Semester 2

The module provides an overview and a synthesis of a range of aspects of food and drink such as taste and taste combinations, national and international gastronomy, nutrition and the role of food in culture and identity. 

This module aims to provide students with a comprehensive knowledge and appreciation of a range of foods and drinks, their gastronomic and nutritional value and their role in society. 

On successful completion of the module, the student will be able to:  

·        Show knowledge of and discriminate between different food and/or drink qualities 
·        Distinguish differences between cuisines 
·        Discuss the role of food in the tourism product of different countries
·        Evaluate the role of food in culture and identity 
·        Evaluate the nutritional role of food 

The module consists of on the one hand side, a series of lectures investigating a wide range of areas such as the role of food/drink in identity, culture, tourism, in the media, nutrition, national and international cuisines and the composition of menus. 

The module will also provide students with a range of tastings of foods and drinks, aiming to ascertain different qualities and possible taste combinations. 

A weekly lecture will focus on a series of issues related to the central topic.  In addition students will attend (compulsory) tutorials including tastings of foods and drinks and computer analysis of menus. 
Assessment Strategy: 

Essential Reading 
Ingram, C. (2008) 1900 Ingredients: A Classic Reference Encyclopedia of World Foods.  Southwater. 
Recommended reading 
Brillat-Savarin, J.A.  The Physiology of Taste. 
Counihan C. and van Esterik, P. (2007) Food and Culture: A Reader.  New York : Routledge. 
David E. (1986) An Omelette and a Glass of Wine.  London : Penguin Books. 
Davidson A. (1999) The Oxford Companion to Food.  Oxford: Oxford University Press. 
Gillespie, C. (2001) European Gastronomy into the 21st Century.  Oxford : Butterworth-Heinemann.
Lupton D. (1996) Food, the Body and the Self.   London : Sage. 
Meisselman, H. (2000) Dimensions of the Meal.  Aspen Publishers. 
Mintz S.W. (1996) Tasting Food, Tasting Freedom, Excursions into Eating, Culture and the Past.   Boston : Beacon Press. Robinson J. (1999) The Oxford Companion to Wine.  Oxford: Oxford University Press. 
Sloan, D. (ed.) (2004) Culinary Taste, Consumer Behaviour in the International Restaurant Sector.  Oxford : Elsevier Butterworth-Heinemann. 
Toussaint-Samat M. (1992) A History of Food.   Oxford : Blackwell Publishing. 
Background Reading