cuisine, 1st. The Cooking Lab, New york, p.2438, [ISBN: 978-0982761007].
  • (2003), Culinary Taste: Consumer Behaviour in the International Restaurant Sector, Elsevier, Burlington, [ISBN: 9780080476957].
  • Ferran Adria. (2009), Modern Gastronomy: A to Z, CRC, p.269, [ISBN: 1439812454].
  • Amy Bentley. (2015), A Cultural History of Food in the Modern Age, Bloomsbury Academic, p.288, [ISBN: 9780857850287].
  • Peter Klosse. (2013), The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages, 1st. CRC Press, p.352, [ISBN: 978-148221676].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 4 Mandatory