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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, communal catering and gastronomic services. 2. Gastronomy of prehistoric times. 3. Gastronomy of antiquity. 4. Gastronomy in ancient Greece and Rome. 5. Gastronomy of the Middle Ages. 6. Gastronomy of medieval Europe. 7. Gastronomy of the modern age. 8. French gastronomy in the 18th to 20th centuries. 9. Changes in eating after 1800. 10. Development of Czech gastronomy. 11. Milestones of gastronomy important for society. 12. History of restaurants. 13. Contemporary world, European and Czech gastronomy. 14. Expected development of gastronomy.
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Learning activities and teaching methods
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- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| list the main historical stages in the field of gastronomy |
| list the main historical stages in the field of gastronomy |
| describe basic characteristics of the main historical stages in gastronomy |
| describe basic characteristics of the main historical stages in gastronomy |
| clarify the differences between national and international gastronomy in individual periods from the beginning of the 20th century |
| clarify the differences between national and international gastronomy in individual periods from the beginning of the 20th century |
| characterize trends in contemporary world, European and Czech gastronomy |
| characterize trends in contemporary world, European and Czech gastronomy |
| list and describe current gastronomic trends at the beginning of the 21st century |
| list and describe current gastronomic trends at the beginning of the 21st century |
| Skills |
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| search for, process and evaluate information on a given topic in the field of gastronomy |
| search for, process and evaluate information on a given topic in the field of gastronomy |
| interpret and present the chosen topic |
| interpret and present the chosen topic |
| take a position on the presented information and evaluate it critically |
| take a position on the presented information and evaluate it critically |
| find connections between Czech and international gastronomy |
| find connections between Czech and international gastronomy |
| discuss topics about the expected development of gastronomy |
| discuss topics about the expected development of gastronomy |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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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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FIŠERA, M. Gastronomie: vybrané kapitoly. Český Těšín: 2 Theta, 2016. ISBN 978-80-86380-78-0.
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FREEDMAN, P. Jídlo dějiny chuti. Praha: Mladá fronta, 2008. ISBN 978-80-204-1847-0.
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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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ROSENTHAL, A.J. Cooking: Domestic Techniques. In: Encyclopedia of Food and Health, s. 316-320. Oxford: Academic Press, 2016. ISBN 9780123849533.
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