Předmět Culinary Geography (FPF / VA101)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu FPF / VA101 - Culinary Geography, Filozoficko-přírodovědecká fakulta, Slezská univerzita v Opavě (SU).

Materiál	Typ	Datum	Počet stažení

Obsah

1. History of Gastronomy (development of human diet; oldest civilisations; invention and development of beer and wine production; distillation; origin of coffee and tea)2. Diet and Religion (bans, orders and restrictions of the oldest and most widespread religions; nature of religious belief and habits in Judaism, Islam and Christianity; historical development; changes in perception from ancient times until modern days)3. The Czech Republic and Its Gastronomy Phenomena (gastronomy phenomena of the CR; beer, wine, wine-growing and wine-making; favourite alcoholic drinks; traditional Czech dishes versus their world origin; habits and traditions; regional dishes as a modern trend)4. Italian gastronomy - the Basis of European Cuisine (Italian gastronomy and its influence on the world; phenomena of Italian gastronomy; foodstuffs, ingredients, dishes and drinks)5. France, the Mecca of Gastronomy (French gastronomy - the UNESCO world cultural heritage; the factors of the French gastronomy success; basic features and benefits to the world; lifestyle; system of quality; French alcoholic drinks and wines)6. The gems of French cuisine (typical dishes of French gastronomy; benefits of French gastronomy to the world - the list of dishes according to the composite menu; appetizers, soups, main dishes, desserts, cheeses, smoked products, pastry)7. Spain and Portugal - the Features of Mediterranean Cuisine (the features of the Mediterranean cuisine; historical context; wine-growing and wine-making; chocolate, brandy; Spanish dishes; Portugal and its relation to tourism and gastronomy; phenomenon of port wine)8. Russian Cuisine, Typical Dishes and Drinks (traditional foodstuffs, dishes and drinks; Russian dining - Russian table; phenomenon of vodka and tea; menu composition, list of dishes)9. Gastronomy of Great Britain (benefits of English gastronomy; whisky and whiskey, gin, British and Irish beers; typical dishes; blending of English and colonial gastronomy; social events - picnic, afternoon tea)10. Austro-Hungarian Cuisine and the Present; Germany and Its Gastronomy Phenomena (linking items of Czech, Slovak, German, Austrian and Hungarian cuisines; Hungary - ingredients, dishes, wines and spirits; Austria - rural, mountain and Viennese cuisines; traditional dishes, important drinks; German dishes and drinks)11. Belgium and the Netherlands (Belgium - ignored culinary gem and beer power; Michelin, pralines, waffles, fries and seafood; Netherlands - the country of jenever, beer and cheese market)12. Gastronomy of the Balkans (countries of the Balkans; traditional ingredients - meat and vegetable preparation; coffee, spirits, wine; dishes of Greece, Bulgaria, Romania, countries of former Yugoslavia; influence of the Ottoman Empire and Islam)

Požadavky

" 70% attendance in classes (minimum)" active participation in discussions" essay debating a topic assigned by the lecturer

Garant

Doc. RNDr. Jiří VANÍČEK, CSc.

Vyučující

Mgr. Alexandr BURDADoc. RNDr. Jiří VANÍČEK, CSc.