| CODE | TTC1301 | ||||||
| TITLE | History of Food | ||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||
| MQF LEVEL | 5 | ||||||
| ECTS CREDITS | 6 | ||||||
| DEPARTMENT | Institute for Tourism, Travel and Culture | ||||||
| DESCRIPTION | This study-unit offers a critical examination of the political, economic ,social and environmental influences on the cultural history of European and Mediterranean food and gastronomy. Adopting a chronological approach, food and gastronomy are used as a 'lens' to highlight particular cultural trends influencing contemporary food production, distribution and consumption. Study-unit Aims: - To inform students about the history of eating and drinking in culture; - To highlight changes in dietary patterns through time; - To study the globalisation of food industries, bioengineering and the creation of new foods; - To identify the influence of food and drink on regional and national identity; - To explore the celebrations, table manners, social gatherings and rituals surrounding European and Mediterranean social festivities through time. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Evaluate the principles of gastronomy, historic and contemporary. - Investigate and evaluate the concepts of European and Mediterranean gastronomy and how it impacts on modern society. - Analyze the cultural meaning of food and how this influences what we eat. - Describe the interaction between socialisation, culture and food. 2. Skills: By the end of the study-unit the student will be able to: - Compare and contrast dietary patterns through time. - Demonstrate similarity and change within the relationship of European and Mediterranean culture and cooking. - Show proficiency in explaining the cause and effect of important political, economic and social events on food systems and customs. Main Text/s and any supplementary readings: Main Texts: - J.-L. Flandrin - M. Montanari (eds.), Food: A Culinary History from Antiquity to the Present, Columbia University Press 1999. - Belasco, W - Scranton, P. (eds.), Food Nations, New York, Routledge, 2002. - P. Scholliers (ed.), Food, Drink and Identity. Cooking, Eating and Drinking in Europe Since the Middle Ages (Oxford, Berg, 2001). Supplementary Readings: - D. Grigg, “The Nutritional Transition in Western Europe,” Journal of Historical Geography 21/3 (1995), pp. 247-261. - P. Saunier, M. Bruegel, “Nascita e sviluppo dell’industria alimentare,” in Massimo Montanari et Françoise Sabban (eds.), Atlante dell'alimentazione e della Gastronomia, Turin, UTET, 2004, vol. 1, pp. 374-399. - A. Den Hartog, ‘Food Habits in a Situation of Crisis: The Unemployed and Their Food in the Years 1930-1939 in the Netherlands’, Ernährungs-Umschau, no. 30 (1983), pp. 33-38. - Alberto Capatti & Massimo Montanari, Italian Cuisine: A Cultural History, New York, Columbia University Press, 2001. - Harvey Levenstein, “The American Response to Italian Food, 1880-1930,” Food & Foodways, 1, 1, 1985, pp.1-24. - Kenneth Gambin - Noel Buttigieg, Storja tal-Kultura ta` l-Ikel f' Malta, PIN Publications, 2003.* - G. Bonello, Histories of Malta. Deceptions and Perceptions. Fondazzjoni Patrimonju Malti, 2000.* - C. Cassar, 'Nutrition in a central Mediterranean island community: Malta in medieval and early modern times', Rivista di Antropologia, Vol. 76, 153-62. - F. Fernandez-Armesto, Near a Thousand Tables. A history of food, New York, 2002. - G. Rebora, Culture of the Fork. A brief History of Food in Europe, Columbia University Press, 2001. - D. Goldstein - K. Merkle (eds.), Culinary Cultures of Europe: Identity, diversity and dialogue, Council of Europe Publishing, 2005. |
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| STUDY-UNIT TYPE | Lecture | ||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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