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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: MAN2100 Module Title: ASPECTS OF FOOD
Module Provider: School of Management Short Name: MAN2100
Level: HE2 Module Co-ordinator:
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability

Semester 2 
Assessment Pattern

 

 

 

Units of Assessment
Weighting Towards Module Mark (%)

Presentation (Group) 

40 

Individual assignment (2000 words) 

60 

 

 

 

 

Alternative Assessment  
Individual presentation 

40 

Qualifying Condition(s)  A weighted aggregated mark of 40% is required to pass the module. 
Module Overview

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 and the role of food in culture and identity. 
Prerequisites/Co-requisites

None 
Module Aims

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

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

 

  1. Show knowledge of and discriminate between different food and/or drink qualities 
  2. Distinguish differences between cuisines  
  3. Discuss the role of food in the tourism product of different countries  
  4. Evaluate the role of food in culture and identity  
Module Content
  • the role of food/drink in  

identity 
culture 
tourism 
the media 

national and international cuisines  

  • the composition of menus.  

 
Methods of Teaching/Learning

The teaching and learning strategy is designed to develop the students’ awareness of the role food plays in people’s lives and its importance in defining national cultures. 

 

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.  

 

Assessment Strategy: The assessment strategy is designed to allow students to demonstrate that they have achieved the learning outcomes, as well as to develop generic skills, such as presentation skills. The presentation will focus on menu design and gastronomy, whilst the individual assignment (1500 words) will focus on social aspects of food and consumption. 
Selected Texts/Journals

Expected Purchase:  Ingram, C., (2008) 1900 Ingredients: A Classic Reference Encyclopedia of World Foods.  Southwater. 

 

Recommended Meisselman, H., (2000). Dimensions of the Meal.  Aspen Publishers. 
Sloan, D., (ed.) (2004).  Culinary Taste, Consumer Behaviour in the International Restaurant Sector.  Oxford : Elsevier Butterworth-Heinemann. 
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.

 Background Lupton, D., (1996).  Food, the Body and the Self.   London : Sage. 
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. 
Toussaint-Samat, M., (1992).  A History of Food. Oxford : Blackwell
Brillat-Savarin, J.A., The Physiology of Taste.  

 

 

 

 

 
Last Updated
14/04/2011