Food Studies I

Recommended Prerequisites

Although this program can be attended by all those who are interested in Food & Wine, stressing the value that these products provide, and issues related to Food, Diet, Nutritional Health and associated diseases, this program is especially suited to enhance the knowledge and skills of all those who have training or academic qualifications within the culinary Arts, Food Management and Production, Organization and Event Management, Tourism Entertainment, Leisure & Tourism, Geography, Anthropology and Sociology.

Teaching Methods

This class uses the continuous evaluation method.

It uses three parameters to evaluate the capacity of master's students to participate in the preparation of tasks, participation in discussion forums on broad themes and organizing research.

Learning Outcomes

Familiarize students with the inter and transdisciplinary dialogue in the field of Food Studies;

Develop the capacity for critical and multidisciplinary analysis in the area of Food Studies;

Understand how the fields of geography, tourism and cultural anthropology approach Food;

Identify the dining and food products associated with specific territories.

Understand the geographical indications and designations of origin for agricultural products and foodstuffs.

Capacity to organize eno-gastronomic projects.

Food has a key role in health, wellness and disease in human populations and their study will be contextualized in an ecological perspective. Additionally, this program will include the study of cultural variations in diet, nutritional status and patterns of livelihood as well as the variation in these factors in the evolutionary path of mankind, from prehistory.

Work Placement(s)

No

Syllabus

1. Introduction: a bio-cultural perspective of human nutrition

2. Evolution of the human diet: from the Paleolithic to agriculture and industrialization

3. Origin and evolution of the Western diet: health implications for the twenty-first century

4. The nutritional transition, globalization and its effects on chronic diseases of modern societies

5. Leisure, Tourism and Environmental Sustainability

6. Food and territory. Identity and certification

7. Tradition and food

8. Wine and Travel.

Head Lecturer(s)

Norberto Nuno Pinto dos Santos

Assessment Methods

Assessment
Writing and in-clas presentation of small research reports: 30.0%
Research work: 70.0%

Bibliography

Ascher, F. (2005), Le manguer hypermoderne, Odile Jacob, Paris

Bryant, CA; DeWalt, KM; Courtney, A; Schwartz, J. 2003. The Cultural Feast. An Introduction to Food and Society. Second  Edition. Thomson and Wadsworth, USA

Cordain et al. 2005. Origins and evolution of the Western diet: health implications for the 21st century. American Journal of Clinical Nutrition, 81:341-354.

Fischler, C. (2001), L'Homnivore. Odile Jacob, Poches, Paris

Fumey, G. (2010), Manger local, manger global. CNRS Éditions, Paris.

Lindberg, S. 2010. Food and Western Disease. Health and Nutrition from and Evolutionary Perspective.

Lopes, P. (2006), A Modernidade Alimentar, CEOS – Investigações Sociológicas, UNL, Colibri, Lisboa

Poulain, J. P. (2005), Sociologies de l’alimentation, les mangeurs et l’espace social alimentaire, PUF, 286 p., Paris

Santos, N.; Gama, A. (2011), As tradições do Pão, Territórios e Desenvolvimento. In Santos, N. & Cunha, L. (Coords.), Trunfos de uma Geografia Activa. IUC, CCDRC, CEGOT.