Full Title: Sustainable Gastronomy
Module Code:51888
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:This module explores in detail the conceptual understanding of contemporary Gastronomy. The focus of this module centres on theories of food, dining, culture and representation in a global context.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Identify and discuss contemporary Gastronomic trends. Evaluate and synthesise gastronomic literature
  2. Critically evaluate the fundamental scientific gastronomic theories of Molecular gastronomy
  3. Demonstrate a range of application of Scientific and gastronomic knowledge
  4. Apply concepts and theories and analysis in the development of novel recipes, dishes and food and beverage products
  5. Assess the socio/political/economic impact on Global food production, are our current practices sustainable?

Module Content & Assessment

Indicative Content
Contemporary Gastronomy
The changing nature of Gastronomy. Identifying contemporary issues. New trends in cooking food.
World Cuisene
Modern trends and implications for change in social eating habits.
Molecular Gastronomy
The fundamental scientific and gastronomic theories of Molecular Gastronomy. Application of concepts, theories and analysis in the development of novel recipes, dishes and food and beverage products.
The availability of Food - A sustainable future?
The socio/economic/political impact of global food production - Food Ethics. Fair Trade. Globalisation and food networks. Food production and population. Malnutrition, hunger and famine. Food surplus. Political ecology of food. Food quality. Food and health.
Alternate Food Production
Slow Food. Organic Food. Food foraging.
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Exhibition Evaluation 'The availability of food - creating a sustainable future'. 1,5 50.00 0 0 Week 13 0
Portfolio Application of theories and and analysis in the development of novel recipes, dishes and food and beverage products 2,3,4 50.00 0 0 Every Week 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.

DKIT reserves the right to alter the nature and timings of assessment


Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Class room based 2.00 Every Week 2.00
Practical Workshop to apply theories and analysis. 1.00 Every Week 1.00
Directed Reading Directed reading and activities online 3.00 Every Week 3.00
Independent Study Self directed learning 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Recommended Book Resources
  • Adria, Ferran 2009, Modern Gastronomy: A to Z, CRC Press [ISBN: 978-1439812457]
  • AdriĆ  Ferran, AdriĆ  Albert , Soler Juli 2010, A Day at elBulli, Phaidon Press [ISBN: 978-0714856742]
  • Blumenthal, Heston 2009, The Fat Duck Cookbook, Bloomsbury USA [ISBN: 978-1608190201]
  • This Herve 2008, Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History), Columbia University Press [ISBN: 978-0231133135]
  • This Herve 2010, Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History), Columbia University Press USA [ISBN: 978-0231141710]
  • This Herve 2009, Building a Meal, 1st Ed., Columbia University Press USA [ISBN: 978-0-231-14466-7]
  • Bowes, J. 2010, The Fair Trade Revolution, Pluto Press UK [ISBN: 978-0745330792]
  • Crawford, M., Aitken, C. 2013, Food from Your Forest Garden: How to Harvest, Cook and Preserve Your Forest Garden Produce, Green Books UK [ISBN: 978-0857841124]
  • Goodman, D., DuPuis,M.E., Goodman, M.K. 2011, Alternative Food Networks: Knowledge, Practice and Politics, Routledge UK [ISBN: 978-0415671460]
  • Hall, M.C., Gossling, S. 2012, Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, Routledge UK [ISBN: 978-0415533706]
  • Raynolds, L.T., Murray, D. John Wilkinson, J. 2007, Fair Trade: The Challenges of Transforming Globalization, Routledge UK [ISBN: 978-0415772037]
  • Robbins, J. Riebel, L. Jacobsen, K. 2010, The Earth-Friendly Food Chain: Food Choices for a Living Planet, Cosmick Press [ISBN: 978-0615306919]
  • United Nations 2013, Action Plan of the Global Strategy to Improve Agricultural and Rural Statistics for Food Security, Sustainable Agriculture and Rural Development, Food & Agriculture Organization of the United Nations [ISBN: 978-9251073711]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 6 Mandatory