Syllabus:

Gastronomy - Gastronomy and Creative Cooking, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Gastronomi - inriktning gastronomi och kreativ matlagning

This syllabus is valid: 2021-08-30 and until further notice

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Syllabus for courses starting after 2021-08-30

Syllabus for courses starting between 2020-08-10 and 2021-08-29

Syllabus for courses starting between 2018-08-13 and 2021-08-29

Syllabus for courses starting between 2017-01-02 and 2018-08-12

Syllabus for courses starting before 2017-01-01

Course code: 2MR058

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: No main field: First cycle, has at least 60 credits in first-cycle course/s as entry requirements

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Revised by: Department of Food, Nutrition and Culinary Science, 2020-03-02

Literature

Valid from: 2023 week 30

Universal methods of design : 100 ways to research complex problems, develop innovative ideas, and design effective solutions
Martin Bella., Hanington Bruce M.
Beverly, MA : Rockport Publishers : 2012 : 1 online resource (207 p.) :
ISBN: 9781610581998
Mandatory
Search the University Library catalogue

The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Mandatory
Search the University Library catalogue

Idéagenten : en handbok i att leda kreativa processer
Michanek Jonas, Breiler Andréas
3., rev. uppl. : Malmö : Arx : 2012 : 194 s. :
ISBN: 978-91-87043-02-4
Mandatory
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Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions
Sirieix L, Lála J, Kocmanová K
Journal of Retailing and Consumer Services : 2017 :
Link
Mandatory

Kafai S
Imagining Queer, Fat Food Futures
Fat Studies : 2020 :
Länk
Mandatory

Incorporating the home into the restaurant kitchen: The case of Israeli female chefs
Gvion L, Leedn N
Food and Foodways : 2019 :
Länk till artikel
Mandatory

Queering Hospitality: Roses Are Red. Gender Is Performative. Why Is Tourism so Heteronormative
Christensen J.F, Munar A.M, Villesèche F, Eger C, Benali A
Critical Tourism Studies Proceedings : 2019 :
Länk till artikel

The Routledge companion to creativity / edited by Tudor Rickards, Mark A. Runco, and Susan Moger
uuuu-uuuu :
ISBN: 9780203888841
Search the University Library catalogue

Valid from: 2021 week 32

Kafai S
Imagining Queer, Fat Food Futures
Fat Studies : 2020 :
Länk
Mandatory

Incorporating the home into the restaurant kitchen: The case of Israeli female chefs
Gvion L, Leedn N
Food and Foodways : 2019 :
Länk till artikel
Mandatory

The Routledge companion to creativity / edited by Tudor Rickards, Mark A. Runco, and Susan Moger
uuuu-uuuu :
ISBN: 9780203888841
Search the University Library catalogue