HIB008bII Food, aliment and eat

Faculty of Arts
Spring 2021
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Libor Vykoupil, Ph.D. (lecturer)
Mgr. Andrea Měšťanová (assistant)
Guaranteed by
PhDr. Libor Vykoupil, Ph.D.
Department of History – Faculty of Arts
Supplier department: Department of History – Faculty of Arts
Timetable
Thu 18:00–19:40 C11
Prerequisites (in Czech)
! HIB0366II 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 70 student(s).
Current registration and enrolment status: enrolled: 1/70, only registered: 0/70
fields of study / plans the course is directly associated with
there are 8 fields of study the course is directly associated with, display
Course objectives
The given course deals mainly with the issue of the history of gastronomy. In this part, it discusses the history of dining and the traditions of written cookery books. It helps to orientate in the given issue in the individual cultural areas and emphasizes the tradition of Czech gastronomy from the Middle Ages to today.
Learning outcomes
The graduates of the course will be able to: describe the history of gastronomy, beginning with the Middle Ages until the present, analyse the position of food and eating habits in the individual cultural circles and historical epochs, and in this subject especially describe the history of the culinary art and the history of cookery books in European countries and the Czech lands.
Syllabus
  • I. The history of the culinary art and cookery books begins with Antiquity.
  • II. The peak of gastronomy in the period of the Middle Ages, medieval tables.
  • III. Cuisine in the main centres of gastronomical development.
  • IV. French cuisine from the Late Middle Ages to nouvelle cuisine.
  • V. The globalization of cuisine in the 19th century.
  • VI. The history of the culinary art and cookery books in the Czech lands.
  • VII. National cuisines, between them and the Czech.
  • VIII. M. D. Rettigová and the cuisine of the 19th century.
  • IX. The modern Czech cuisine of the last century.
Literature
    required literature
  • MONTANARI, Massimo. Hlad a hojnost :dějiny stravování v Evropě. Praha: Nakladatelství Lidové noviny, 2003, 227 s. ISBN 80-7106-560-9. info
  • BRILLAT-SAVARIN, Jean Anthelme: Fyziologie chuti aneb Úvahy o gastronomickém umění. Lidové noviny, Praha 1994, 310 s.
    recommended literature
  • BERANOVÁ, Magdalena. Jídlo a pití v pravěku a ve středověku. Vyd. 1. Praha: Academia, 2005, 359 s. ISBN 8020013407. info
  • BERANOVÁ, Magdalena. Tradiční české kuchařky : jak se vařilo před M.D. Rettigovou. 1. vyd. Praha: Libri, 2001, 279 s. ISBN 8072770756. info
  • HRDLIČKA, Josef. Hodovní stůl a dvorská společnost : strava na raně novověkých aristokratických dvorech v českých zemích (1550-1650). Vydání: první. České Budějovice: Historický ústav Jihočeské univerzity v Českých Budějovicích, 2000, 337 stran. ISBN 8070404620. info
  • Kuchařstwij : o rozličných krmijch, kterak se užitečnie s chutij strogiti magij, jakožto zwěřina, ptácy, ryby a giné mnohé krmě wsselikému kuchaři aneb hospodáři, knijžka tato potřebná y vžitečná, a ocet jak se dělá, také zadu na. Edited by Čeněk Zíbrt. Na Nowem Miestie Pražském: nákladem F. Šimáčka, 1891. info
  • PETRÁŇ, Josef and Lydia PETRÁŇOVÁ. Rolník v evropské tradiční kultuře. 1. vyd. Praha: SET OUT, 2000, 215 s. ISBN 80-86277-08-9. info
Teaching methods
Lectures
Assessment methods
The conditions for granting credit for the successful completion of the lecture course: elaboration of a work on a previously agreed theme on its basis the granted colloqium.
Language of instruction
Czech
Further Comments
Study Materials
The course is also listed under the following terms Spring 2020, Spring 2022.
  • Enrolment Statistics (Spring 2021, recent)
  • Permalink: https://is.muni.cz/course/phil/spring2021/HIB008bII