The student learns about food cultures from different parts of the world by combining theory and practical work in the kitchen.
After completing this course the student
- Understands food selection, preparation, and storage with a cultural context.
- Can identify issues affecting the food choices of customers from different cultures.
- Has knowledge of cultural eating habits and family traditions such as staple foods, traditional celebrations and fasting.
- Has an understanding of the religious, symbolic and cultural aspects that are central to our representations of food.
Contents
- South American cuisine
- African kitchen
- Food and Islam
- Kosher food
- Indian cuisine / Asian cuisine
- Russian kitchen
- Scandinavian kitchen
- Other contents depending on students’ interests
Execution methods
Active participation
Written Assignments
Exam
Learning materials
Kittler, P., Sucher, K. (2011) Food and culture. Belmont: Thomson Wadsworth.
Lecture slides, articles and other material given by the teacher.
Further information
NOTE! The course fee is 60 euros. (Please pay it in advance).