PRINCIPLES OF GASTRONOMY

THS3GAS

Not currently offered

Credit points: 15

Subject outline

In this subject, you will investigate the contemporary context of gastronomy by exploring the development of gastronomy and its application to food tourism in the 21st century. Topics covered include world and Australian cuisines, celebrity chefs, tourism and gastronomy, dining etiquette and food rituals.

SchoolLa Trobe Business School

Credit points15

Subject Co-ordinatorClare Lade

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Available as ElectiveYes

Learning ActivitiesPresentation, report and exam.

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsTHS2GSY

Equivalent subjectsTHS2GSY

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Tourism and gastronomy

Resource TypeRecommended

Resource RequirementN/A

AuthorHjalager A., and Richards G.

Year2002

Edition/VolumeN/A

PublisherROUTLEDGE

ISBN9780203218617

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Gastronomy, Tourism & the Media

Resource TypePrescribed

Resource RequirementN/A

AuthorFrost, W., Laing, J., Best. G., Williams. K., Strickland, P., & Lade, C.

Year2016

Edition/VolumeN/A

PublisherChannel View: United Kingdom.

ISBN9781845415730

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Food tourism around the world: development, management and markets

Resource TypeRecommended

Resource RequirementN/A

AuthorHall C.M.

Year2003

Edition/VolumeN/A

PublisherBUTTERWORTH-HEINMAN

ISBN9780750654661

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Research, analyse and comprehend the concept of gastronomy as an 'art of living' and apply to defining gastronomic tourism.
02. Reflect upon, analyse and orally demonstrate the cultural aspects of cuisine development as it applies to dining etiquette, religious practices, taboos and rituals, social traditions (banquets, festivals and feasts and food in everyday life.
03. Integrate relevant concepts and principles into the knowledge and meaning of gastronomy.
04. Research and critically analyse gastronomy as a touristic product.

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