Award Stage
Semester: 3
Module 16: The History and Development of Gastronomy
FET Credit
5
Module Aim
The aim of this module is to equip the learner with the relevant knowledge, skill and
competence to appreciate the role of gastronomy in the culinary arts.
Module Objectives
The objectives of this module are:
To introduce the apprentice to the concept of gastronomy
To facilitate the knowledge, skill and competence relating to the role of gastronomy in the
culinary arts
To evaluate the evolution of Irish and International Gastronomy
To enable the apprentice to identify trends and changes from a gastronomic point of view
To evaluate from a gastronomic point of view the role and influence of famous chefs and authors
on the evolution of international cuisine
To assist the apprentice in the application of gastronomic principles in a contemporary setting
To enable the apprentice to exercise personal judgement and autonomy
Learning Outcomes
On successful completion of this module the apprentice will be able to:
1. Demonstrate an understanding of the concept of gastronomy, including the relationship
between culture and food, the marriage of food and drink, the sensory evaluation of food and
the meal experience
2. Explain the evolution of international gastronomy, to include La Grande Cuisine, Cuisine de
France and Cuisine à la Russe
3. Explain the development of gastronomic tourism
4. Examine changes in eating habits in the home market, explaining the influences behind these
changes
5. Evaluate emerging trends in gastronomy and their exponents, including eco-gastronomy,
slow food and molecular gastronomy
6. Evaluate the development of Irish gastronomy in a historical and cultural context
7. Evaluate the influence of famous chefs and authors in the evolution and development of
international gastronomy
Assessment
Technique
College Based Assessment
Collection of Work 100%
Written Exam 60%
(LOC: 1,2,3,4)
Project 1 – 20%
(LOC: 5,6)
Version 1.0
65
Project 2 – 20%
(LOC: 7)
Indicative
Content
The Evolution of Gastronomy
35%
(Learning Outcome: 1,6)
Introduction to the concept of gastronomy
Social and cultural impact of dining
Explore the historical evolution of foods, cooking techniques, cooking utensils
in an Irish context
The effects on Irish eating habits as a result of major world events, e.g. wars,
famines, busy lifestyles
The development of the Irish hotel and restaurant industry
Evolution of International Gastronomy
35%
(Learning Outcome: 2,7)
The development of worldwide gastronomy, to include La Grande
Cuisine, Cuisine à la Française, Cuisine à la Russe, nouvelle cuisine, etc.
Introduction to the European Regions of Gastronomy Platform
The influence of famous chefs and authors on the evolution of international
cuisine and dishes illustrating their cuisines, e.g. Escoffier, Fernand Point,
Carême, Bocuse, Guérard, Mosimann, Roux brothers, and contemporary
international celebrity chefs
Trends and Changes in Gastronomy
30%
(Learning Outcome: 3,4,5)
The development of gastronomic tourism, food and drink festivals, food trails,
farmers markets, terroir, food ambassadors, food heritage
Changes in eating habits and consumer response to trends
o
Resources
Influences driving these changes, e.g. growth in international travel,
television cookery shows, celebrity chefs, etc.
Industrial Standard Kitchen on-the-job
Industrial Standard Training Kitchen off-the-job
Classroom off-the-job
Essential
Texts:
Kaminsky, P. and Kunz, G. (2001) the Elements of Taste. New York: Little, Brown & Co.
ISBN-10: 0316608742. 2008 Kindle Edition, ASIN: B000SEL318
Ceserani, V. and Foskett, D. (2007) The Theory of Catering. 11th ed. London: Hodder
Education. ISBN-13: 978-0340939260
Tannahill, R. (2002) Food in History. 3rd ed. London: Headline. ISBN-13: 978-0747267966
Fieldhouse, P. (1998) Food and Nutrition: Customs and Culture. 2nd ed. Cheltenham:
Version 1.0
66
Nelson Thornes. ISBN-13: 978-0748737239
André, J. L. Mallet, J.F. (2003) Great French Chefs and their Recipes, Paris: Flammarion.
ISBN 978- 2080111708
Mennell, S. (1995) All Manners of Food: Eating and Taste in England and France from the
Middle Ages to the Present. 2nd ed. Chicago: University of Illinois Press. ISBN-13: 9780252064906
Clarkson, L.A. and Crawford, E.M. (2001) Feast and Famine: A History of Food and
Nutrition in Ireland 1500 – 1920. Oxford: Oxford University Press. ISBN-13:
9780198227519
Gillespie, C. (2001) European Gastronomy into the 21st Century. Oxford: ButterworthHeinemann. ISBN-13: 9780750652674
This, H. (2006) Molecular Gastronomy: Exploring the Science of Flavor. New York:
Columbia University Press. Paperback ed. ISBN-13: 978-0231133135
Recommended International Gastronomy. Clive F Finch & Harry L Cracknel
Ó Drisceoil, Diarmuid. Ó Drisceoil, Donal. Serving a City – the Story of Cork’s English
Market
Kunz, G. Kaminsky P. 2001, the Elements of Taste, 1st ed. Little, Brown and Company, NY
ISBN : 0-316-60874-2
Electronic
www.tasteofireland.com
Resources
www.Slowfoodmovement.ie
www.eatright.com
Other
Resources
Hotel and Catering Review
Food and wine
Cornell Hotel and Restaurant Administration Quarterly
The Restaurant Magazine
Guest speaker
Version 1.0
67