Gastronomy & Oenology

UAB Barcelona Summer School

Number of credits: 6 European Credits Transfer and Accumulation System (ECTS)
Course Fee: 850 €
Course Fee for UAB students: 200 € 
Teaching Language: English
Place: UAB Campus Bellaterra (Cerdanyola del Vallès)
Teaching Period: 21 June to 09 July

Enrol now

Enrolment guidelines

Contact: summer@uab.cat

 

PROFESSOR BIO INFORMATION

Xavier Carmaniu-Mainadé is a professor of Advertising and Cultural Heritage at the School of Tourism & Hotel Management (EUTDH). He has a PhD in History and has a large experience with students from study abroad programs.

  • Department of School of Tourism & Hotel Management (EUTDH)
  • E-mail: Xavier.carmaniu@uab.cat

 

ACADEMIC GUIDE      

Contents overview

We need to eat and drink to survive but we don't settle for anything. Why do we spend hours cooking dishes that we eat in minutes? Why do we keep wine bottles for years before opening them?

Not only do we eat food and liquids, but we enjoy and share them. In fact, there are those who more than eat to live, live to eat. Gastronomy and oenology are the disciplines that study an activity that has been part of human culture since time immemorial.

In this course we will explain the ancestral relationship that exists between the human species and food and drink. And we will do so from a privileged place: Barcelona, a creative, innovative and, above all, Mediterranean city. These qualities have made it the epicentre of today's world gastronomy thanks to its ability to combine its culinary tradition with the modernity of the present.

 

Week programme

 
Week Contents Teaching / learning activities
1

Welcome

Barcelona, city of a sea of wine, oil and wheat

Why is Serrano ham salted? Techniques for preserving food

A world of spices

Visit to the Museum of the History of Catalonia

The teacher's explanations will be combined with the use of supplementary material such as readings and documentaries.

In addition, self-guided activities and group dynamics will be carried out in the classroom.

Visits will be made to reinforce the more theoretical classes.
2

Banquets to show off. Power through gastronomy and oenology

Why are we going out to dinner?

A Sweet Religion: Catholocism and Patisserie

Coffee or tea?

Route through the historical cafés of Barcelona

Banquets to show off. Power through gastronomy and oenology

Why are we going out to dinner?

A Sweet Religion: Catholocism and Patisserie

Coffee or tea?

Route through the historical cafés of Barcelona

3

Banquets to show off. Power through gastronomy and oenology

Why are we going out to dinner?

A Sweet Religion: Catholocism and Patisserie

Coffee or tea?

Route through the historical cafés of Barcelona

The teacher's explanations will be combined with the use of supplementary material such as readings and documentaries.

In addition, self-guided activities and group dynamics will be carried out in the classroom.

Visits will be made to reinforce the more theoretical classes.

 

Evaluation

The students will have to make a project about a topic related with the content of the course.

The projects will be exposed on the penultimate day of class.

 

Links and references

Albala, K. Routledge international handbook of food studies. Routledge, 2012.

Counihan, C.  and P. Van Esterik. Food and Culture: A Reader. Routledge, 2012.

DeSoucey, M. “Gastronationalism Food Traditions and Authenticity Politics in the European Union” in American Sociological Review, n. 3 (June 2010):  pp. 432-455.

Donahue, J. Food and drink in antiquity: Readings from the Graeco-Roman World: A sourcebook. Bloomsbury, 2015.

Flandrin, J.L. & M. Montanari. A Culinary History of Food. Columbia University Press, 1999.

Goldstein & Merkle. Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe, 2005.

Grivetti & Shapiro (ed). Chocolate: history, culture, and heritage. Wiley, 2009.

Hyman P. Bistros! What they were and what they are. Petits propos culinaires. Prospect Books, 2014, n° 100, P. 132-142.

Montanari, M. Food is culture. Columbia University Press, 2004.

Norton, M. Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World. Cornell University press, 2010.

Parasecoli & Scholliers. A Cultural History of Food (6 vols). General Editors, 2015.

Pendergrast, M. Uncommon Grounds: The History of Coffee and how it transformed our world. Basic Books, 2010.

Rebora, G. (translated by Albert Sonnenfeld). Culture of the Fork: A Brief History of Food in Europe. Columbia University Press, 2001.