Gastronomy

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.

HOS203B

Gastronomy is more than just the study of food -it is about understanding the deep connections between what we eat, who we are and the world around us. This subject explores how food and drink have shaped cultures, economies and identities over time, as well as how they continue to influence the way we live, work and interact in today’s global society.

Students will explore the social, cultural and historical forces that shape what ends up on our plates -from local traditions to global food trends. By examining issues such as globalisation, technology, sustainability and changing consumer values, students will gain insight into how food choices are made and what they mean. This subject encourages critical thinking and cultural awareness, helping students to apply gastronomic knowledge in hospitality, tourism and events contexts where food is central to guest experience and storytelling.