BHOS409E
International and Maltese Gastronomy

ECTS Value: 4 ECTS

Contact Hours: 20

Self Study Hours: 48

Duration: 8 Sessions

Mode of Delivery: Blended

Assessment Hours: 32

 

Overall Objectives and Outcomes

This module is designed to inform students about the range of approaches in understanding the main principles of Gastronomy as a field which relates the choices of specific food, its preparation and cooking in relation to different cultures. The content of this module will allow the learner to develop appropriate understanding about such relationships both at international and at local level. This content will include discussion on methods of teaching this subject to students following the relevant syllabus provided by local education authorities.

By the end of this module, the learner will be able to:

Competences

  • Critically review the role of Gastronomy in today’s society and develop and comprehensive understanding of the European Classical Sequence and how did this evolve in the last century in view of traditional and current trends in gastronomy;
  • Analyse the main components of Nouvelle Cuisine and critically discuss its core principles which contribute towards the modern gastronomy;
  • Classify and categorise the key factor which lead to good menu construction, taking into consideration the diversity of local and international gastronomy through different past cultures while developing a comprehensive understanding of the popular local Maltese dishes.

Knowledge 

  • Discuss the contribution of gastronomy toward the Hospitality industry and identify the key roles within this field;
  • Discuss the historical element of gastronomy, particularly with regard to the Mediterranean and European region and identify the various symbolisms which specific food is associated with;
  • Explain how different cultures relate to specific food and drink and their corresponding social constraints;

Skills

  • Identify the main principles of gastronomy and draw comparisons with other related disciplines in light of different social and cultural context;
  • Outline and discuss the main reasons which indicate that ‘food’ in not only material sustenance but may also be a social constraint among different communities;
  • Explain what may influence food choice and food preferences and discuss how this affects the gastonomic experience of individuals;
  • Identify the role and functions that alcoholic and non-alcoholic drinks and drinking have in society and how these affect society at large.

 

Assessment Methods

This module will be assessed through: One written assignment.

Suggested Readings

Core Reading List

  1. Freedman, P. (ed.). 2007. Food: The History of Taste. Thames & Hudson: United Kingdom.
  2. Sucher, K. 2016. Food and culture. 7th ed.:Cengage Learning Custom Publishing: United States
  3. Bode, W.K.H. 2000. European gastronomy: the story of man’s food and eating customs. John Wiley and Sons Ltd: New Jersey.
  4. Pisani E. 2009. Cookery books and Maltese national ideology. Work in Progress Seminar, Department of Anthropological Sciences. University of Malta.
  5. Buttigieg, N., 2014. Towards a maltese culinary identity: Some considerations.
  6. Attard, G., Alexander, F.L. and Meli, T., 2023. Ranking of rural localities in Malta and Gozo according to their degree of exposure to traditional locally produced fare. XJENZA Online, 11(2), pp.0-0.

Supplementary Reading List

  1. Caruana Galizia, H., 2016 The Food and Cookery of Malta and Gozo. Midsea Books.
  2. Rawlinson, M., Ward, C., 2015. Global Food, Global Justice: Essays on Eating under Globalisation. Cambridge Scholars Publishing.
  3. Robinsom, P., Heitmann, S., Dieke, P. 2011. Research Themes for Tourism. CAB International.
  4. Gladwin, D., 2019. Gastro-modernism: food, lietarature and culture. Clemson Univeristy Press.
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