This component will broaden the student’s knowledge of the field of gastronomy through reading material, group work and written exercises. The work of Brillat-Savarin is examined in order to draw parallels between the gastronomy of today and the gastronomy of the past.
Biographies of 20th-century figures in the field of gastronomy are studied and reviewed. The subject of taste is examined from the perspective of the food-production system and the chef as an agent of change.
