Gastronomy

Subject Code:

HOS230

Subject Aim:

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: