HIB008bI Food, aliment and eat

Faculty of Arts
Autumn 2021
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Libor Vykoupil, Ph.D. (lecturer)
Guaranteed by
PhDr. Libor Vykoupil, Ph.D.
Department of History – Faculty of Arts
Supplier department: Department of History – Faculty of Arts
Timetable
Thu 16:00–17:40 B2.43
Prerequisites (in Czech)
! HIB0366I 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 50 student(s).
Current registration and enrolment status: enrolled: 2/50, only registered: 0/50
fields of study / plans the course is directly associated with
there are 9 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 mainly the basic questions of the individual items in the human diet, so that it resolves the history and traditions of the consumation of meat and the products from it, the same in the case of grains, fruits and vegetables. Besides this, it also deals with such phenomena as cannibalism, resolves the issue of magic in gastronomy and describes the traditions of the various dietary restrictions given by religion but also culture or subjective reasons.
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
The conditions of granting credit for successful completion of the lecture course: elaboration of a work on a previously agreed theme and on its basis the given colloquium.
Language of instruction
Czech
Further Comments
Study Materials
The course is also listed under the following terms Autumn 2019, Autumn 2020, Autumn 2022.
  • Enrolment Statistics (Autumn 2021, recent)
  • Permalink: https://is.muni.cz/course/phil/autumn2021/HIB008bI