SGGW

Aktualności

26
października
2018

Sustainable Gastronomy

Sustainable gastronomy - course in english.

ECTS: 4

Level: MSc, PhD

Semester: winter 2018 - 2019

Lectures: lectures 30 h., practicals 15 h.

Lecturer: dr Jaakko Nuutila from Natural Resources Institute, Finland

Description:

  1. defining gastronomy                                                                                                                            
  2. history of gastronomy                                                                                                                                                             
  3. gastronomical order and names for dishes                               
  4. menu engineering                                                                  
  5. trends, movements and societies
  6. sustainability and responsibility in gastronomy.      

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      I part  -  20-22 NOV 2018

      II part -  11-13 DEC 2018

      III part - 15-17 JAN 2019

 

Place: to be announced later

Hours: always 14:15 – 18

Sustainable Gastronomy

 

Lecturer: dr Jaakko Nuutila from Natural Resources Institute, Finland

 

Contact: ewa_rembialkowska@sggw.pl ; tel. +48 22 59 37038

Please send your interest till 5th NOV 2018 via e-mail

Literature:

Material for menu planning will be distributed on lectures

•         Chossat, V., Gergaud, O. (2003). Expert opinion and gastronomy: the recipe for success. Journal of Cultural Economics, 27. 127-141

•         Heikkurinen, P., & Forsman-Hugg, S. (2011). Strategic corporate responsibility in the food chain. Corporate Social Responsibility and Environmental Management, 18, 306-316. doi:10.1002/csr.257

•         Martinoska, S., Sekulovska, M. (2008) Factors which affect gastronomy development in the future. 19th Biennial International Congress Tourism & Hospitality Management, May 07-09 2008, Opatija, Croatia.

•         Mithril, C., Dragsted, L. O., Mayer, C., Blauert, E., Krog Holt, M., & Astrup, A. (2012). Guidelines for the new nordic diet. Public Health Nutrition, 15(10), 1941-1947. doi:10.1017/S136898001100351X

•         Parhurst Ferguson, P. (1998). A Cultural Field in the Making: Gastronomy in 19th century France. The American Journal of Sociology 104, 3, 597-641

•         Strassner, C., Bügel, S.G., Hertwig, J., Kahl, J., Nuutila, J.; Paoletti, F. (2016) The role of sustainable HORECA for sustainable lifestyles – identification of challenges and future work, in Sustainable value chains for sustainable food systems, ed. A. Meybeck & S. Redfern. FAO, Rome, ISBN 978-92-5-109532-4                                   

•         UN. (2015). Sustainable development goals. Retrieved from http://www.un.org/sustainabledevelopment/sustainable-development-goals/#prettyPhoto

•         UNEP. (2012). The 10 year framework of programmes on sustainable consumption and production. Retrieved from http://www.unep.org/resourceefficiency/Portals/24147/scp/10yfp/document/Brochure%2010YFP%20-071212%20Final.pdf

•         Windsor, D. (2006). Corporate social responsibility: Three key approaches. Journal of Management Studies, 43(1), 0022-2380.