|
Lecturer(s)
|
-
Mlček Jiří, prof. Ing. Ph.D.
|
|
Course content
|
1. Characteristics of current trends in Czech and world gastronomy. 2. Food of the future. 3. Use of local ingredients for gastronomy - locavorism. 4. Experience gastronomy. 5. Cooking in front of guests. 6. Molecular gastronomy I. 7. Molecular gastronomy II. 8. Cryogenic cuisine. 9. Molecular mixology. 10. Food pairing. 11. Finger food, street and truck food. 12. Slow food. 13. Trends of Czech gastronomy. 14. Trends of world gastronomy.
|
|
Learning activities and teaching methods
|
Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
- Participation in classes
- 8 hours per semester
- Preparation for course credit
- 52 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| describe the characteristics of current trends in world gastronomy. |
| describe the characteristics of current trends in world gastronomy. |
| summarise the current trends in Czech gastronomy. |
| summarise the current trends in Czech gastronomy. |
| describe selected significant gastronomic trends of recent years. |
| describe selected significant gastronomic trends of recent years. |
| name and describe current gastronomic trends (according to the current state in the academic year). |
| name and describe current gastronomic trends (according to the current state in the academic year). |
| explain and characterise fundamental concepts related to gastronomic trends. |
| explain and characterise fundamental concepts related to gastronomic trends. |
| Skills |
|---|
| select appropriate foods for application in selected gastronomic trends. |
| select appropriate foods for application in selected gastronomic trends. |
| prepare a simple dish according to a selected gastronomic trend. |
| prepare a simple dish according to a selected gastronomic trend. |
| present the preparation of a dish to other consumers. |
| present the preparation of a dish to other consumers. |
| critically evaluate the created dish. |
| critically evaluate the created dish. |
| create appropriate combinations of ingredients for selected trends (food pairing, molecular gastronomy, etc.) based on information found in literature. |
| create appropriate combinations of ingredients for selected trends (food pairing, molecular gastronomy, etc.) based on information found in literature. |
| teaching methods |
|---|
| Knowledge |
|---|
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Preparation of a presentation, giving a presentation |
| Didactic test |
| Didactic test |
| Preparation of a presentation, giving a presentation |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
|
Recommended literature
|
-
Carlo, P. Food & Freedom: How the Slow Food Movement Is Changing the World Through Gastronomy. Rizzoli Ex Libris, 2015. ISBN 978-0847846856.
-
Ferran, A. Modern Gastronomy: A to Z.. CRC Press, 2010. ISBN 978-1439812457.
-
Koukolíček, P. Molekulární gastronomie. Praha, 2015. ISBN 978-80-247-5635-6.
-
Raab, M. Molekulární kuchyně. Dauphin, 2014. ISBN 978-80-7272-629-5.
-
This, H. Kitchen Mysteries: Revealing the Science of Cooking. Les Secrets de la Casserole. New York: Columbia University Press, 2007. ISBN 978-0-231-14170-3.
-
This, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006. ISBN 978-0-231-13312-8.
-
Vega, C. et al. The Kitchen as Laboratory. New York, 2012. ISBN 978-0-231-15344-7.
|