HIB0366I Food, aliment and eat

Faculty of Arts
Autumn 2019
Extent and Intensity
2/0/0. 4 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Libor Vykoupil, Ph.D. (lecturer)
Guaranteed by
prof. Mgr. Libor Jan, Ph.D.
Department of History – Faculty of Arts
Supplier department: Department of History – Faculty of Arts
Timetable
Thu 18:00–19:40 B2.43
Prerequisites (in Czech)
! HIB0366 Food, aliment and eat
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.

The capacity limit for the course is 40 student(s).
Current registration and enrolment status: enrolled: 0/40, only registered: 0/40
fields of study / plans the course is directly associated with
there are 12 fields of study the course is directly associated with, display
Course objectives
Daný kurz se zabývá především problematikou dějin gastronomie. V této části probírá především základní otázky jednotlivých položek v lidském jídelníčku, takže řeší dějiny a tradice konzumace masa a výrobků z něj, totéž v případě obilnin, ovoce a zeleniny. Vedle toho se zabývá i takovými jevy, jako je kanibalismus, řeší problematiku magie v gastronomii a popisuje tradici různých stravovacích omezení daných nábožensky, ale také kulturně či subjektivně.
Learning outcomes
Class-leavers will be able to describe history of gastronomy, starting with prehistory until the present, to define essential terms – dishes, food, aliment, to analyze position of boarder habits in several cultural stages and historical ages.
Syllabus
  • Global, historical and national gastronomy
  • Always flesh-eater (cannibalism, anthropophagy)
  • Magic, religion, taboo, shrove, vegetarians and vegans
  • Advantages of pasturage and homestead
  • Alimentation tendencies, hunger and plenty, food and policy
  • The Story of spices
  • New world and new cuisine
  • History of cookery and cookery-books in Czech
  • National cuisine (inclusive Czech)
  • M. D. Rettigová and cookery of 19th century
  • Changing of gastronomy in 20th century
Literature
    required literature
  • BERANOVÁ, Magdalena. Jídlo a pití v pravěku a ve středověku. Vyd. 1. Praha: Academia, 2005, 359 s. ISBN 8020013407. info
  • JIRÁSEK, Václav: Začínáme u snídaně - osudy živných plodin, Praha, Čin 1942.
    recommended literature
  • PETRÁŇ, Josef and Lydia PETRÁŇOVÁ. Rolník v evropské tradiční kultuře. 1. vyd. Praha: SET OUT, 2000, 215 s. ISBN 80-86277-08-9. info
  • NORMAN, Jill: Bylinky & koření v kuchyni, Praha 2006. ISBN: 80-7360-325-X
  • STANĚK, Josef: Blahoslavený sládek, Praha, Paseka 1998, 320 s. ISBN: 80-7185-188-4
Teaching methods
Lectures
Assessment methods
Conditions of conferment of credits: duty to attend the course, dispose final project on the arrange theme.
Language of instruction
Czech
Further Comments
Study Materials
The course is also listed under the following terms Autumn 2017, Autumn 2018.
  • Enrolment Statistics (recent)
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