HOSP7009 - Irish Food and Culture

Module Details

Module Code: HOSP7009
Title: Irish Food and Culture
Long Title: Irish Food and Culture
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module explores gastronomy and Irish food culture including key commodities and historic events and their impact on what we eat today. An introduction to the development of food production and manufacturing sectors in Ireland is also included.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify how culture relates to what we eat.
LO2 Explain the development and place of food traditions in society, with a particular focus on Irish food traditions.
LO3 Describe the effects of food movements and relevant historic events within Irish culture.
LO4 Identify and describe significant food commodities within the history of Irish food culture.
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).
N/A
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.
N/A
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.
N/A
 
Indicative Content
Food and Culture
Food ideology, ethnocentrism, food categorisation, meal patterns, development of restaurants, psychological aspects of food choice, food and the masses.
Gastronomy
Evolution of Cuisine- Irish and International; historic and contemporary.
Culinary Influences Traditional and Contemporary
Historical and contemporary diets, the impact cookbooks and chefs have as agents of culinary transmission, the impact of travel.
Commodities
Food ingredients (both native and indigenous), and their impact on Irish food culture and dietary habits.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 40
Timing Week 8 Learning Outcomes 1,2
Assessment Description
Presentation on what Irish food culture means.
Assessment Type Project % of Total Mark 60
Timing Week 13 Learning Outcomes 2,3,4
Assessment Description
Compile a report investigating an aspect of Irish food history.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Class Based Instruction Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • (2022), Irish Food History and Folklore, Independently published, p.39, [ISBN: 9798362642242].
  • Sexton, R. (2001), A Little History of Irish Food, Kyle Cathie Ltd.
  • JP McMahon. (2020), The Irish Cookbook, Phaidon Press, p.0, [ISBN: 1838660569].
Supplementary Book Resources
  • Gillespie, Cailein. (2006), European Gastronomy into the 21st Century, London.
  • Brillant - Savarin, J .A. (2000), The Physiology of Taste on Transcendental Gastronomy, Counterpoint.
  • Jo Kerrigan. Old Ways, Old Secrets, [ISBN: 1847172814].
  • Colman Andrews. (2009), The Country Cooking of Ireland, Chronicle Books, p.386, [ISBN: 081186670X].
Recommended Article/Paper Resources
Supplementary Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FFBUS_8 Bachelor of Science (Honours) in Food Business 2 Mandatory