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This subject is available under ICMS undergraduate degrees, please click the button below to find an undergraduate course for you.

Subject Code:


Subject Aim:

The introductory historical approach to the principal aspects of gastronomy form the platform and theoretical base for the study of food and drink. The various social and cultural aspects combine to give a meaningful and reflective understanding of the important nature of food and drink in society. The historical framework allows for analysis and evaluation from the past to the present combining to make this subject a realistic and useful learning experience. This subject has been designed for all those who are, or will be, working in the diverse environment of hospitality, tourism and services. It also provides the opportunity for self-reflection and the development of personal interests in gastronomy.

The overall aim of this subject is to introduce you to the broad topic of gastronomy. The multidisciplinary approach will facilitate an understanding of food and drink in its historical, cultural and functional forms. You will evaluate and analyse the social aspects of food in relation to global changes to the production and consumption practices of food and your own experience.

Learning Outcomes:

a) Understand the broad definition of gastronomy by categorising according to the social, economic, political and environmental issues impacting food and drink consumption historically.

b) Analyse food and drinks through globalising processes affecting production and consumption.

c) Explore the relationships between people, place and food to make comparisons to trends in hospitality, restaurants and chefs and their economic viability today.

Student Assessment: