Asian Gastronomy

Minor content

Gastronomy is the science of flavor and tasting. It is the inter-discipline that studies the interaction between human beings and their food. Therefore, attention is paid to both food and beverages: their nature, production, processing, and to people: the way they perceive their food and beverages, and all the factors that influence their perception and appreciation of the food and beverages.

Structure of the minor

Program Overview:

• Unit 1: Asian Gastronomy
  Gains in depth knowledge on different regional influences on cuisines in Asia. Learn how culture and geography impact the flavor and the taste of food.
  Students will gain insights into the origins and links of different Asian cuisines, how they influence the region, and how they are used today.
• Unit 2: Food Composition and Preparation
  Through cooking workshops focused on different Asian cuisines you will learn to apply different preparation and cooking techniques to different food types. Additionally, learn how to justify these techniques while explaining their influence(s) on the change in food structure and evaluate the effects these have on the flavor profile of foods, and ingredients.
• Unit 3: Food culture
  Students will show their knowledge on Thai culture and the important role that cuisine plays in this. This will involve integrating insights gained from field trips, atelier sessions (theory), and the students stay in Bangkok. This unit will compliment the students time in Thailand and push them to integrate themselves while exploring.