American and Asian Gastronomic Culture

Base Knowledge

N/A

Teaching Methodologies

Its basic principle will be interdisciplinarity, promoting the development and training of autonomous and critical individuals. Classes will be organized articulating moments of structured intervention by the teachers, and moments of sharing and debate around the issues under study, promoting the personal, social and cultural development of students. The methodologies are based on the teaching of essentially theoretical classes, where expository, interrogative and active methods will be favored, based on practical cases and research work developed by the students. During the classes, activities such as the debate of articles, presentation and discussion of works and gatherings will be developed.

Evaluation for. Frequency

– Two written frequencies (40%);

– Discussion of texts, exercises in the classroom, field work and oral presentations (40%);

– Attendance and Behavior (20%);

Evaluation for Exam

Final written exam on the date defined by the institution.

Learning Results

-Understand the gastronomic culture of America and Asia as a cultural expression and intangible heritage;

– Identify the main American and Asian gastronomic regions;

 – Recognize the importance of historical processes, climate, geography and culture in defining the different food characteristics of the gastronomic regions of America and Asia;

– Identify the most common endogenous and exogenous products, specific cooking techniques and cultural influences in different gastronomic regions.

– Recognize the rituals, traditions and food particularities most characteristic of each continent;

-Identify the cuisine of the different countries of America and Asia and their most emblematic dishes;

– Recognize gastronomy as a lever for the evolution of products tourism in America and Asia;

Program

-The American continent. Climate, geography, society and cultures as influencing factors in the construction of regional cuisines.

-Historical construction processes and general characteristics of American cuisines: North America; Central America; South America.

– Endogenous and exogenous products: potato, corn, beans, tomato, pepper, wheat, turkey, pig and beef.

– Regional gastronomic characteristics and the most emblematic cuisines: United States of America, Mexico, Peru and Brazil.

– The Asian continent. Climate, geography, society and cultures as influencing factors in the construction of regional cuisines.

-Historical construction processes and general characteristics of Asian cuisines: West Asia, Central Asia, Southeast Asia, the Far East and the Pacific.

-Endogenous and exogenous products: rice, coconut, soy, spices and fish.

-Regional gastronomic features and the most emblematic cuisines: India, Thailand, China and Japan and Oceania

Curricular Unit Teachers

Grading Methods

Continuing Evaluation
  • - Attendance and Participation - 20.0%
  • - Frequency - 40.0%
  • - Laboratory work or Field work - 40.0%
Exam
  • - Exam - 100.0%

Internship(s)

NAO

Bibliography

Albala, K. (2011), Food Cultures of the world Encyclopedia, Greenwood.
Davidson, A. (2014), The Oxford companion to food. Oxford University Press, Oxford.
Ferrão, J. (2005), A aventura das plantas e os descobrimentos portugueses, Lisboa.
Gabaccia, Donna. (2002). We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge: Harvard University Press
Katz, S. (2002), Encyclopedia of Food and Culture, Charles Scribner & Sons.
Kiple, K. e Ornelas, K. (2000), The Cambridge World History of Food, Cambridge University Press.
Ling, Kong Foong. (2002). The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam. Periplus Editions
Montanari, M. (2006), La comida como cultura, Ediciones Trea, Gijón.
Pilcher, Jeffrey M.(2006). Food in World History. New York: Routledge.
Lovera, J. R. (2005), Food Culture in South America, Greenwood, Conneticut-London.
Van Esterik, P. (2008), Food Culture in Southeast Asia, Greenwood, Conneticut.