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Lecturer(s)
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Adámková Anna, doc. Ing. et Ing. Ph.D.
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Course content
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1. Characteristics of gastronomy, boarding and catering. 2. Gastronomy of prehistoric times. 3. Gastronomy of ancient history. 4. Gastronomy of ancient Greece and Rome. 5. Gastronomy of medieval history. 6. Gastronomy fo Europe in the Middle Age. 7. Gastronomy of modern history. 8. French gastronomy from the 18th until the 20th century. 9. Changes in catering after 1800. 10. Czech gastronomy. 11. The milestones of gastronomy and catering. 12. The history of restaurants. 13. Current world, European and Czech gastronomy and catering. 14. Expected future development of gastronomy and catering.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Home preparation for classes
- 44 hours per semester
- Preparation for examination
- 64 hours per semester
- Participation in classes
- 12 hours per semester
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| learning outcomes |
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| Knowledge |
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| is able to name the main historical stages in the field of gastronomy. |
| is able to name the main historical stages in the field of gastronomy. |
| able to describe the main characteristics of the main historical stages in gastronomy. |
| able to describe the main characteristics of the main historical stages in gastronomy. |
| able to explain the differences between national and international gastronomy in the different periods since the beginning of the 20th century. |
| able to explain the differences between national and international gastronomy in the different periods since the beginning of the 20th century. |
| able to characterise trends in contemporary world, European and Czech gastronomy. |
| able to characterise trends in contemporary world, European and Czech gastronomy. |
| able to list and describe current gastronomic trends at the beginning of the 21st century. |
| able to list and describe current gastronomic trends at the beginning of the 21st century. |
| Skills |
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| able to find, process and evaluate information on a given topic in the field of gastronomy. |
| able to find, process and evaluate information on a given topic in the field of gastronomy. |
| able to interpret and present a selected topic. |
| able to interpret and present a selected topic. |
| able to take a position on the information presented and critically evaluate it. |
| able to take a position on the information presented and critically evaluate it. |
| able to find links between Czech and international gastronomy. |
| able to find links between Czech and international gastronomy. |
| able to discuss topics on the expected development of gastronomy. |
| able to discuss topics on the expected development of gastronomy. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
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Recommended literature
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BERANOVÁ, M. Jídlo a pití v pravěku a ve středověku. Praha: Akademie věd České republiky, 2005. ISBN 80-200-1340-7.
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BRILLAT-SAVARIN, J.A. O labužnictví, fyziologie chuti. Praha: Lidové noviny, 1994. ISBN 80-7106-111-5.
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FREEDMAN, P. Jídlo dějiny chuti. Praha: Mladá fronta, 2008. ISBN 978-80-204-1847-0.
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GAJDŮŠEK, S. Společné stravování. Brno: MZLU, 1999. ISBN 80-7157-395-7.
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LINHART, A.T. Gastronomické záhady aneb Pohledy do historie kuchařského umění. Praha: Public History, 1993. ISBN 80-901432-7-X.
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MONTANARI, M. Hlad a hojnost. Dějiny stravování v Evropě. Praha: Lidové noviny, 2003. ISBN 80-7106-560-9.
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