This module provides an introduction to Gastronomy and gives the students an awareness of the importance of the historical, social and contextual factors which influence eating patterns and the development of both Irish and international cuisines.
Historical Development
Profile a small Number of key figures who have inspired the historical development of international cuisine.Key influences.Population trends.Influence of World Wars.Development of improved communications.
Contemporary Irish Cuisine and its links to International Cuisine
Influence of international cuisines and ingredients on modern Irish dishes/ menus.Ethnic restaurants.Influence of International travel.Development of trends – e.g., Nouvelle cuisine, cuisine santé, Slow Food, healthy eating, molecular gastronomy.Television programmes and celebratory chefs including Irish chefs.
Importance of local produce
Traditional Irish dishes and their influence on Irish tourism. The influence of the increased popularity of organic foods.Explore some local artisan food producers and their products, and the popular image of local artisan foods.Simple economic factors related to the use of locally produced foods.
Meal Experience Concept
Tangibles and intangibles aspects.Sensory evaluation of food – Organoleptics.Harmonisation of food and beverages.
Lecture-based, technology-based, individual and group-based, and inquiry-based learning.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |