Cuisine Culture in Spain
Universidad de Sevilla
Area of Study
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
The course syllabus is structured around the history of the gastronomy of the Spanish culture from the kitchen of the first settlers to today, studying the influence of Mediterranean and American cultures, the Mediterranean triad (olive oil, wine, and bread) and the importance of the Mediterranean diet as a way to lead a healthy life.
It is essential that the student have a sufficient degree of knowledge of Spanish to be able to understand the classes which are taught in that language. On the other hand it requires a basic knowledge of history.
This course is for students of any program. The course objectives are that the student knows the history of a kitchen and an ancient culture, and that this knowledge will be beneficial to your health.
To Best Take Advantage Of This Class Is It Necessary That The Students Have A High Level Of Spanish Not Only In Comprehension, But Also In Expression, This Being A Determining Factor For The Students Potential Success In This Course.
This course will consist of two parts: theory and practice. The theoretical classes will be presented with visuals aides, while the practice will consist of different activities in and out of the class related to Spanish gastronomy.
The course evaluation will be determined by the following parameters:
1. EXAMS. There will be two exams, a midterm and a final. The final grade will be out of a possible 10 points. To pass the midterm, then student must obtain at least a 4.5. Those who pass the first exam will not be tested on this material again. Those who don?t pass the midterm will have a cumulative final exam over al topics covered throughout the semester. To pass the final exam, that will take place on the last day of class, the student must score a minimum of 5 points (always out of 10).
2. Attendance and participation in class
3. Volunteer work: The students can do volunteer work for extra credit on a topic of gastronomy coordinated by Professor.
1.- The invention of the meal, ritual, and magic.
2.- Olive oil and its origins today
3.-The kitchen of three cultures:
3.1- The Christian kitchen.
3.2- The Jewish kitchen.
3.3.- The Muslim kitchen.
4.- The Iberian pig: from ham of the black foot to chorizo.
5.- Products and the New World kitchen.
6. -¿Tea, chocolate or coffee?
7.- Spices and condiments in the Spanish kitchen.
8.- The Mediterranean kitchen:
8.1.- Pasta. Class with theory and practice. Recipes
8.2.- Wine. Class with theory and practice.
8.3.- The Mediterranean diet.
9.- The nouvelle cousine, Spanish cooking from Arguiñano to Adriá.
Courses and course hours of instruction are subject to change.