HIB0366 Food, aliment and eat

Faculty of Arts
Spring 2012
Extent and Intensity
2/0. 4 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Libor Vykoupil, Ph.D. (lecturer)
Guaranteed by
prof. PhDr. Jiří Malíř, CSc.
Department of History – Faculty of Arts
Supplier department: Department of History – Faculty of Arts
Timetable
Thu 19:10–20:45 zruseno C21
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 80 student(s).
Current registration and enrolment status: enrolled: 0/80, only registered: 0/80, only registered with preference (fields directly associated with the programme): 0/80
fields of study / plans the course is directly associated with
there are 18 fields of study the course is directly associated with, display
Course objectives
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 and to describe history of cookbooks writing in Czech lands. Fundamental area of problems includes notions: global, historical and national gastronomy, magic, religion, taboo, shrove, vegetarians and vegans, alimentation tendencies, hunger and plenty, food and policy, the story of spices; new cuisine of New world; history of cookery and cookery-books in Czech; national cuisines (inclusive Czech), cookery of 19th century and changing of gastronomy in 20th century.
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
  • MONTANARI, Massimo. Hlad a hojnost :dějiny stravování v Evropě. Praha: Nakladatelství Lidové noviny, 2003, 227 s. ISBN 80-7106-560-9. info
  • 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
  • Brillat-Savarin, Jean Anthelme: Fyziologie chuti aneb Úvahy o gastronomickém umění. Lidové noviny, Praha 1994, 310 s.
  • 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
Conditions of conferment of credits: duty to attend the course, dispose final project on the arrange theme.
Language of instruction
Czech
Further Comments
Study Materials
The course is also listed under the following terms Spring 2009, Spring 2010, Spring 2011, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017.
  • Enrolment Statistics (Spring 2012, recent)
  • Permalink: https://is.muni.cz/course/phil/spring2012/HIB0366